Knowing how to cook and bake is not without it’s problems. This is a perfect example. I wanted chocolate, but there was presumably nothing in the house; I had even used all of the flour! I had coconut flour though, and the little recipe on the back of the package turned out wonderfully! I was worried for a strong coconut flavor, but it was really negligible. I had a coconut flour with little flavor.
The cookies should stay soft, so don’t cook them too much, they won’t get a spongy cakey texture like wheat flour cookies. They have a brownie-like texture which is delicious! If you like such things, these would be really good with walnuts added.
GF Coconut Chocolate Cookies
1/4 C TIANA Organic coconut flour
1/4 C coconut oil (or you could use butter)
1/3 C cocoa powder
3 medium eggs
1/3 C sugar
1/4 t salt
1/4 t vanilla extract
- Preheat oven to 350˚F
- Melt the coconut oil, and mix in the cocoa powder. When it is cool add the eggs, sugar, salt, and vanilla. Then add the coconut flour all at once and mix quickly and vigorously until it is all combined. The coconut flour will swell, so you have to work relatively quickly.
- Leave the batter to rest for around 5 minutes, and when it has thickened into a dough, spoon out, little balls of dough onto a cookie sheet.
- Bake for around 13 minutes, or until the outside is set, and they have firmed up enough to not stick to the cookie sheet.
These were a fun little discovery I made at Old Park Hall in England. They were really tasty with a cup of tea, and satisfied my chocolate craving perfectly!