Yields: 10 cookies

Prep Time: 5 minutes l Cook Time: 25 minutes

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Place the sunflower butter in a large mixing bowl.

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Add in the coconut milk, whisked egg, and vanilla extract, slowly, stirring throughout. Continue stirring until all of the ingredients stick together.

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Once all of the ingredients are together, mix in the shredded coconut and chocolate chips. After this stage, you can add more or less coconut milk depending on desired texture moistness.

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Line a rectangular glass baking pan with Ghee or a dairy-free butter. With your hands, form small balls with the mixture and flatten them slightly onto the pan.

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Place it in the oven on 375 for 25 minutes/to desired crispiness. Remove from the oven and allow to cool.

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Enjoy!