Mar 26, 2014
Coconut Chocolate Chip Cookies
Lets’ see. I don’t think I have shared any cookie recipes with you since the 12 Days of Christmas Cookies. That’s a long time and this recipe has been taking shape in my head for about a month now. I admit it. I’m a big fan of anything with chocolate and coconut. When I was a kid, my favorite candy was Mounds. To me the two flavors are a marriage made in culinary heaven!
These cookies are made with a good amount of coconut flour which is a very peculiar flour to bake with. So no substitutions are offered here. It’s an exact science using coconut flour. Well, baking is an exact science anyway. But coconut flour is a moisture hog. I mean, it will attract moisture to it and the results can be (have been) DRY. But I think I managed to use just the right amounts of healthy ingredients in these and I hope you will enjoy them as much as we did in our house!
- 1 cup coconut flour
- ½ cup tightly packed almond flour
- ¼ cup unsweetened, shredded coconut
- ¼ cup unsweetened, flaked coconut
- ¼ cup coconut sugar or other granulated minimally-processed sweetener
- ⅓ cup vegan chocolate chunks (or chips)
- ½ tsp baking powder
- 1 TBS flax meal + 3 TBS water
- ½ cup brown rice syrup
- ¼ cup coconut milk (I used Thai Kitchen brand)
- 2 TBS pure vanilla extract
- ¼ cup raw cashew butter
- Line a cookie sheet with parchment paper.
- Preheat oven to 325° F.
- Combine the flax meal and the water and set aside.
- Mix all dry ingredients together in a large mixing bowl.
- Combine the flax mixture with the remaining wet ingredients and stir well to combine.
- Pour the wet ingredients into the dry and mix well. I used my hands.
- Form the dough into 1½” balls and place on the baking sheet.
- Press each ball down a little. The pre-baked cookies should be about ¾” tall.
- Bake for 30 minutes.
- Let cool and store in an airtight container.
Makes 20 cookies. Enjoy!