- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 2 Tbs maple syrup
- 1 large egg, at room temperature
- 2 teaspoons vanilla
- 3/4 cup Sorghum Flour
- 1/4 cup arrowroot flour
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 3/4 cup dark chocolate chips (or chunks)
In a medium sized bowl whisk together the flours, oats, salt and baking soda. Set aside.
In a large bowl, using a mixer, beat together the coconut oil and coconut sugar until light and fluffy. Beat in the egg, then the maple syrup and vanilla. With mixer on low, gradually add the oat mixture until combined. Using a wooden spoon, fold in the shredded coconut and chocolate until mixed together.
Cover and refrigerate the dough for 30min -1hour.
When ready to bake, preheat oven to 375 F /190 C. Line two baking sheets with parchment paper.
Using a tablespoon, drop chilled dough in prepared baking sheet. Bake the cookies for 8-12 min. (When they start to brown).
Remove the cookies from the oven. Let cool on sheet for 2 minutes, then transfer to rack and let cool completely.
Store in an airtight container, at room temperature, up to 5 days.