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ingredients
- 1 ½ cup sunsweetened shredded coconut
- 1/3 cup plus 2 tablespoons blanched almond flour
- 3 tablespoons Organic Coconut Flour
- 1/3 cup maple syrup
- ¼ cup Organic Virgin Coconut Oil
- 1 teaspoon pure vanilla extract
instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Add the coconut flakes to a food processor and process until the coconut is starting to stick together, about 2-3 minutes. Add in the almond flour and coconut flour. Pulse a couple times to mix.
Add the maple syrup, coconut oil, vanilla extract and process until a wet dough forms, scraping down the sides as needed.
Scoop the dough onto the prepared baking sheet using a level 1 tablespoon cookiescoop. Bake for 14-16 minutes until the tops of the cookies are starting to brown and the bottoms look golden.
Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!
