Today is a cookie day! I went on a 6 hour mountain hike with friends this weekend and along the way I asked them for tasty recipe ideas. Someone suggested a coconut cookie… and naturally a splash of chocolate has to be added, so this yummy snack was born. The chocolate is totally optional but takes them to a new level and you can turn them into a mint chip cookie by adding a few drops of peppermint essential oil. I like to do two layers of chocolate, allowing the first coating to set in the fridge for at least 15 minutes in between.
Coconut Chocolate Chip Cookies 2/3 cup shredded coconut 1/2 cup cashews 2 tablespoons coconut flour 3 tablespoons maple syrup or agave 1/2 teaspoon pure vanilla extract 3 tablespoons melted coconut oil 1 tablespoon cacao nibs Grind the coconut and cashews down to flour in a food processor. Add the remaining ingredients (except nibs). Process briefly to combine. Stir in the nibs. Press the dough into a small plastic wrap lined container (making it as thin or thick as you like). Chill in the fridge at least 1 hour and then use a cookie cutter to make shapes or slice into squares. Chill in the fridge or freezer at least a few more hours. Dip into the melted chocolate and set on a parchment paper lined tray. For a mint chip cookie: add a few drops of peppermint essential oil
Chocolate 1/3 cup melted cacao butter 3 tablespoons maple syrup or agave 1/3 cup cacao powder Add the syrup to the cacao butter in a bowl that is set over a pot of hot water. Sift the cacao powder over top and gently whisk in until the chocolate is smooth.
Recipe by Chef Heather Pace, www.sweetlyraw.com