Rich, soft cookies in mini form have dark chocolate embedded in them, for a delightful little snack that is gluten-free, grain-free, nut-free and egg-free. Coconut flour is the only flour used in this recipe!
Coconut flour can be a little tricky to use, especially as it seems like different brands of coconut flour can work differently. Add in being egg-free, and it can seem especially daunting. However, I was encouraged to give it another go with the very helpful tips I read in the short ebook, Baking with Coconut flour By Starlene D. Stewart.(It is part of the 53 item ebook/resource bundle I talked about here – if you would like to buy, keep in mind that it is only on sale for a very limited time. My soup workshop is part of it. You can find more information about it here as well. It’s a great deal, by the way!). She spends a fair amount of the book giving a run down of how to cook with coconut flour, and I found some invailable tips there (she also shows how she converted family favorite recipes to all coconut flour recipes, which was also insightful).
Anyways, the tip I found the most helpful, and really, rather revolutionary for my coconut flour projects, was to keep out some of the total coconut flour amount, and then add it in, as needed, to get the right texture. This allows you to work with different brands with success, since they all vary a little, and the exact same amount of coconut flour won’t work from brand to brand in many recipes.
Coconut flour absorbs a lot of liquid, and if you add too much in, the product becomes dry. I tried it out, adapting one of her recipes and using her method, and it worked like a charm! So happy I tried it. These cookies were successful despite using my least favorite coconut flour brand!
- 1 teaspoon chia seeds
- 3 tablespoons hot water
- ½ cup butter (or coconut oil), at room temperature
- ¼ cup honey (I bet maple syrup would work as well)
- 1 teaspoon vanilla (use gluten-free, if needed)
- ½ cup coconut flour, lightly packed into the measuring cup, with a knife dragged over the top of the cup to remove any extra
- ¼-1/3 cup chocolate chips or chunks (made by cutting baking chocolate into small pieces or chunks)
- In a small, heat proof bowl, add the chia seeds and hot water. Let sit for 15 minutes to create a chia “egg”. Preheat the oven to 350F.
- In a medium-sized mixing bowl, add the butter and honey, and using a hand mixture, mix until light and fluffy.
- Add the vanilla and chia “egg”, and mix until combined.
- Sift the coconut flour to remove any lumps. Keep back about 3 tablespoons of the coconut flour, add the rest to the medium bowl and mix.
- Let sit for 2 minutes. Check the texture of the dough. Is it firm but slightly sticky, like a regular cookie dough? Don’t add any more flour, if so. If the dough is really sticky, add more coconut flour in, and wait another 2 minutes before checking again.
- Once the dough is the right texture, stir in the chocolate chips.
- Using a teaspoon, form little balls, press into small flat founds, and place on a parchment lined baking sheet.
- Bake for about 12 minutes in the middle of the oven, or until the edges and/or bottom of the cookies are very lightly browned.
- Remove from oven, and let cool for about 10 minutes on the sheet.
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