Friday, January 17, 2014

Coconut and Double Chocolate Almond Flour Cookies

Coconut and Chocolate Almond Flour Cookies

Gosh. There are so many things I could say right now, and none of them would really be about these cookies, which are really, really good. I'm trying to figure out in life what I can cut back on to give me more space in my brain and my schedule. I keep thinking that blogging is one of those things, and yet here I am, blogging. I wanted to get this recipe out though, because even though these cookies are what I would call "unusual," I would also call them, "dense, chewy, coconutty, chocolatey, and satisfying." 
They're a great gluten free cookie that I wish my gluten-limited son would try. You definitely have to not hate coconut to eat these, so if these look good to you, but your not a fan of coconut, try this recipe for Double Chocolate Almond Flour Cookies.

Coconut and Double Chocolate Almond Flour Cookies
   --adapted from The Wannabe Chef who adapted recipe from The Food Lovers' Primal Palate

  • 1/4 cup butter, room temperature
  • 1/4 cup virgin coconut oil, room temperature
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups almond flour (I used Trader Joe's Just Almond Meal today)
  • 1/2 cup cocoa powder
  • 1 cup chocolate chips, or 16 Dove Dark Chocolate Promises, finely chopped
  • 1/2 cup sweetened shredded coconut
Preheat oven to 375 degrees Fahrenheit.
Sift cocoa powder into a medium bowl. Stir in almond flour using a wire whisk.
Cream butter, coconut oil and sugars until very light, about 2-3 minutes.  Add egg and vanilla and beat until incorporated.  Add salt and baking soda and beat until incorporated. Mix in cocoa and almond flour mixture.  Stir in chocolate chips and shredded coconut.
Scoop about two tablespoon mounds onto a parchment-lined cookie sheet (or use a medium sized cookie scoop), placing about an inch and a half apart.  Gently smoosh dough to make almost 1/2-inch thick disks.  
Bake at 375 degrees for 8-10 minutes, or until puffed and cracked.
Allow to cool on cookie sheet for about 5 minutes before moving to a cooling rack to finish cooling.

Makes about 28 cookies.

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