Coconut Butter Cookies

(vegan, gluten free, grain free, oil free, refined sugar free, nut/seed free, soy free)

IMPORTANT: Use room temperature ingredients! If your coconut butter comes in contact with something cold, it will seize up. If this happens, just heat it up for a few seconds in the microwave or in a warm water bath.

1 c coconut butter (make your own by blending (in high-speed blender or food processor) 2 bags unsweetened, desiccated coconut)

2 flax eggs (2 TBSP golden flax meal + 5 TBSP water)

1/4 c maple syrup (or other liquid sweetener)

1 TBSP vanilla extract (I use alcohol free)

4 pks stevia (I use Nu-Naturals brand)

Dash salt (less than 1/8 tsp)

Preheat oven to 350F.

Combine ingredients and stir to incorporate.

If your mixture is a little too wet and you don’t have any more coconut butter, try adding a little coconut flour. You want the consistency of the dough to be like play-dough: a giant, pliable lump.

Scoop small amounts of dough and place on parchment lined cookie sheet. Bake 10-12 minutes. You want to see a little, golden brown on the top of the cookies. Remove from cookie sheet immediately and cool on wire rack. (You want the bottoms to be exposed to air so they’ll cool and firm up.)

Mix-Ins

Add your favorite flavors to the mix!

Almonds + chocolate chips + splash almond extract

Chocolate chips + splash peppermint extract

Currents + Coconut flakes + dab coconut cream or a splash of extract                                   

 (vanilla, coconut, banana, chocolate)

The ideas are endless!