Wednesday, July 8, 2009

Grain-free "Favorite" Chocolate Coconut Flour cookies

All it took was one time, and it was history. I have found the cookie. It is also blissfully gluten free, easy, extremely forgiving and easy to substitute ingredients, chocolately, and so so good.

I found the recipe for these cookies online at baked them once and my family was hooked. Now they are known as "those really good chocolate coconut cookies" and I am whipping up a batch of these at LEAST once a month, if not more.

The original recipe that I posting here only makes about 18 cookies, which may not be enough. They are that good ;)  I have also given the recipe tripled, so it's easy to make more to satisfy your chocolate addition. Don't be afraid to freeze these either! These cookies freeze really well (just make sure you keep it under six months). They are also easy to vary in flavor. You may make this recipe a bizillion times and never get bored. The possibilities are endless...

Grain-free "Favorite" Chocolate Coconut flour Cookies
  adapted from Whole Foods
  makes about 18 cookies, depending on size

    1/4 cup (1/2 stick) butter, softened (I usually use organic softened coconut oil)
    3/4 cup sugar 
 (I usually use maple syrup, grade B)
    2 real eggs 

    1/2 tsp vanilla extract 

    1/3 cup cocoa powder 
 (I usually use either Ghiradelli or raw cacao powder)
    1/4 cup coconut flour  (Tropical Traditions) 
    1/2 cup chocolate chips  (I like Ghiradelli 100% or Enjoy Life
    1/2 cup chopped walnuts (optional)

-To make a triple batch-
    3/4 cup softened butter
    2 1/4 cups sugar
    6 eggs
    1 1/2 tsp vanilla extract
    1 cup cocoa powder
    3/4 cup coconut flour
    1 1/2 cups chocolate chips
    1 1/2 cups chopped walnuts (optional)

To make your cookies:
  1.  Preheat oven to 350°F and line a baking sheet with parchment paper; set aside. 

  2.  In a medium bowl, use an electric mixer to cream butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. 

  3.  Sift together cocoa and flour into a second bowl, then add to butter-sugar mixture and beat just until combined.
  4.  Stir in chocolate chips and walnuts, then set aside to let batter rest for 5 minutes. (Coconut flour will absorb the liquid and thicken as it sits.) 

  5.  Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheet, leaving 2 inches between cookies.
  6.  Bake 13 to 15 minutes, or until cookies are slightly set in the center. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

I cannot say enough of these cookies. The cookies in the picture do not have chopped walnuts in the batter; I just pressed a few walnuts into the tops when they came out. After baking would work too. You can use any nut you like, or press in another candy like Reeses or M+Ms. I other batches have tried adding leavening agents to make them more fluffy (which I did not prefer) and lime zest so they would have a hint of lime (that part was tasty). These cookies have endless variations!

It's cookie time!

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