Coconut Chocolate Chip Cookies

I have been wanting to buy coconut flour for a while to try it out and see how it holds up in baking.  It’s not a 1 to 1 conversion to all purpose flour so it’s mostly mixed with other flours and needs an equal amount of liquid when baking with it.  In this recipe its not mixed with a more stable flour leaving this cookie really moist and delicate.  Its so good, its hard not to eat them all, but these are guilt-free so you CAN eat them all but its nice to share!

Coconut Chocolate chip cookies (grain free)
1/3 cup coconut flour
3 TBS flaxmeal (ground flaxseeds)
1/4 cup coconut oil
1/4  pure maple syrup
1 teaspoon vanilla
1/2 teaspoon of baking soda
1/4 teaspoon salt
2 eggs
1/3 dark chocolate chips (mini or regular)

1. Preheat oven to 350
2. Mix first 6 ingredients in a bowl with a rubber spatula until well incorporated.
3. Add the chips.
4. Use a Tablespoon to measure out the cookies and place on a prepared baking sheet lined with parchment.  (I spray a little coconut baking spray but you don’t have to!) Use your finger to flatten out the cookie a bit.
5. Bake for 12-14 minutes.  My trick.. I add more chips on top of cookies right when they come out, great visual affect and doesn’t hurt to add more chocolate!
This is very moist cake like cookie, I used Bob’s Red Mill Coconut flour and Flaxmeal!

Photo Jan 22, 8 30 50 PM Photo Jan 22, 8 40 34 PMPhoto Jan 22, 10 40 17 PM Photo Jan 22, 10 40 17 PM Photo Jan 22, 9 17 11 PM Photo Jan 22, 9 00 38 PM

Advertisements

Breakfast Smoothie- Blackberry-Mango Banana Almond

Here is my trick for making smoothies, the night before I gather the fruit in a plastic bag and place in the freezer overnight.  This way I don’t have to deal with watering down my smoothie with ice.  Sometimes I forget and do add ice, but the taste with all fruit is just way better. Last night I cut up a banana and placed in the freezer along with a few blackberries.  I had purchased frozen mango as well.  This morning I blended together the banana, mangos and blackberries along with homemade almond butter and almond milk. Refreshing, not overly sweet and nutty.  Who needs coffee when you can have this for breakfast?

Blackberry-Mango Banana Almond Smoothie

1 frozen banana

1/2 cup frozen mango

5 blackberries

3 TBS almond butter

11/2 cups almond milk

1. In a blender combine frozen fruit, almond butter and milk.  Blend until smooth.  Its thick but not super thick, I added a little more milk but that’s just my preference. Play around with it and enjoy!

Photo Jan 21, 8 52 09 AM Photo Jan 21, 8 52 06 AM Photo Jan 21, 9 17 58 AM Photo Jan 21, 9 18 06 AM