Sunday, December 4, 2011

Chocolate Chip Coconut Cookies

After my baking flop yesterday morning (almond butter and chocolate chip cookies made with oats), I was determined to have a success this morning. I think i did ;) And the almond butter cookies were not horrible...but not quite good enough to share. I will attempt them again and let you know how it goes.

These cookies however, turned out better than I had anticipated. Light and decadent.

Chocolate Chip Coconut Cookies

1 cup coconut flour
1/2 cup organic cane sugar
Dash of sea salt
1 1/2 cups shredded coconut (organic and unsweetened)
3/4 cup chocolate chips (dairy, soy free)
3 eggs
1/4 cup cold water
1/2 cup canola oil
1/2 tsp vanilla
Heavy drizzle of honey (about a tablespoon)


Combine all of the wet ingredients in a large bowl. Blend very well as you want to make sure the honey gets properly mixed in. Set aside. In a smaller bowl, combine all dry ingredients and mix thoroughly. Slowly add the dry ingredients to the wet until a dough forms. It will be a bit more crumbly than regular glutenous flour based doughs.

Lightly grease a cookie sheet (I used coconut oil) and drop spoonfuls of the dough on the sheet, due to the flakiness of the dough you may need to use your hands to mold. Bake at 375 degrees for about 13 minutes.

Yields ~ 22 cookies

Baking with coconut flour can be tricky. In general, you will not need as much coconut flour that you would use in glutenous flour recipes though you will then need to compensate with eggs. A pretty healthy snack if you ask me ;)


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