I am utterly addicted to these cookies! For one thing, they contain very dark chocolate which is a requirement in my life. And they taste like "real cookies" - not yeast-free, I promise (I'm a horrible liar):
Chocolate Chip Cookies
[adapted from Christine's Nutty Coconut Cookies which she adapted from a Tropical Traditions recipe]
Preheat oven to 350 degrees.
Combine in a large bowl:
1/2 cup raw walnuts, mashed
1/2 cup Ghirardelli unsweetened cacao chips, mashed
3/4 cup erythritol
1 cup unsweetened shredded coconut
1/3 cup flax seed meal
Dash of Celtic sea salt
Stir all of that, then add:
1/2 cup roasted almond butter
3 heaping flatware tablespoons coconut oil
Mix everything together, then mix in 1/2 cup coconut flour.
Form the dough into one-inch balls. Place them on a baking sheet lined with parchment paper. Bake for 14-16 minutes (depending on your oven) until the tops are golden brown.
* Since these cookies are so wonderfully rich, I recommend a glass of Blue Diamond unsweetened almond milk + a few drops of vanilla stevia to wash 'em down. Or regular ole milk - whatever your body can handle. Thank God for creating nuts, cacao, coconut, and so on.