Paleo Chocolate Chip Easter Cookies
These Paleo Chocolate Chip Easter Cookies are soft, chewy and baked into perfection! They are grain free, vegan and made with no added sugar.
Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
In a mixing bowl combine coconut flour, cocoa powder, coffee powder, baking powder and salt and mix very well with a spoon so that the mixture is lump free.
In a food processor/blender combine rest of the ingredients (except chocolate chips) and blend it smooth.
Now pour the liquid ingredients into the dry ingredients and mix with a spoon or use your hands for even mixing.
Lastly, stir the chocolate chips and mix very well.
Divide the dough into 15 equal parts and form round cookie shape for each dough between your palms.
Place them on the prepared cookie sheet with even spacing between each cookie.
Place the cookie sheet on the bottom rack of the oven and bake for 15 minutes. Now shift the sheet in the middle rack of the oven and bake again for 15-20 minutes or until the tester comes out clean.
Decorate these cookies with sprinkles or mini eggs or according to your little ones choice and enjoy Easter.
- If you like your cookies extra sweet add 1 tsp sweetener of your choice. We did not feel the necessity of any extra sweetener because the natural sweetness of the ingredients was perfect for us.
- Store these cookies in air tight container at room temperature for 4-5 days.
Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 7g | Sodium: 44mg | Potassium: 192mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg