Coco Crazy Chocolate Chunk Cookies: Where coconut and dark chocolate come together in perfect harmony. These cookies are rich and chewy, not too sweet, and oh so perfect. Somewhere between an Almond Joy and a chocolate chip cookie, these cookies will not disappoint!
What you'll need:
1 cup unsweetened shredded coconut
1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp salt
4 tbsp coconut oil
1/2 cup unrefined coconut sugar or raw honey
2 whole eggs, room temperature
2 egg whites, room temperature
1 tsp vanilla extract
1/2 cup dark chocolate chunks or morsels
( I love Enjoy Life chocolate mega chunks which are allergen free!)
Preheat your oven to 350 degrees.
In a mixing bowl, whisk together the dry ingredients: shredded coconut, almond flour, coconut flour, baking soda, and salt. In a separate mixing bowl or in your stand mixer, beat together the coconut oil and sugar. Next, beat in your whole eggs, egg whites, and vanilla. Beat until smooth. Gradually add your dry ingredients to your wet stirring until thoroughly moistened. Fold in your chocolate chunks. Allow dough to sit while you line two cookie sheets with foil and grease them. This will allow time for the coconut flour to absorb some moisture.
Using a tablespoon, dollop cookie dough onto your lined cookie sheet about 2 inches apart. You should be able to fit a dozen per sheet. Gently flatten the cookie dough spoonfuls out just slightly. They don't spread during baking quite the same way as a cookie with gluten. Place cookies in the oven, and bake for 8-10 mins or until golden brown. Take cookies out of the oven, and allow to cool for 5 minutes.