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Preheat your oven to 175C/350F.
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In a large mixing bowl, add your coconut oil, almond butter and molasses. Whisk through till incorporated.
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Next, add your almond flour, tapioca flour, cocoa powder, baking soda and salt to the wet mixture.
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Using your hands (or an electronic whisk if you don’t want to get stuck in), mix your ingredients together till you get a thick doughy mix. (I tend to roll the whole mix into a huge ball at this point)
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Mould your cookies by taking a chunk at a time (about 2 inches in size). Roll into a ball in your hands, then flatten with your hands and place on a baking tray lined with parchment paper.
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Once you’ve moulded all your cookies, place in the oven for 12-15 minutes.
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Once 15 minutes is up, take out your cookies and rest for about 5 minutes.
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Then transfer your cookies to a cookie rack to cool down.
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Once cool, you can drizzle some melted chocolate and garnish with shredded coconut.
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Serve and enjoy!