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10 • minutes
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12 • cookies
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Easy

Coconut Flour Chocolate Chip Cookies

5/5 (1)

Ingredients

  • tick½ cup Chantal Organics Fudgy Hazelnut & Cocoa Spread
  • tick2 free range eggs (we love Woodland)
  • tick2 tbsp Olivado Extra Virgin Macadamia Nut Oil (we love Olivado )
  • tick¼ cup sugar
  • tick½ cup coconut flour (we love Fresh Life)
  • tick½ tsp Chantal Organics Baking Soda
  • tick¼ tsp salt
  • tick½ cup chocolate chips
  • tickKitchenAid Cordless Hand Mixer

instructions

  • Step 1.

    Preheat the oven to 180°C. Line 2 baking trays with baking paper.

  • Step 2.

    Add fudgy hazelnut & cocoa spread, eggs, sugar and oil to a bowl and beat until light and smooth.

  • Step 3.

    Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.

  • Step 4.

    With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced on the prepared baking trays. Lightly press the cookies with a fork.

  • Step 5.

    Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.

Chantal Organics Products used

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Baking Soda
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Fudgy Hazelnut & Cocoa Spread

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