Dark Chocolate Coconut Cookies
Updated: Oct 30, 2020
1 cup rolled oats
1/3 cup almond flour
1/2 shredded unsweetened coconut
1/2 tsp salt
1/4 tsp baking soda
1/4 cup granulated monk fruit*
12-13 pitted dates
1 1/2 tablespoon cooking oil (avocado, coconut, canola, etc.)
3 tablespoons almond milk
1 tsp vanilla extract
1 oz chopped dark chocolate** or chocolate chips
Step 1 / Preheat oven to 350.
Step 2 / Wet // In a food processor, combine dates, oil, milk until paste is formed. Stir in a beaten egg and vanilla extract.
Step 3 / Dry // Combine oats, almond flour, coconut, monk fruit, baking soda and salt.
Step 4 / Pour wet into dry, then mix until dough is formed. This will be loose dough.
Step 5 / Form dough into balls, and press onto baking sheet. This recipe will make about 9-10 cookies.
Step 6 / Bake at 350 for about 12 minutes. Let cookies cool for 10 minutes, then remove from baking sheet and transfer to cooling rack.
*Other comparable alternative sweeteners would be Swerve granulated or stevia for baking. I can't verify exact measurements but they typically measure out close to 1:1 with monk fruit. Alternatively, feel free to use maple syrup, honey or granulated sugar. If using a liquid sweetener you may need to decrease or omit the almond milk.
**Our fave is the 84% dark chocolate squares from the bulk section at Sprouts! Lily's chocolate chips are also great in this recipe.
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