Today is National Chocolate Covered ANYTHING day.
I love shortbread cookies.
I love coconut.
I love celebrating~ so here is a combination of 3 things I love.
This recipe is not too sweet and has a nice crunch that is often missing when you use almond flour.
I hope you enjoy this decadence as much as I have!
Coconut Chocolate Almond Cookies
2/3 cup coconut oil
1/2 cup honey
1/2 teaspoon baking soda
1/2 cup ground almonds
1 cup unsweetened, shredded coconut
2 cups brown rice flour
Blend together coconut oil, honey, baking soda, egg and ground almonds. Add in the shredded coconut and combine with the other ingredients. Then add in the rice flour and mix well. The texture should be firm enough to form a ball. Roll the mixture into 1-inch balls and drop onto lightly greased cookie sheet. Bake in a preheated oven at 350 degrees F. for about 15 minutes – the cookies should only be slightly golden. Makes about 26 cookies.
Melt approx. 1/2 cup of dark chocolate chips.
Dip cookies into melted chocolate and allow to cool
Wheat and Gluten Free
No Added Refined Sugars
Remember…Live Life Delicious!