For 10 people
For 10 people
To firm up the coconut oil and ghee, refrigerate them for at least 30 minutes.
Preheat the oven to 200°C.
Mix the coconut oil with the ghee, sugar, and vanilla in a bowl until it has a consistency similar to softened butter.
If the coconut oil is too hard, let it relax for a few minutes at room temperature.
Add the coconut milk and compote and mix before adding the flour, baking powder and salt.
The mixture will become very dense and difficult to work with, but it is important to continue until you have a smooth dough without any flour lumps.
Add the chocolate chips and form balls of dough, flattening them slightly before placing them on a baking sheet lined with parchment paper, leaving a few centimetres between them.
Bake for about 9 minutes, a little longer for crunchy cookies and a little less for very soft cookies.
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