Alright, alright! Bonus recipe! After good drooly feedback via facebook and thumbs ups at a party, here’s the recipe for my coconut flour chocolate chip cookies. They’re softer than classic chocolate chip cookies and have more of a cake-like texture. Make a batch, it’s not a shabby a recipe for being gluten-free, grain-free, dairy-free and the like!
Chocolate Chip Cookies
1/2 cup melted coconut oil (or butter)
1/2 cup honey (maple syrup or sweetener of your choice) (you may also choose to reduce the amount of sugar)
1/2 cup to 1 cup liquid (be it coconut milk, real milk, water or another)
1 tablespoon vanilla extract
1/2 teaspoon sea salt
2/3 cup coconut flour
1 cup chocolate chips (up to you if they’re a special dairy-free brand or simply regular)
Preheat the oven to 375. Butter two cookie trays, or better yet line them with silpat silicon baking mats. Combine all ingredients, starting out with the 1/2 cup of liquid and bumping it up to 1 full cup if, after you’ve allowed the dough to sit for a minutes (coconut flour is very fibrous, so it will absorb the liquid from the batter over the course of this time) it looks too dry. Spoon out 12 cookies per tray, then allow to bake for 15 minutes or so (a little less if you prefer smaller cookies, a little more if you prefer less cake-like cookies, but keep an eye on them after the 15 minute mark). Makes approximately 36 cookies.