Gluten-Free Coconut and Honey Cookies

Preheat oven to 180°C (350°F).

You don’t have to melt your coconut oil, but warm it up a bit to make it softer and easier to work with.

Add egg, sugar, milk, honey and vanilla extract to the coconut oil, and mix everything well. Add flour, shredded coconut and baking soda and mix again.

Take two spoons and shape small balls out of the mixture. Put them on a baking tray covered with baking paper, and flatten them a bit. Leave enough space between the cookies, because they spread a bit while baking.

Bake for 12–15 minutes, depending on the size of your cookies. Mine were a little bigger, so it took about 14–15 minutes. They are soft when you take them out of the oven, but they harden when they cool down.