2Tablespoonsliquid sweetener of choice:low carb for Keto; maple syrup for Paleo; or honey for GAPS
Grease two large cookie sheets, or line with parchment paper. Preheat oven to 325 degrees Fahrenheit.
Place wet ingredients in blender: eggs, sweetener, coconut butter, and melted coconut oil. Puree until mixed, about 15 seconds. Scrape down sides and blend again if necessary.
Place dry ingredients together in medium-large mixing bowl: cocoa, flax, chia meal, sifted baking soda, and sea salt. Stir together. Add wet ingredients to dry ingredients and fold together thoroughly, without over-mixing.
Using a 1 ounce scoop, drop mounds of cookie dough onto cookie sheet. Bake until puffed, cracked and not too soft when pressed lightly on the surface, about 8 to 10 minutes, depending on the oven. (If larger cookies are desired, use a larger scoop.)
Cool. Chill in freezer for 10 minutes if you intend to make the glaze, as a cold cookie facilitates the dipping process.
In a small saucepan combine all ingredients over low heat until melted and mixed.
Spoon glaze decoratively over each cold cookie. It will harden slightly. Refrigerate until ready to serve.
Here's the recipe to make your own coconut butter — so inexpensive and easy!