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Sunday, October 19, 2014

Chocolate Chip Coconut Cookies

There's nothing like making cookies on a rainy day. Nothing says "home" like fresh cookies baking in the oven. These chocolate chip cookies are absolutely amazing. Ever since switching to a grain-free diet, cookies are something that I've never been able to perfect. That was, until I made these the other day. These are so delicious, that they will definitely be going in the cookbook! 
I wish I had better news about the timing of the cookbook. As you know, life is sort of, ermm.. crazy busy. I promise I am working my butt off, guys! It's for sure getting closer and closer. I'm starting to play around with the layout, planning the cover shoot, fonts, graphics.. It's a lot more difficult than I initially thought, but with good intention and energy, it's slowly but surely evolving into something great!

Chocolate Chip Coconut Cookies
(gluten-free, vegetarian)

  • 2 1/2 cups almond meal, finely ground
  • 1 cup shredded coconut, unsweetened
  • 1/2 cup dark chocolate chips
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2/3 cup coconut sugar
  • 1 tablespoon raw honey or maple syrup 
  • 2 eggs
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350.
2. In a large mixer, combine softened butter, sweeteners, and vanilla extract. Beat until smooth.
3. Add in eggs, one at at time, mixing until well-combined.
4. In a medium-large mixing bowl, combine almond flour, coconut, baking powder, and sea salt. Mix with a whisk or a fork until well-incorporated.
5. Mix dry ingredients into the wet slowly, until cookie dough starts to form.
6. Stop the mixing process, and fold in chocolate chips.
**You will most likely have 2 batches, but you will want 2 batches, trust me..**
7. On a large baking sheet lined with a Silpat liner or parchment paper, place tablespoon sized cookie dough pieces and press down until flattened until they're about 3/4" thick.
8. Bake cookies 8-14 minutes(remember, oven temperatures vary) until cookies are just golden brown.
9. Cool in a wire cooling wrack for 20 minutes and then serve warm. Keep leftovers in a glass container at room temperature for 3-4 days.

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