Recipe for Chocolate Chip Cookies with Coconut Oil

In a mixing bowl, mix the softened coconut oil and the sugar. Add the egg, the shredded coconut, and whisk.

In another bowl, mix the almond flour, baking soda, and salt. Pour this mixture into the other bowl.

Homogenize the dough, then fold in the chocolate chips.

Scoop out balls of cookie dough (about 45 g). Place them on a baking sheet lined with parchment paper, making sure to space them out and flatten them slightly.

Bake in a preheated oven at 190° for 8-9 minutes. Remove from the oven and let cool for 5 minutes.

Then transfer the cookies to a wire rack and let them cool completely.

To finish, store the cookies in an airtight container for 4 to 5 days.