1 March 2019

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 March 1, 2019
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Chocolate Coconut Cookies

So good I had to make them twice since I ate them before I snapped a picture. Balanced enough to be breakfast cookies
Author Tara

Ingredients

  • 1/3 cup maple syrup or honey
  • 1/2 cup raw cacao powder
  • 1/4 cup coconut milk not coconut beverage
  • 1/4 cup coconut oil
  • 1/4 cup almond butter or your favourite nut butter
  • 2 cups oats or other flakes
  • 1/3 cup organic shredded coconut
  • 1/3 cup crushed hazelnuts
  • 1 tsp vanilla
  • 1 tsp sea salt

Instructions

  1. In saucepan mix maple syrup, cacao powder, coconut milk together until combined.
  2. Add coconut oil and vanilla and bring to boil for about a minute or two.
  3. Continue to stir.
  4. Remover from heat and add almond butter,
  5. Combine oats, coconut flakes and salt together then add to mixture
  6. Crush hazelnuts in food processor or blender and add to mixture
  7. Spoon cookies onto parchment paper or silicon pad
  8. Put cookies in refrigerator for 30-45 minutes to cook.
  9. Enjoy!

Recipe Notes

Per cookie is approx 131 calories, 8g Fat, 14g carbs, 3g protein

Adapted from Two peas and their pod.com

One response on “Chocolate Coconut Cookies

  1. […] Thanks to HEAL Nutrition for this recipe. In their own words: “So good I had to make them twice since I ate them before I snapped a picture. Balanced enough to be breakfast cookies.” Get the Recipe […]