Paleo Salted Coconut Chocolate Chip Cookies
This week, we pulled some Pure Dark Mylk 56% Chocolate Bars from our pantry to enjoy this decadent organic delight made from coconut milk and darkly cacao content. And what better to use it for than paleo chocolate chip cookies!
We also grabbed our Gold Nugget Ghee from our pantry to indulge in the rich taste of this deeply flavorful amber-hued ghee from Humboldt County; grass-fed, pastured and organic. This brings the rich taste of that golden sun to these delicious little treats.
Lastly, we took our Organic Shredded Coconut by Let's Do Organic to compliment the rich tones of the dark chocolate. This tender, sweet and flavorful delight makes all the difference for this paleo dessert, tying all the flavors together into a smooth and delicious finish!
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How to Make it
Makes approximately 18 cookies
Prep Time: 10 minutes
Cook Time: 6-8 minutes
¼ cup coconut oil
⅛ cup Gold Nugget Ghee
½ cup coconut sugar
½ teaspoon vanilla extract
1 cup almond flour
½ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons flaked sea salt
Preheat the oven to 375ºF. Chop the Pure Dark Mylk 56% Chocolate Bar into small chunks.
In a medium bowl, mix the coconut oil, Gold Nugget Ghee and sugar until smooth. Add the egg and vanilla extract and mix well.
Pour in the almond flour, Organic Shredded Coconut by Let's Do Organic, baking soda and kosher salt into the bowl and mix until fully incorporated. Mix in the chopped Pure Dark Mylk 56% Chocolate Bar—do not over mix.
Scoop using a small cookie scoop or a teaspoon and place on a baking sheet with 2 inches between each cookie. Sprinkle each with a small bit of flaked sea salt. Bake at 375ºF for 6-8 minutes until just starting to brown around the edges. Remove from the oven and let cool for 3 minutes. Using a spatula, transfer the cookies to a baking rack to cool completely.
*Picture shown with shredded coconut and chocolate on top.