How many times have you wanted to make cookies for just yourself? Or just you and a friend? Not the whole block?
This small batch recipe is calling your name! You’ll make 5 cookies and that’s it. So even if you eat them all, you’re still doing great.
These Sensational Fig, Coconut & Chocolate Chunk Cookies are crunchy on the outside, chewy on the inside, gluten-free, dairy-free, egg-free, and refined sugar-free! You won’t miss any of them.
Happy eating,
~Monique
Sensational Fig, Coconut & Chocolate Chunk Cookies
Coconut oil, melted 1 tbls
Peanut butter 1 tbls
Maple syrup 2 tbls
Old-fashioned rolled oats 1/2 cup
Hemp seeds 1 tbls
Oat flour 1 tbls
Salt 1/8 tsp, essentially a pinch.
Baking powder 1/2 tsp
Diced dried figs 1 heaping tbls
Chocolate gems or chips 1 heaping tbls
Coconut flakes 1 tbls
flaky sea salt to top
Directions: Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
Use a whisk to whip the melted coconut oil, peanut butter, and maple syrup to a creamy consistency.
Switch over to a flexible spatula and add the remaining ingredients (except for the flaky salt). Fold and stir until well mixed.
Use a #4 cookie scoop; this is equivalent to 2 tablespoons of dough. Drop the dough balls onto the pan, repeat until all the dough is used up. You should get 5 to 6 cookie balls. Bake @ 16 minutes. The bottoms should be golden brown with light brown edges.
With anything gluten-free, you need to let the Sensational Fig, Coconut & Chocolate Chunk Cookies cool slightly before picking up (or they will fall apart). But I do like them slightly warm.
For chewy cookies- Cook 15 minutes, remove from oven and let cool on the pan.
For a crispy cookie- Cook 15 minutes, turn off oven and let sit until crispy, or until oven is cool.