Cashew Coconut Choc Chip Cookies
Including superfood ingredients in our chocolate chip recipe makes our version of this childhood classic far healthier than any store-bought cookies. Besides, why buy when you could bake – a great bonding activity for parents and kids that also solves that lunchbox treat dilemma for a few days.
Ingredients
- 2 flax eggs
- ½ C chocolate chips
- 1 T vanilla extract
- 1 C cashews, chopped
- ¼ C coconut oil, melted
- 2 C desiccated coconut
- ¾ C palm sugar
Method
Preheat your oven to 160°C. Add all the ingredients (except for the chocolate chips) to a food processor, and blend until it forms a dough ball. Place the ball into a mixing bowl and mix the chocolate chips into the mixture. Roll the dough into desired cookie shapes and place onto a baking tray. Bake for 20 minutes or until the edges turn slightly golden. Remove from oven and transfer onto a cooling rack to cool completely. Store in a glass airtight container for 2 weeks or as long as you can!