1 cup dairy-free chocolate chips (like these) or ¼ to ½ cup roasted cacao nibs for a sugar-free option
Add dates to your food processor and process a minute or two until very few large pieces are left.
Add coconut oil, almond flour, coconut flour, salt, and vanilla extract to food processor. Process another minute or so until no large pieces of dates remain and mixture is well combined and pulls away from the sides of the container.
Transfer mixture to large mixing bowl.
Stir in eggs and coconut flakes slowly and gently to prevent spillage.
Stir in chocolate chips (or roasted cacao nibs).
Preheat oven to 325 degrees.
Using large spoon, spoon batter onto baking sheet. Use fingers, if needed, to shape into a mound. (See notes for alternative directions for “soft-baked” version.)
Bake about 13 minutes, until golden brown.
Let sit on baking sheet another minute before removing to cool.
Makes about 30 cookies, 2 inches in width. Store in a tin, but leave the lid open a bit. You don’t want these cookies to get too soft.
It will seem like there’s too much coconut oil in this recipe, but in the “final analysis” (the tasting!) it is the perfect amount. Some who rarely use sweetener will be able to enjoy these cookies made with fewer dates. If you do that, you’ll want to reduce the amount of coconut oil a bit for sure, but I’m not sure what other changes you will need to make to get the right consistency in your cookie.
I made these cookies two ways. Most of them I made as small drop cookies. Some of the cookies I made from rolling the dough into balls and then flattening slightly with the bottom of a glass. The latter I baked a little less and left sitting on the baking sheet after removing from the oven for a few minutes. They came out like soft-baked cookies and while I certainly wouldn’t refuse one, I definitely preferred the outer crunchiness of the drop version.
If you want to ensure that the bottoms of the cookies don’t darken too much, you can use parchment paper, but an ungreased baking sheet worked fine for me.
Flax gel eggs work beautifully in this recipe; I have not yet tried any other egg substitutions. Please report back if you make any other egg-free versions.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/paleo-friendly-chocolate-chip-coconut-cookies/