Coconut Choc Chip Cookies

Or as I like to all it, The 3C cookies! Lame? Maybe. But these cookies are far from that! I’ve always found coconut flour a bit difficult to work with, so making this recipe was a bit of a challenge. Test your limits, my friends! You may be surprised by what you can accomplish.

UntitledIn this case, my accomplishment was a soft, delectable cookie. I’ve always gravitated more towards soft cookies, as opposed to crunchy.. Only one in my family with that preference too, so when it came to baking cookies when I was younger, I usually had a small batch to myself. Lucky me! But if you do like your cookies crunchy, I suggest making them flatter before baking, or cooking them longer. But make sure you keep an eye on them!

A quick note about coconut flour before I send you on your way with the recipe.. It is very absorbent! So absorbent to the point where if you use even the slightest bit more or less than what a recipe calls for, all your measurements will need to be adjusted. Am I putting you off the recipe? I sure hope not, because there’s a really easy way to make sure you get exactly the right amount! I call it the “Scoop and scrape” method. Scoop the required amount of coconut flour into your measuring cup, then using the back of a knife, scrape off the excess flour until you have a nice level surface at the top of your cup. To avoid wasting any flour, scrape the flour off over a bowl, that way you can easily pour it back into the coconut flour packet. Make sense? I hope so. But now that that’ for now, here’s the recipe!

Vegan, Gluten Free

1/3 cup coconut flour
1/4 cup coconut oil
3 tblsp rice malt syrup
Orgran No-Egg Replacer (or other egg replacement, although I cannot vouch for alternatives)
1-2 tbl almond milk
1/2 tsp vanilla extract
Chopped chocolate (I usually use Loving Earth Dark or Lindt 85%), and I will leave the amount up to you!)

Preheat your oven to 180°C , and line a tray with baking paper. Stir all the wet ingredients (except for almond milk) well, then add your coconut flour. You may need to stir for a few minutes before it starts to thicken properly. Dough will possibly be a tough, so feel free to add the 1-2 tablespoons of milk as needed. Lastly, stir in your chocolate.

Shape your dough into balls, place on the baking tray, lightly flatten, and bake for 12-15 minutes, turning the tray around halfway through. Remove from the oven, and let cool for 10 minutes before transferring to a wire rack and letting them cool completely.

I also strongly urge the use of an egg replacer, instead of other substitutes, like banana, or extra milk. I have tried all of these and every time, the cookie was extremely crumbly, leaving me with a massive pile of cookie crumbs. Not the worst thing in the world, I admit, but not quite like eating a proper cookie. The result should be a light, fluffy cookie with a hint of sweetness from the syrup, and a dash of bitterness from the chocolate, depending on what type of chocolate you use. Any would work! I personally just prefer dark chocolate.. Again, one of only ones in my family with that preference.

Happy eating! But try not to eat them all in one sitting, like me…

Ash x



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