About the Recipe
These chewy cookies are gluten & dairy-free, high in protein (~3g/cookie) and lower in sugar than typical cookies. They're also a good source of dietary fats & fibre!
I put emphasis on fibre & protein in the snacks I create because these nutrients can help increase satiation and balance blood sugar (and reduce those pesky cravings!)
Protein is also very important for our kids' growth, our energy stores, tissue repair (ie. post-workout), weight-loss journeys and many other daily functions.
Finally, I am no expert baker but I am passionate about creating easy, functional & tasty snacks for busy families - I hope you enjoy this one as much as I do!
2 cups of unsweetened, shredded coconut (don't use the old stale stuff in your pantry, get some fresh stuff!)
1 1/2 cups of almond flour
1 tbsp ground flax (not essential but adds a boost of Omega-3s + fibre)
2 large eggs
1/2 cup of coconut oil, melted
1/2 cup of maple syrup
1 tbsp of organic, dark cocoa powder (if you're making the chocolate version)
To form each cookie: use a soup spoon/large dinner spoon, scoop out some batter and roll it in your hands to form a ball (it will be wet & gooey). Place these on a baking sheet with parchment paper, then press down on each ball to flatten slightly (there is no exact science to this part).
Bake at 350F for ~20 minutes or until the sides start to turn brown*
*They will almost look underdone when it's time to remove them. This way they are nice and chewy!