Gluten Free Coconut Chocolate Chip Cookies

• 4 eggs
• 2 tablespoons coconut oil
• 3/4 cup raw honey OR 1 cup organic sugar
• 2 cups Zenian Creamed Coconut
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 cup chocolate chips. optional
• 1 cup walnuts or pecans, optional

Preheat oven to 350 degrees.  Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 minutes.  Add creamed coconut concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of creamed coconut are noticeable (completely incorporated).  Add optional ingredients of your choice.  Bake in large spoonfuls (ice cream scoop-size) for 15 minutes, or small spoonfuls for 8-10 minutes.

Note:  For a "chunkier" cookie omit the 2 tablespoons coconut oil.  The oil is necessary for "spreadability".