1/3 cup gluten free flour mix*
2 1/2 cups unsweetened shredded coconut
1/2 cup canned coconut milk
1/4 cup raw agave syrup
Pinch of salt
1 tsp. vanilla extract
2-3 oz. melted dark chocolate (optional)
Preheat oven to 350F
Line a baking sheet with parchment paper.
In a large bowl, combine all of the ingredients except the chocolate until all there is no more dry coconut flakes.
Bake 12 minutes or until lightly browned along edges.
Makes approx. 30 cookies
*I used my own mix of gluten free flour which is made up of brown rice flour, sorghum flour and tapioca flour. Feel free to use your own favorite gluten free flour mix.