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Chocolate Coconut Chewies

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"For chocolate and coconut lovers, these are a delight and they are totally gluten and dairy free!"

Serves 38 | Prep Time 8 minutes | Cook Time 8 minutes

Why I Love This Recipe

My Chocolate Coconut Chewies remind me of my love for a Mounds candy bar when I was a kid. For chocolate and coconut lovers, these are a delight and they are totally gluten and dairy free! Scrumptious, flourless cookies with the antioxidant power of the super food raw cocoa! They are a good source of vitamin E and have 2 grams of protein and 2 grams of fiber per cookie – not bad for just 53 little calories! Watch out — these are addicting!

Ingredients You'll Need

1/2 Cup Avocado Puree
3/4 Cup Agave
1/4 Cup Raw Cocoa
2 Tsp Coconut Extract
1 1/4 Cup Almond Flour
1 Egg
1 Tsp Baking Soda
1/2 Tsp Sea Salt
1 1/2 Cup Unsweetened Coconut


1) Preheat the oven to 325 degrees Fahrenheit.

2) Puree one large or two small Haas avocados in the food processor or blender until smooth. Transfer the avocado puree to your mixing bowl or stand up mixer. Now add the agave, the raw cocoa, the almond flour, the coconut extract, the sea salt, the baking soda and the unsweetened coconut. Mix at medium speed until all the ingredients are dampened. Crack the egg into a small bowl to check for freshness an add it to the mixer with the mixer running until all the ingredients are well mixed. Remove the bowl from the stand.

3) Line your baking sheet with parchment paper — this will make clean up a breeze. Using a mini ice cream scoop, form the cookies and place them on the sheet about a quarter inch apart. These cookies don’t spread so you can pack lots of them on one sheet. Bake the cookies for about 8 minutes in the preheated 325 degree oven. Transfer the baking sheet to the cooling rack and let the cookies cool on the sheet for about ten minutes, then transfer them to the cooling rack to cool the rest of the way.

4) Serve and enjoy!

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