These can be made nut-free by removing the 1c. almond flour. The result is still delicious, but more delicate, so be careful when spooning onto the cookie sheet!
1 T. Coconut flour
2 C. Shredded coconut (unsweetened)
1 C. Almond Flour (I like Honeyville best - See Honeyville.com)
1/8 tsp. Salt
1/8 tsp. Xanthan gum
1/2 C. Raw honey
2 tsp. Vanilla
3 T. Coconut milk
1/2 c. Enjoy Life Chocolate Chips
1 tsp. coconut oil (optional)
Ina medium bowl, whisk together dry ingredients.
Mix together wet ingredients and add to dry ingredients. Mix with a spatula or wooden spoon until combined.
Scoop golf ball-sized balls onto a parchment-lined baking sheet. Make sure the mixture is packed in the scoop fairly well to help them stick together while baking. Reshape with wet fingers if necessary.
Bake in a 350° oven for 13 – 15minutes or until bottoms are golden and tops start to get toasty brown spots.
Cool on baking sheets placed on top of wire racks for 5 minutes.
Meanwhile, melt the chocolate by placing chocolate chips and coconut oil in double boiler (water in the bottom pan that doesn't actually touch the top pan) and melting slowly over medium low heat. Dip bottoms of cookies in chocolate and place back on parchment to harden. You can also put them upside down until hard. Either way works fine. Put trays into refrigerator for ½ hour or until chocolate is firm.