Chocolate Coconut Lace Cookies

I made these cookies two ways- with and without chocolate. Personal preference was the chocolate but both are really good!

Use Hu Chocolate for the drizzle to keep them Paleo & refined sugar free. I will link the chocolate below.

INGREDIENTS

• 1 ¼ cups unsweetened coconut shreds (small like sprinkles)

• ¼ cup finely ground, blanched almond flour

• 1/2 scoop or 1/2 packet of Vital Proteins Coconut Creamer

• 3 tablespoons solid coconut oil

• ¼ cup pure maple syrup

Chocolate drizzle

• 4 squares Hu Dark Chocolate (2 if you don't want it on all cookies)

• 1/4 teaspoon coconut oil

• pinch of sea salt

STEPS

1. Preheat the oven to 350°F.

2. Line a baking sheet with parchment paper. Set aside.

3. Add the coconut to a food processor and pulse alone until small like sprinkles.

4. Add the almond flour, Collagen Creamer, coconut oil and maple syrup to the food processor.

5. Blend until the mixture is sticking together but still has visible pieces of coconut.

6. Use a small cookie scoop to scoop firmly packed balls of coconut mixture.

7. Drop onto the prepared baking sheet, making sure to space balls evenly apart. Leave a lot of extra space because as you can see from the picture above these will flatten out. No need to flatten them yourself.

8. Bake for 15-17 minutes until golden around the edges and the bottom is solid.

9. Place them on a cooling rack.

10. Allow to cool on baking sheet for 30 mins-1 hour.

11. You can add the chocolate drizzle while they are cooling.

For the Chocolate drizzle:

1. Use a double burner or microwave.

2. Add all ingredients stirring until everything is completely melted and blended together.

3. Drizzle on cookies.

4. Refrigerate to harden the chocolate and I actually like to store these in the refrigerator. Enjoy!