Charlie and I also went to Cook's Dairy Farm with my parents this week... cows and ice cream make for a great summer afternoon. :)
These cookies took me a bit to get right. Cooking with coconut flour is tricky. They are not very sweet so if you need sweet maybe amp up the sugar, or take a risk because you are baking, and add honey. For me they were a perfect treat and went well with my coffee. Tapioca flour is made from the cassava plant and makes baked good chewy and things like pizza dough crisp up- basically it improves the texture of paleo cooking. PLEASE DO NOT substitute coconut flour for it... you will regret that decision when you get a horribly dry, inedible cookie out of the oven. :)
Double Chocolate Cookies
(Makes 16 Cookies)- 1/4 Cup Coconut Flour
- 3/4 Cup Tapioca Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 Cup Unsweetened Cocoa Powder
- 1 tsp Vanilla
- 2 Eggs
- 1/4 Cup Coconut Oil, melted
- 1/4 Cup Grass-fed Butter, melted* (I have used coconut oil instead of this and the cookies are fine- just a touch less chewy)
- 3/4 Cup Coconut Sugar
1/3 Cup Enjoy Life Mini Chocolate Chips (non-dairy)
Preheat oven to 375 degrees
1. Whisk the flours, baking powder, salt, and sugar together in a large bowl.
3. Slowly pour the wet into the dry ingredients until a glossy, dough is formed. Gently fold in the chocolate chips.
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