1/2 cup coconut oil or butter, melted
1/2 tablespoon vanilla extract or vanilla bean
4 eggs
1/2 cup unsweetened almond milk (or whatever milk you prefer)
1 cup coconut flour
dash of salt (I used pink Himalayan salt)
3/4 cup semi sweet chocolate chips – I used Whole Foods 70% dark chocolate mini-chunks
1/2 tablespoon vanilla extract or vanilla bean
4 eggs
1/2 cup unsweetened almond milk (or whatever milk you prefer)
1 cup coconut flour
dash of salt (I used pink Himalayan salt)
3/4 cup semi sweet chocolate chips – I used Whole Foods 70% dark chocolate mini-chunks
1/4 cup walnuts (if you like)
1/4 cup Sugar in The Raw, to sprinkle on top
Preparation
Preheat the oven to 350°F.
Line two cookie sheets with a silpat mat or parchment paper . You can also grease a cookie sheet.
In a small bowl, mix the coconut oil or butter, vanilla extract, eggs and almond milk together.
In a larger bowl, stir coconut flour and salt together.
Pour the wet ingredients into the dry and stir until combined.
Stir in the chocolate chunks and walnuts
Scoop by the tablespoon, roll into a ball with your hands, flatten out and sprinkle sugar on top before putting into the oven.
Bake for about 20 minutes until lightly brown.
Line two cookie sheets with a silpat mat or parchment paper . You can also grease a cookie sheet.
In a small bowl, mix the coconut oil or butter, vanilla extract, eggs and almond milk together.
In a larger bowl, stir coconut flour and salt together.
Pour the wet ingredients into the dry and stir until combined.
Stir in the chocolate chunks and walnuts
Scoop by the tablespoon, roll into a ball with your hands, flatten out and sprinkle sugar on top before putting into the oven.
Bake for about 20 minutes until lightly brown.
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