Dessert: Chocolate Coconut Snap Cookies

This recipe includes superfoods such as:

Brown Rice

Health benefits of Chocolate Coconut Snap Cookies

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons Valrhona cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened thick-flaked coconut shavings
5 ounces dark chocolate, chopped into 1/2-inch chunks
1/2 cup refined coconut oil, melted
1/2 cup brown rice syrup
1/4 cup dark brown sugar
2 teaspoons water
1 1/4 teaspoons coconut extract

Instructions

Preheat the oven to 350°. Line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.
In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined. Add the dry ingredients, and mix until evenly incorporated.
Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop. Arrange the scoops of dough onto baking sheets at least 2 inches apart. Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place. Bake for about 8 minutes, and until the chocolate chunks have lightly melted. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

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