Coconut Chocolate Chip Cookies

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Coconut Chocolate Chip Cookies



Coconut Chocolate Chip Cookies

1 C butter softened
1 C brown sugar

2 eggs
1 tbsp vanilla

Mix in dry ingredients:
1 C Pamela’s baking mix
1/4 C coconut flour
1 tsp baking powder
1/2 C hazelnut flour (OR 1/2 C more coconut flour)

Stir in the following:
1 1/2 C Bob’s GF Rolled Oats, not quick
1/4 C Each; chopped pecans, macadamia nuts, and or hazelnuts
1 1/2 C dark chocolate chips
1 C coconut flakes


Cream together butter and sugar
Add eggs and vanilla
Next add all the dry ingredients and mix thoroughly

Roll into little balls and flatten with a fork or palm of your hand
Place on parchment lined cookie sheet.  They won’t spread so you can get 16 cookies on a big sheet! Bake 350 for 12 minutes. Makes 4 dozen 2” cookies

Watch our recipe video HERE!


Vegan Variations:
~“Egg” replacer: 2 tbsp ground flax to 6 tbsp water; and 1 tbsp coconut oil when mixing in with vanilla
~ Use ½ the amount of nuts and coconut flakes. We found that the cookies have a more difficult time binding with too many added nuts, coconut fakes and chocolate chips… and no one wants to sacrifice the amount of chocolate chips!
~ For best results, let the cookie dough sit for 15-30min to really let the “egg” replacer bind all the ingredients.

  • Author: Curry Girls Kitchen

How to Gift Package the Cookies

What you need:
Dry cookie ingredients
1 32oz. mason jar
1 3×5″ index card
This string or ribbon

Layer all the dry ingredients as follows:
Mix together flours and sugar and place on the bottom
Add all the nuts, then coconut flakes
Finish with chocolate chips on top and close the lid.

Fold a 3”x5” index card in half like a card. Decorate the front as you wish. On the inside write the remaining ingredients and directions. Punch a hole in the top corner where it is folded, and using string or ribbon through the hole, tie the recipe card around the lid of the jar!


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