Gluten Free Double Chocolate Coconut Cookies Recipes
GLUTEN-FREE DOUBLE CHOCOLATE COCONUT COOKIES
Although it's fun to participate in holiday baking traditions, it can wreak havoc on your healthy routine, as most of the cookies that surround us are loaded with white flour, sugar and bad-quality fats. These moist coconutty and deeply chocolatey cookies include a combination of good fats from almonds, coconut and coconut oil and will satisfy your urge to join in on the baking festivities.
Provided by Amy Chaplin
Categories dessert
Time 1h25m
Yield Twenty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes.
- Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
- Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.
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- Preheat oven to 350°F. Have ready an ungreased or foil lined baking sheet. You can use parchment or nonstick foil, but it might cause the cookies to spread a little more.
- With an electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in the cocoa powder and beat until smooth, then stir in the coconut flour. Add the chocolate chips. At this point you can also stir in the walnuts, or you can leave them out and just sprinkle them on top of the unbaked cookies.
- Drop the cookie dough by rounded teaspoonfuls onto a baking sheet, leaving 2 inches between cookies. Bake 13 minutes, or until cookies are slightly set in the center. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
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