Soft and chewy coconut chocolate chip cookies. Yum! Using coconut flour so all you gluten free peeps can snack away. Peanut butter, coconut, and dark chocolate chips, the only thing missing is my glass of almond milk!

Coconut Chocolate Chip Cookies

1/2c       peanut butter, crunchy

2T           coconut oil

1/2c       light brown sugar

2 large   eggs

1t            vanilla

1/2c       coconut flour

3T           almond flour

1/4t        cinnamon

1/2t        baking soda

1/4t        salt

1/2c       shredded coconut

1/2c       dark chocolate chips

Preheat oven to 350.

Line 2 cookie sheets with parchment paper. 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 and 1t vanilla, beat until combined.

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

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

Add to coconut flour mixture.

Fold in 1/2c 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 3-5 minutes on sheet then move to drying rack and cool completely.

Repeat with second pan.

Makes 24 cookies.

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