- 1/2 cup coconut oil (or 1 stick of butter)
- 1/2 cup honey granules (or sugar)
- 1/4 cup sucanat (or brown sugar)
- 1 egg
- 1 tsp vanilla
- 1 cup whole-wheat flour
- 1/4 cup ground flax seed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup flaked unsweetened coconut
With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.
- 1/4 cup semi-sweet mini chocolate chips (or chopped chocolate)
- 1 Tbs coconut oil
Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.
Chocolate Coating: (For a thicker topping)
- 3/4 cup semisweet mini chocolate chips (or chopped chocolate)
Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.
Makes about 3 1/2 dozen cookies