If you've been to our house chances are you have been served these cookies. We make them about once a week. These cookies are a perfect treat because of the healthy fats, fiber, and wholesome sweeteners in them. Plus they are quick and easy-no baking necessary.
When I began making this recipe, our family was on the GAPS diet so I used raw honey as my sweetener. As time has gone on, my family's needs have changed. Now I make this treat to foster a ketogenic diet. Feel free to use 1/3 cup of honey or maple syrup instead of the stevia and xylitol.
INGREDIENTS
1/3 cup coconut oil
1/3 cup almond butter, sun butter, valencia peanut butter, or coconut butter
1/3-1/2 cup cacao
1 teaspoon Vanilla
¼ cup monk fruit sweetener or raw honey
10 drops Stevia
a pinch of unrefined salt
2 cups shredded coconut
INSTRUCTIONS
Melt the coconut oil in a sauce pan at medium-low heat. Incorporate the almond butter while the coconut oil is slightly warmed, but not hot. This is especially important when using raw honey so that the beneficial enzymes within the honey are not harmed by the heat. Turn off the heat and stir in the remaining ingredients. With a spoon or cookie scoop, place bite sized cookies onto a lined cookie sheet. Place the cookies in the refrigerator to cool and become firm. Additionally, the whole mixture can be placed on a lined pan and cut into bars. Store in the refrigerator. Keep in mind that coconut oil begins to soften around 76 degrees. If you serve these on a warm day, keep them refrigerated until you serve them.
