Chocolate Chip Cookies with Coconut and Honey

I'm gearing up for a little road trip with some friends this weekend and offered to bring snacks. You might say I went a little overboard because I made about six dozen cookies...there will be four of us. But hey, it's a long way to Canada. Plus, chocolate chip cookies are like just as important as passports, sleeping bags, and travel pillows. But much more compact. And chocolate. 

Chocolate Chip Cookies: 

makes 2 dozen 

1 1/4 cup almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/4 cup chocolate chips

1/4 cup chopped walnuts

a pinch of sea salt

1 egg

1/3 cup raw honey

3 tablespoons coconut oil, melted

1 teaspoon vanilla

Mix together the almond flour, coconut, baking powder, chocolate chips, walnuts, and salt. In a separate bowl, whisk the egg, honey, and vanilla together until light and fluffy. Beat in the warm coconut oil. Make sure that the coconut oil is not warm enough to cook the egg. Combine the wet ingredients with the dry and scoop about a tablespoon size ball of dough onto a prepared baking sheet.

Bake for 12 to 16 minutes at 340 degrees F until the cookies are slightly browned on top.

The coconut gives these guys some gnarly peaks. It also makes them sort of like a macaroon and cookie hybrid. 

And lest I forget, these cookies can be made with homemade, sugar-free chocolate chips! Go crazy. I'll show you how soon!

Happy trails!

This recipe is slightly adapted from Minimalist Baker.