How to describe these tasty Paleo cookies made with almond flour, coconut flour, toasted coconut, and chocolate …. hmmm.
Chewy? Not so much.
Fluffy? Not really.
Pillow-y? Yes, that’s it.
Behold the *Pillow* Cookies!
Wonderful little two-bite-sized nuggets of grain-free goodness. The recipe is also dairy-free but you could certainly substitute grass-fed butter for the coconut oil, if desired.
Pillow Cookies {Paleo}
1 cup unsweetened shredded coconut (I buy this brand, by the case, from Amazon.)
1 1/4 blanched almond flour (I like Honeyville brand.)
1/4 cup coconut flour (I prefer Bob’s Red Mill brand. I measure then sift.)
1 teaspoon baking soda
1/2 cup coconut oil, melted but not hot
1/4 cup honey
1 egg from a happy pastured hen
1 teaspoon vanilla
1/4 to 1/2 cup mini chocolate chips (I prefer soy-free.)
Preheat oven to 325 degrees. Spread shredded coconut on baking sheet that has been lined with parchment paper. Then toast coconut in oven until light brown (3 to 5 minutes).
Allow coconut to cool then whisk dry ingredients together in a small bowl.
Combine coconut oil, honey, egg and vanilla in mixer bowl then mix until well-combined (1 to 2 minutes). Add in dry ingredients and mix briefly to incorporate. Finally, add in your desired amount of mini chocolate chips.
With a tablespoon, scoop out 36 small round cookies. The batter holds its shape so lightly pat each cookie to flatten. Not too much or they won’t be pillow-y!
Bake at 325 degrees for 9 minutes then allow to cool on baking racks.
If not served within a few hours, store Pillow Cookies in your freezer then bring to room temperature for best texture.
Enjoy!