So you might know that I’m currently on a little but of a Maternity Break to spend time with the newest Frisky Lemon. He came a month early and in a very unexpected way (he was breech AND 4 weeks early, meaning I had to have a unplanned, somewhat emergent c-section, which was TOTALLY unexpected and a bit terrifying, but I’m doing fine now…).
Baby is healthy and happy and so is mom…
Especially since I made these amazingly delicious cookies.
About one week after we got home from the hospital, I had a burst of energy and was craving some chocolate chip cookies. So Dad took charge of the little guy, and I want crazy-pants in the kitchen, throwing together a pretty-darn-good chocolate chip cookie recipe with the ingredients that I had lying around in my cupboard.
These babies were good.
So good in fact that I forgot to take pictures of them…We ate them too fast.
So I had to make them again…
But they were just as good the second time around.
- ⅓ cup coconut flour
- ¼ cup butter or coconut oil, melted
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs
- ½ cup mini chocolate chips (like Enjoy Life)
- ⅓ cup pecans
- ⅓ cup dried tart cherries
- ⅓ cup unsweetened shredded coconut
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, mix the melted butter (or coconut oil), eggs, vanilla and honey until well combined.
- Add the sea salt and coconut flour gradually while stirring.
- Mix in the chocolate chips, pecans, dried tart cherries, and shredded coconut.
- Let the batter stand for 5 minutes for the coconut flour to absorb some liquid.
- Spoon the cookies onto your baking sheet and bake for 10 to 12 minutes, or until golden brown on top.
- Cool on the pan for 10 minutes, then transfer to a wire rack (if you skip this step, your cookies will fall apart immediately.)
These cookies are really easy to throw together. And SO worth it.
They were definitely a staple of my first month with a newborn!