Coconut Chocolate Chip Cookies (V,GF)

Prep Time: 25 minutes // Bake Time: 12 minutes

Directions:

  1. Prepare the flax egg, so that it can gelatinize in time. Mix together flaxseed and water in a small bowl and allow to sit for 5-6 minutes. Preheat the oven to 375 degrees.
  2. In a medium bowl, combine flour, coconut shreds, chocolate chips, baking powder, salt, and sugar.
  3. In a smaller bowl, combine coconut oil (melted), vanilla, and the flax egg. Pour into dry mixture and incorporate. If the batter is still a little dry, splash in some coconut almond milk to moisten.
  4. Refrigerate dough for 12-15 minutes. This step is optional, but highly recommended, as it makes for an easier cookie-forming process.
  5. On a parchment paper-lined cookie sheet, place 1-inch formed balls of cookie dough. Press lightly on the center to flatten a bit.
  6. Bake for about 12 minutes, but check at 10.
  7. Optionally, while the cookies bake, melt about 1-2 tbsp. of Eating Evolved Toasted Coconut Chocolate Spread. When cookies are done, drizzle the chocolate spread over top for extra decadence! *Recipe courtesy of Jenna Wallace @Jennbenna*

Ingredients:

Ingredients:

1 flax egg (1 tbsp. ground flaxseed + 3 tbsp. water)

1 c. The Greater Knead flour blend

¾ c. shredded unsweetened coconut

¾ c. Enjoy Life mini chocolate chips

½ tsp. baking powder

¼ tsp sea salt

1/3 c. dark brown sugar

4 tbsp. coconut oil (measure in solid form), melted

¼ tsp vanilla

few splashes of coconut almond milk to help moisten dough (optional)

Eating Evolved Toasted Coconut Chocolate Spread


Ingredients:

Ingredients:

1 flax egg (1 tbsp. ground flaxseed + 3 tbsp. water)

1 c. The Greater Knead flour blend

¾ c. shredded unsweetened coconut

¾ c. Enjoy Life mini chocolate chips

½ tsp. baking powder

¼ tsp sea salt

1/3 c. dark brown sugar

4 tbsp. coconut oil (measure in solid form), melted

¼ tsp vanilla

few splashes of coconut almond milk to help moisten dough (optional)

Eating Evolved Toasted Coconut Chocolate Spread


Directions:

  1. Prepare the flax egg, so that it can gelatinize in time. Mix together flaxseed and water in a small bowl and allow to sit for 5-6 minutes. Preheat the oven to 375 degrees.
  2. In a medium bowl, combine flour, coconut shreds, chocolate chips, baking powder, salt, and sugar.
  3. In a smaller bowl, combine coconut oil (melted), vanilla, and the flax egg. Pour into dry mixture and incorporate. If the batter is still a little dry, splash in some coconut almond milk to moisten.
  4. Refrigerate dough for 12-15 minutes. This step is optional, but highly recommended, as it makes for an easier cookie-forming process.
  5. On a parchment paper-lined cookie sheet, place 1-inch formed balls of cookie dough. Press lightly on the center to flatten a bit.
  6. Bake for about 12 minutes, but check at 10.
  7. Optionally, while the cookies bake, melt about 1-2 tbsp. of Eating Evolved Toasted Coconut Chocolate Spread. When cookies are done, drizzle the chocolate spread over top for extra decadence! *Recipe courtesy of Jenna Wallace @Jennbenna*

Join Our Newsletter

Stay up-to-date on all the latest news at The Greater Knead

Get In Touch

We'd love to hear from you! Questions, comments, suggestions, just want to say hi? Tell us what’s on your mind!

Find Us In Stores

Search