Here is a soft, light, and fluffy chocolate chip cookie that is gluten free, dairy free, nut free and guilt free. This is a cookie you can feel really good about. It consists of good for olive oil, coconut flour, local honey, and dark chocolate chips. A definite two thumbs up with my twin boys! They were gobbled up in matter of minutes. Pure. Simple. And delicious!! Hope you enjoy this recipe.

 

Coconut flour is a healthy, delicious alternative to wheat and other grain flours. It is inexpensive compared to other alternatives, tasty, easily digestible, it’s very high in fiber and gluten free. Coconut flour is a great source of lauric acid, a saturated fat thought to support the immune system, thyroid health and promotes a healthy skin glow. Also, a high source of manganese which supports bone health, nervous system functions and helps maintain healthy levels of blood sugar in the system.

 

Serves: 12

 

INGREDIENTS:

1/3 organic coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

1-2 eggs, or fruit puree (noted below)

1/4 cup olive oil

1/4 cup local honey

1/3 cup organic dark chocolate chips

 

INSTRUCTIONS:

Preheat the oven to 350 degrees.

In a medium bowl, sift and combine the flour, salt, and baking soda.

Then in a separate bowl, combine the rest of the wet ingredients. Mix well.

Add the dry mixture to the wet ingredients and incorporate well. Add the chocolate chips. Once combined, let it sit on the counter for about 8-10 minutes to complete the absorption cycle with the flour.

In the meantime, line the cookie sheet with parchment paper or use a silpat. Drop and shape  the tablespoon of dough onto the sheet, about an inch apart.

Place in the oven and bake for about 12 minutes, or until lightly browned around the edges. Let cool and place on a wire rack.

Serve. Enjoy with a glass of milk or a favorite cup of tea or coffee!

 

 

NOTES: Coconut flour is quite absorbent, so, it is best to let it sit before scooping to allow the process to complete. This will be the time where you may add more flour to increase more thickness or a liquid depending on viscosity of the mixture. In this recipe you may replace the egg with applesauce or another fruit puree for an egg free style (1 egg – 3 tbsp applesauce + 1/2 tsp baking soda) and switch out the olive oil with (certified organic unrefined is best) coconut for extra flavor. And, add some nuts if you like. Be creative and make it your own.

STORAGE: I find it’s best to keep them in the refrigerator for a longer shelf life and texture. They can get a little too soft if left on the counter for a couple days or more at room temperature. It’s just my preference.

 

NUTRITIONAL VALUE: Calories 80; Total Fat 5.5g; Cholesterol 14mg; Sodium 100mg; Total Carbohydrates 7.6g; Dietary Fiber 1.5g; Protein 1.5g; Sugars 5.5g and Iron 3%.

 

 

 

 

 

 

 

 

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