COCONUT WALNUT CHOCOLATE CHIP

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 5-dozen cookies

½-cup coconut oil

3/4-cup agave nectar

2-teaspoon vanilla

1/3-cup ground flaxseed

2-cups whole-wheat pastry flour

1-cup coconut flour (if not available use whole-wheat flour)

1-teaspoon baking soda

1-cup chocolate chips

1½-cup nuts, smashed

In a standing mixing bowl mix together the oil, agave, vanilla, and flaxseed. 

In another bowl whisk together the flour, baking soda, and chocolate chips. 

Add the dry to the wet and mix until uniform.  Mix in the nuts. Don't over mix or the nuts get to small.  

Pat the dough into a large rectangle 1-inch thick on plastic wrap.  Refrigerate for 10 minutes. 

Cut into 2-inch squares.  (You can freeze half to be baked at another time.) 

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or until lightly golden.