Ingredients:

• 1 cup solid coconut oil
• 1 cup dark brown sugar
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 2 cups Hockley Valley Spelt Flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 cup dairy free shaved dark chocolate, such as Camino or Enjoy Life
• 1/2 cup shredded coconut flakes

Instructions:

• In a large bowl, cream together the coconut oil and brown sugar until creamy.
• Beat the eggs in, one at a time, along with the vanilla.
• Add the Hockley Valley Spelt Flour, baking powder, baking soda, and sea salt, all at once. Beat until it is combined, but be sure not to over-beat the dough.
• Fold in the shaved dark chocolate and the coconut flakes.
• Cover the dough and rest it in the fridge for an hour.
• Preheat the oven to 375F and line a baking sheet with either parchment paper or a Silpat baking mat.
• Scoop out the dough using a 40 ml cookie scoop (a standard large cookie scoop) and place the scoops 2 inches apart on the baking sheet.
• Bake for 10 – 12 minutes or until golden brown around the edges.
• Let cool before serving.

Makes 18 cookies.