Kim won a cookie contest NowDeb ran on social media. She asked for coconut chocolate chip cookies. I was making these for her and emptied out the vanilla bottle. I grab the next one off the shelf, open it, measure out the 1/2t I was short, dump it in, then my brain stops and asks, why was that clear liquid? So I look closer at the bottle and it was almond extract. What a happy accident this turned out to be. 

Kim’s Happy Accident Cookie

1/2c       peanut butter, crunchy

2T           coconut oil

1/2c       light brown sugar

2 large   eggs

1t            vanilla

1/2t        almond extract

1/2c       coconut flour

3T           almond flour

1/4t        cinnamon

1/2t        baking soda

1/4t        salt

1/2c       shred coconut

1/3c       dark chocolate chips

Preheat oven to 350.

Line 2 cookie sheets with parchment paper. I spray a little cooking spray on the sheet to get the parchment to lay flat. Set aside.

With an electric mixer, cream 1/2c peanut butter (crunchy), 2T coconut oil, and 1/2c light brown sugar until smooth.

Add 2 large eggs, 1t vanilla, and 1/2t almond extract beat until combined.

Mix in 1/2c coconut flour, set aside.

In separate bowl, combine 3T almond flour, 1/2c shredded coconut, 1/2t baking soda, 1/2t cinnamon, and 1/4t salt.

Add to coconut flour mixture.

Fold in 1/3c dark chocolate chips.

Let sit for 20 minutes, then stir again.

Drop by T onto cookie sheet & flatten slightly.

Bake 7-9 minutes.

Let cool 3 minutes on sheet then move to drying rack and cool completely.

Makes 24 cookies.

Please note this recipe was developed at high altitude, your baking time may vary.