This cookie recipe is so easy that you can make it “to-order” after dinner and enjoy them warm from the oven.
PREP TIME
10 minutes
COOKING TIME
20-30 minutes
YIELD
1 dozen cookies
2 eggs
2 tablespoons butter, melted and cooled
2 tablespoons maple syrup (or more for sweeter cookies)
1/2 teaspoon vanilla extract
1 cup shredded coconut
2 tablespoons unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds or 1/2 cup fresh raspberries (optional)
SIDE NOTE
Add walnuts and chocolate chips for added texture and some crunch!
NUTS
EGGS
NIGHTSHADES
fodmaps
Preheat oven to 350°F.
In a medium-sized mixing bowl, whisk the eggs, melted butter, maple syrup, and vanilla. Mix in the unsweetened cocoa powder, baking soda, and shredded coconut until well combined. Fold in the almonds, if desired.
Divide into 12 dollops on a parchment paper-lined cookie sheet, and flatten them with a fork. Bake for 20-30 minutes or until slightly firm to the touch.
If you wish to add raspberries, add one to the center of each cookie after baking and before eating.
