Coconut Flour Cookies
Chocolate chip cookies made with coconut flour
- 125g Coconut Flour
- 65g Light Brown Sugar
- 1/4 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 3 Eggs
- 75g Unsalted Buttermelted
- 1 tsp Vanilla Extract
- 100g Milk Chocolatechopped
I’ve had some coconut flour in the cupboard for ages and all I can think to do with it is make coconut pancakes. I did make a chocolate coconut crust pie which was really yummy but I just wanted to do something a bit different. As you may know, coconut flour is highly absorbent so you don’t need a lot of it in a recipe hence why my tub of coconut flour has lasted ages. I decided to try making coconut flour cookies.
If you’ve tried coconut flour before you’ll know what I mean when I say they taste like coconut flour. It has a specific texture which isn’t unpleasant but isn’t like your normal everyday flour. It adds a little something else to the cookies and although they are not like a gooey traditional cookie, they are delicious in their own right. The only way I can describe it is that they’re soft but have a bite to them at the same time.
They’re best eaten warm on the same day as they go a little soft if you leave them overnight.
Recipe converted from Imma Eat That.
Preheat the oven to 175ºc and line a large baking tray with baking paper. Mix the dry ingredients before adding in the wet ingredients and mixing well.
Roll the dough into 9 balls and place on the baking tray. Squash them down slightly and bake for 14 minutes or until a golden brown colour. Allow to cool for 15 minutes before serving.