Chocolate Chip, Blueberry + Coconut Cookies
These sweet treats are a crowd pleaser…and thankfully won’t rock your blood sugar too much thanks to the power of almond flour, coconut and ground flax.
Frozen treats
My favorite way to store treats in the freezer. If you’re new to this concept, let me tell you - a frozen cookie is one of the best desserts on the face of the planet!
Plus it keeps freshly-baked temptations a little bit out of the way, so you can lean on a little sweet exactly when your heart + stomach are ready to receive this little package of goodness.
Prep Time 10 minutes
Cook Time 15 minutes
Makes 12-14 cookies
Ingredients
¼ cup plus 3 tablespoons virgin coconut oil
2 tablespoons Date Lady date syrup
½ teaspoon salt
½ teaspoon ground cinnamon
4 large egg yolks
¼ cup unrefined almond flour
2 tablespoons arrowroot powder
1 tablespoon ground flaxseeds
1 teaspoon pure vanilla extract
1 cup unsweetened coconut flakes
½ cup chopped dark chocolate or chocolate chips (70%+ cacao)
½ cup dried unsweetened blueberries
Directions
In a stand mixer fitted with a paddle attachment or a large bowl, beat together the oil, date syrup, salt, cinnamon, and egg yolks until smooth and fluffy.
Add the almond flour, arrowroot, flaxseeds, vanilla, and coconut flakes and beat until a cohesive dough is formed. Then fold in the chocolate chips and blueberries.
Roll the cookie dough into a 2-inch-diameter log, wrap in plastic, and refrigerate for at least 30 minutes (or as long as overnight).
When ready to back, preheat the oven to 350 F and line a sheet pan with parchment paper or a silicone mat. Slice the log into 1-inch-thick cookie shapes, and press lightly to spread each out to a thickness of ½ inch to ¾ inch.
Bake for 15 minutes, or until the cookies are golden brown at the edges and hold together. Let cool completely on the sheet before serving. Store in freezer for up to 1 month.
