Adapted from Civilized Caveman, who adapted them from Primal Palate
Prep time: 10 mins
Cook time: 15 mins minimum
Total time: 22+ mins
1/2 cup coconut oil
1/2 cup raw honey (I also like agave nectar, or locally-sourced honey)
4 omega-3 eggs
1/2 teaspoon vanilla extract
⅛ teaspoon sea salt
1 cup coconut flour
1/2 cup of shredded unsweetened coconut (I use the finely-shredded coconut, not the coarse type)
3/4 cup of chocolate chips (I use dark-chocolate organic chips)
Ahead of time, take a Pyrex liquid measuring cup, and melt down the coconut oil and honey. Let it cool down a bit prior to combining into recipe as you do not want to accidentally cook your eggs!
Preheat oven to 375 degrees Fahrenheit
In a large stainless steel bowl, combine coconut oil, raw honey/nectar/sweetener, eggs, vanilla extract, and sea salt.
Add in coconut flour.
Stir in the shredded coconut and chocolate chips.
Bake until golden brown. I tend to start it at 12 minutes with a timer and go from there. Every oven has a different calibration or internal temperature. I let these cook at our home kitchen for 15 minutes and they were perfect. Slightly toasted coconut exterior - a gorgeous golden brown. A mere 12 minutes in our home oven yielded soft and undercooked cookies.
Let them cool and 'set' on a rack or on the tray prior to moving them.
The scent, smell, texture, and taste of these cookies are wonderful. Even M likes them which says a lot. These have a wonderful consistency. They are not chewy but stay moist over time and do not crumble. They work well in both a cookie jar and in the fridge.
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