I have been experimenting with coconut flour lately. I like the idea of being able to make gluten-free, grain-free and nut-free goods. Many recipes that are grain-free happen to be made with almonds which can be an issue for many people. Anyhow I've had some bummer recipes made with coconut flour. Too dry. Coconut flour really absorbs the liquid and many recipes out there are very eggy. Yuck! So anyhow I have made some pretty good snickerdoodles but they were more of a biscuit/shortbread kind of cookie. I wanted soft, melt in your mouth chocolate chip cookies. So, I experimented and came up with an amazingly moist, soft, oh so good chocolate chip cookie made with only coconut flour. My sister came to me after I had made these and said, "Those cookies are horrible." I asked why and she said, "Because I want to eat them all!" LOL they really were that good. I laughed and told her it was ok because they were really diet cookies... due to all the fiber in them they're sure to help you go and won't stick with you. ha! ha! I hope you will give them a try and find you like them just as much. Enjoy!
1 cup coconut flour
1/2 tsp baking soda
1/2 cup butter
1/2 cup coconut oil
1/2 cup coconut sugar or birch xylitol for sugar-free
1 tsp vanilla
4 eggs
1/2 cup hemp milk or milk of choice
5 oz (half a 10 oz bag) Enjoy Life mini chocolate chips
Preheat oven to 375. Soften butter and coconut oil. Cream together butter, coconut oil, and sugar. Add the vanilla and eggs one at a time until mixed well. Combine the flour and baking soda in another bowl and mix well. Add the wet to the dry and mix well. Add the milk and mix well. Stir in the chocolate chips. Use a cookie scoop or a tablespoon to make balls of dough and flatten on a cookie sheet lined with parchment paper.
Bake at 375 for 14 to 15 minutes. Allow to cool on cookie sheet for 1 to 2 minutes before transferring to cooling rack.
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