Chunky Chocolate & Coconut Cookies
PREP 5 MIN•COOK 15 MIN
You had us at 'Chunky', Dan! These crowd-pleasing cookies are rocking the classic combo of chocolate and coconut and could be hitting your tastebuds in just 20 minutes.
Number of servings
1⁄8 cup (18 3⁄4g) almond butter (or other nut butter)
1⁄8 cup (16ml) maple syrup (honey or rice malt syrup)
1⁄8 cup (7 1⁄2g) coconut oil
1⁄8 tsp vanilla extract
1⁄4 large egg
1⁄4 cup (33 3⁄4g) plain flour (or gluten-free if required)
1⁄8 tsp ground cinnamon
1⁄8 tsp sea salt
1⁄8 tsp bi-carb soda
1⁄8 cup (11 1⁄4g) 70% dark chocolate chips (or dairy-free alternative)
1⁄8 cup (2 1⁄2g) coconut flakes
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Place almond butter, maple syrup, coconut oil and vanilla in a small saucepan. Gently heat, stirring continuously, until just combined. Don’t overheat. Transfer to a large bowl and allow to cool slighty. Whisk in eggs, one at a time.
In a separate bowl, combine flour, cinnamon, sea salt and bi-carb soda.
Gradually add dry ingredients to wet ingredients and stir to combine.
Stir through chocolate chips and coconut flakes.
Roll dough into golf-ball sized balls and arrange on baking tray. Press cookies down slightly to flatten and bake for 10-12 minutes. Rest for 5 minutes before transferring to a wire rack to cool completely.
894 kJ / 213 cals
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