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Gluten Free
- 4 eggs [1]
- 2 tablespoons coconut oil [2]
- 3/4 cup raw honey [3] OR 1 cup organic sugar [4]
- 16 oz. (2 cups) Coconut Cream Concentrate [5]
- 1 tablespoon vanilla extract [6]
- 1 teaspoon baking soda
- 1/2 cup chocolate chips [7], optional
- 1 cup walnuts or pecans, optional
Preheat oven to 350 degrees.
1. Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min.
2. Add coconut cream concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of coconut cream concentrate are noticeable (completely incorporated).
3. Add optional ingredients of your choice. Bake in large spoonfuls (ice cream scoop-size) for 15 min, or small spoonfuls for 8-10 min.
4. ENJOY! Yum!
Note: For a “chunkier” cookie omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”
Recipe submitted by Marisa, San Jose, CA