(And they also happen to be egg-free and dairy-free, too!)
Makes 16-18 cookies
½ cup coconut oil, at room temp.
1/3 cup coconut sugar
1/3 cup honey
1 flax “egg” (3 Tbs. hot water + 1 Tbs. ground flaxseed)
½ cup sorghum flour
½ cup coconut flour
½ cup unsweetened shredded coconut
½ cup cocoa powder
2 Tbs. ground flaxseed
1 tsp. baking soda
½ tsp. salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
First, in a small bowl, combine hot water and ground flaxseed to create your flax “egg,” and set aside.
In a medium bowl, combine all dry ingredients, mix well, and set aside.
In a separate medium bowl, combine coconut oil and coconut sugar and, with a hand mixer, mix on medium-high speed until well-combined. Add honey, and continue to mix on medium-high speed until smooth and glossy. Lastly, add the flax “egg” that you set aside earlier. Mix well to combine.
Pour your dry ingredients into your wet ingredients, and mix well on medium speed.
Using a 1.5 Tbs. scoop (or a large spoon), drop cookie batter onto your baking sheet lined with parchment.
(Tip: the cookies hold their shape well. If you prefer a flatter cookie, lay a second layer of parchment paper over the cookie dough and press down each ball of cookie dough with the palm of your hand. Remove second layer of parchment paper and bake as follows.)
Bake at 350 degrees for 15 minutes (or until cookies begin to darken and are firm to the touch).
Remove and let cool.
Sit back. Eat. Breathe. Enjoy!