I think this recipe might be paleo. I’m not too sure since I don’t follow that diet, but I’m pretty sure it falls under a lot of “healthy” categories (low sugar, low carb, etc). It tastes kind of healthy too. I typically don’t go for “healthy” tasting recipes, but some of my friends do and they loved this recipe, so I’m adding it in case you like healthy cookies too. The taste grew on me, but I have a pretty big sweet tooth and I would normally eat cookies with more sugar. With that said, those of you who avoid refined sugar might just love this recipe. Plus, it is helping me get rid of the large amounts of coconut flour currently in my possession. I have had trouble finding recipes that sound good and that don’t call for eggs. So, there are many reasons to try this recipe -just don’t expect it to be as sweet as the other dessert recipes I have posted :-).
1/2 c. coconut oil
1 1/2 tsp dried mint or fresh mint or more (optional)
1/2 c. honey
1/4 c. cocoa powder (The original recipe calls for carob powder but I would only do that if you’re allergic to chocolate. The taste is NOT the same.)
1/4 c. golden flaxmeal plus 3/4 c. water
1/8 tsp salt
1 c. coconut flour
1/2 c. shredded coconut (I used the sweetened kind, but you could use unsweetened if you don’t want the sugar.)
1 1/2 tsp vanilla
Optional step: Heat coconut oil over low heat. Turn off the heat and add mint leaves and allow to steep for 10-30 minutes.
Directions: Mix flaxseed and water first. Stir all ingredients together, including coconut oil and flaxseed mixture. Preheat oven to 375 degrees and bake for 10-12 minutes. After baking, I rolled some of them in powdered sugar to sweeten them up, but you could skip this step.