I came across this recipe a few days ago when I was looking for baking ideas for my brother who has lived a gluten-free diet for the last few years. At first, I was nervous about baking with coconut flour as I knew such little about using it as a wheat flour alternative. Our family uses coconut regularly, either as an ingredient in cooking(cream coconut, dessicated etc), drinking coconut water for health benefits, or just eating pieces of raw coconut, but have never used coconut flour. I’ve got to say they were delicious and hopefully will be making them again real soon! They are moreish yet chocolatey and have a melty yet soft grainy texture. I had modified the orignal recipe because it being a last minute bake, I used what I had in my pantry. I also kept mine chunky looking by using a mixer instead of a food processor like the original recipe calls for. You can ofcourse, do everything by hand using a wooden spoon. I may try the food processor method the next time just to get a different texture and for experiments sake, but really, I just loved how these came out the way I made them and that’s the recipe I’m going to share with you.
Makes 10 Cookies
1/2 a cup of peanut butter. I used chunky by Whole Earth.
1 tablespoon softened butter
1 tablespoon sunflower oil
1/2 cup granulated sugar
1 table spoon soft brown sugar
2 medium eggs
1.5 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon powder
1/2 teaspoon baking soda
1/2 cup PLUS 1 tablespoon coconut flour
75g chocolate chips/chunks (I used 72% cocoa bar which I chopped into chunks myself)
- Preheat the oven to 170C. Line a cookie sheet with non stick baking paper.
- Place the peanut butter, butter, oil, sugar into a bowl and blend together using a mixer. Add the eggs and vanilla and beat to combine.
- Add in the salt, cinnamon, baking soda and coconut flour and beat together thoroughly. Gently fold in the chocolate chunks.
- Using an ice cream scoop, divide the cookie dough into 10 equal sized cookies onto the baking sheet. Flatten slightly with a spoon as these cookies no not spread much as they bake.
- Bake for 8 minutes, check to see if they are cooked. If they are, remove from the oven and allow to cool. If like me, you like a more browned, crumbly texture, reduce the oven temperature to 120C and cook for a further 5 minutes before removing from the oven and allowing to cool.
The chances are we all know somebody who prefers to stay away from wheat products but who loves to enjoy the odd cookie now and again. These are a great bake for them and a slightly guilt free way for the rest of us to enjoy more than one!