Ingredients
- 2 cups unsweetened coconut flakes divided
- 1 1/2 cups oat flour
- 1 1/2 cups toasted quinoa flour
- 1/2 cup Dutch-processed cocoa powder sifted if lumpy
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light-brown sugar or raw sugar or coconut sugar
- 2/3 cup coconut oil melted
- 2 large eggs room temperature
- 6 tablespoons honey
- 1 teaspoon coconut extract or vanilla extract
- 2 tablespoons water
- 1 cup semi-sweet chocolate chips
Instructions
- Spread the coconut flakes on a baking sheet. Bake for 3 minutes, stir, and if still not brown, bake for another 1 to 3 minutes. They will brown quickly, so keep a close eye on them. Remove from the oven and let the coconut cool for 5 minutes, or until no longer hot. Measure out 1 cup coconut flakes and keep the rest on the baking sheet.
- In a medium mixing bowl, stir together the 1 cup of coconut flakes and oat flour, quinoa flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, stir together the sugar, melted coconut oil, eggs, honey, coconut extract, and water. Add the dry mixture to the wet mixture and stir until just combined. Fold in the chocolate chips. Shape the dough into a log and wrap in plastic wrap, then refrigerate for at least 30 minutes, or until it is no longer sticky.
- Preheat oven to 350°F. While it preheats, line a baking tray with parchment paper. Using a rounded tablespoon measure, divide the dough into 35 equal pieces and leave to rest for 10 minutes.
- Form the dough portions into balls and roll them in the remaining 1 cup of toasted coconut. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 6 to 9 minutes, or until no longer wet on top. They may crackle a little.
- Let the cookies sit for 2 to 5 minutes on the baking sheet to continue to cook and firm up. Then move them onto a wire rack to cool completely.