• Mix all ingredients together in a bowl.
• Using a 1 tbsp ice cream scooper (or just a spoon) scoop balls of dough onto a parchment lined cookie sheet (about 20 balls per recipe). Cross hatch each ball of dough with a clean fork.
• OPTIONAL STEP**Freeze tray of cookie dough for at least 5 minutes, but preferably 20 minutes and up to a few weeks if you want to wrap up frozen dough to bake at a later date.
• Place cookies into a 350* oven on the middle rack. Bake for about 8 minutes...watching towards the end of the bake time as to not burn the cookies.
• Let cookies cool and set. I pop mine in the fridge or freezer to speed up the process. Enjoy as is or dip in chocolate.

Chocolate Dipping

• In a microwave safe bowl place the chocolate chips and coconut oil. Microwave in 30 second increments until fully melted and pourable. Stir in between each heating session.
• With a spoon in one hand dip the cookie into the chocolate. Use spoon to coat half of your cookie. Set on parchment lined cookie sheet in the fridge or freezer to set.
• Store uneaten cookies in an airtight container in the fridge for up to a week...if they last.