Nutty coconut goodness.

This is the most satisfying cookie I've had in a really long time. It has everything a cookie should possess...rich chocolate, nuts, slightly chewy yet firm texture (not crispy) and great density. In fact, I might even start referring to it as the "PMS Cookie" - it's that good, ladies (and 'gents - who will be thanking me once their women get a hold of these).

The best part? Zero sugar. Zero grains. And you'd never even know it!

Nutty Coconut Cookies
Preheat oven to 350.

Combine in bowl:
1/2 cup nut butter [Choose your favorite - peanut...almond...I like to use raw cashew butter for these cookies.]
1/2 cup agave nectar or raw honey
1 cup unsweetened shredded coconut
1/2 cup chopped raw nuts [You can use walnuts, pecans, or even a mix. Just don't use roasted nuts! You want them raw.]
Dash of sea salt
1/2 cup mashed 100% unsweetened cacao chips [Basically, these are like chocolate chips, but they're 100% cacao vs. regular baking chips which add sugar. Ghirardelli makes a great one, and you should be able to get it at a regular grocery store.]

Mix all of that together, and then mix in 1/2 cup coconut flour. [You can get this coconut flour at some Whole Foods locations, or you can get some here or here. If you can't find coconut flour, you could probably use another gluten-free flour like this brown rice flour, although I haven't tried that specifically.]

Wet your hands so the dough doesn't stick, and then form the dough into 1-inch balls. Place them on a baking sheet [I line mine with parchment paper]. Bake for 18 minutes at 350 until the tops are golden brown.

If you want them to be even more soft and moist, decrease the baking time to 15-16 minutes. MMMMMM!

You'll be the hit of the Christmas party if you bring these! And no one will fall into a sugar coma.