These have to be the easiest cookies I've ever made. You literally throw everything into a food processor and then into the oven. Who doesn't love a cookie like that?!
The original recipe for Coconut Mama used chocolate chips. As many mamas out there, I didn't have the time to source or make my own sugar free chocolate chips, which is why I replaced it with raw cacao. Cacao is the raw form of the cocoa bean, which is cold pressed keeping the integrating of all the medicinal properties of cocoa. This makes it a great super food. Cocoa, which looks the same, has been processed at high temperatures. This process burns off and destroys many of it's health benefits. Choose wisely. Who doesn't want more health benefits in their food, right?
There's very few ingredients in these cookies, one of which is no binder. For this reason the cookies will crumble to pieces if eaten right out of the oven or if you're a rambunctious toddler with poor fine motor skills... like my son! Otherwise, they are super nutritious and a healthy little snack for busy little people... and busy parents. These cookies are sweet, crunchy and chocolaty.
- 1/4 cup + 2 tbsp coconut flour
- 2 tbsp raw cacao
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp pure maple syrup
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Throw all ingredients into a food processor and blend until combine, approximately 30 seconds.
- Scoop out batter by the teaspoon and place on baking sheet. This recipe should produce 12-14 mini cookies.
- Bake for 8 minutes and cool completely before consuming!