After a day of perusing the bulk bins at our local grocery store, I decided to stock up on a mason jar of coconut flour. Prompted by mystical fairy dust, mingled with curiosity as to the gluten-free-craze sweeping the nation (and my friends), I decided to experiment with my new-found ingredient. I perused the web for a recipe that uses this ingredient, and found that chocolate chip cookies would be entirely useful, given that I also picked up a handful of chocolate chips from the bulk aisle. Additionally, I was able to find a combination of ingredients that were already at hand in our pantry, thus eliminating the need to purchase more goods. Hurrah for resourcefulness, with a little thank you to our roomie, who offered up a jar of her coconut oil for my experiments.
I first made this recipe about a week ago and found it to be quite satisfying. Having been the first time using coconut flour, I was pretty surprised at the cake-like consistency. What you get is a cookie-formed dessert, that tastes like chocolate chip cake. A combination of two wonderful worlds. Chewy cookie lovers unite! Gluten-free converts rejoice! Moms just trying to find a healthy(er) option for their kids, weep with joy.
(Coconut Flour) Chocolate Chip Cookie Cakes
- 1/3 cup coconut flour
- 1/4 cup coconut oil , melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 whole eggs
- 1/4 cup dark chocolate chips
Preheat your oven to 350F.
Combine all ingredients except the chocolate chips in a bowl or a stand-mixer and then mix until you achieve a thicker, cookie dough consistency. Don’t worry if it looks runny at first, it’ll thicken up in a jiffy.
After the correct consistency has been achieved, add in the chocolate chips, and stir to distribute them evenly.
Line a baking sheet with parchment paper. Scoop a tablespoon of the cookie dough onto the baking sheet. It is important to note that you must use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
Bake at 350F for 13-15 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with a glass of cold milk, or with a bowl of home-made vanilla ice cream.