These cookies are PERFECT for those family members who are gluten free, or trying to avoid a lot of gluten. I was a little skeptical about baking with coconut flour, primarily because coconut can be slightly overpowering, but these are delicious! I'm loving them! I'll update this once the family tries and gives their feedback! Yield: ~9 cookies Prep Time: 10 min. Cook Time: 14 min. Total Time: 25 min.
Ingredients:1/2 cup coconut flour 1/3 cup brown sugar, packed 1/4 teaspoon baking soda 1/4 teaspoon salt 3 large eggs 1/3 cup butter, melted & cooled 1 teaspoon vanilla heaping 1/2 cup chocolate chunks Directions: Preheat oven to 350ºF and grease a cookie sheet (or use parchment paper - that's my preferred method!). In a bowl, combine coconut flour, brown sugar, baking soda and salt. Add in eggs, butter, vanilla and chopped chocolate. Combine until a thin dough forms. If you're crazy (like me) and want to have all of the cookies the same size, you can use a cookie scoop and then roll the dough into balls. I used a medium scope. It's IMPORTANT to know that the smooth surface of the cookies comes ONLY if you wet your hands and roll the balls. Be sure to roll them into balls. Bake for 12-14 minutes, or until the bottom of the cookies turn golden brown. These cookies are best eaten 15-30 minutes after they come out of the oven. They'll keep for 3 days on the counter. BONUS: Add 1/4 cup of cherries AND 1/4 cup of chocolate for a delicious treat! These will be SLIGHTLY more moist when rolling, and should be baked about a minute longer.
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