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.

Christmas Roll-Out Cookies with Almond Flour and Honey

It's almost Christmas!

I love absolutely everything about the season, but it can be tricky to navigate the holidays on a grain and refined sugar-free diet. I've been experimenting with different cookie recipes and am so excited to share this one! These cookies are soft, sweet, and definitely suited to spread some serious Christmas cheer! This recipe makes three dozen cookies.

Roll-Out Cookies:

1 1/2 cup almond flour

1/2 cup coconut flour, extra for rolling out dough

1 teaspoons double acting baking powder
1/2 teaspoon baking soda
pinch of sea salt

1/2 cup butter, softened

1/3 cup raw honey

1 1/2 teaspoon vanilla

2 eggs

Cream the butter and honey, add the vanilla and eggs. In a separate bowl, mix together the dry ingredients. Slowly combine dry ingredients with the wet. Flatten the dough into a disk, about one inch thick. Wrap tightly in plastic wrap and refrigerate for three to four hours, or overnight.

Liberally sprinkle coconut flour over a work surface. Roll out dough to about 1/4 inch thickness and cut out shapes. Make sure that cookie cutters are dusted with flour, too. Place cookies on a greased baking sheet one inch apart. Bake at 325 degrees F for  six to eight minutes, until edges are lightly browned.

Wait until completely cooled to frost the cookies!