So these cookies...they're good. I mean reeeeeeally good. I guess they're not technically macaroons, since I added oats, but they're close.
And they're chock full of coconut. Coconut flour, coconut milk, coconut oil, coconut sugar...yessss! It's like someone dissected a coconut & put it back together in cookie form. Plus they added chocolate. What's not to love?
As cookies go, these are also pretty darn healthy. They have minimal sugar, all of which is un-refined. Coconut sugar is actually low-glycemic & full of nutrients (especially trace minerals). So while yes, it's still sugar, it's a much better option than most.
Maybe we can have these for breakfast then! I bet they'd be good crumbled over oatmeal or with a smoothie (like my Berry Boost Smoothie).
If you're gluten-free, you can use gluten-free oats & then you're all set.
One more thing - the chocolate chips make the cookies. Just do it!
Coconut Flour Chocolate Chip Macaroons
Adapted from The Lemon Bowl
Makes about 24 cookies
Easily made gluten free
¼ c coconut oil, melted
¼ c coconut sugar
½ c coconut milk (or almond milk)
1 tsp vanilla
¼ tsp salt
1 c coconut flour
1 c rolled oats, gluten free if necessary
⅓ c mini semi-sweet chocolate chips
Preheat oven to 375*F. Coat 2 baking sheets with non-stick spray.
In a large bowl, combine eggs, coconut oil, coconut sugar, coconut milk, vanilla, & salt. Once mixed well, stir in coconut flour, oats, & chocolate chips. Allow batter to sit for 4-5 minutes to thicken.
Use a cookie scoop or round tablespoon measure to scoop out dough onto prepared baking sheets. Bake for 12 minutes or until browned. Cookies will be soft, but do not over bake. Remove from oven & allow to cool on baking sheet for about 6 minutes before transferring to a cooling rack.
Store in an airtight container in the fridge for up to 5 days.