Coconut Flour Chocolate Chip Cookies (Paleo/GF)
InI grew up making cookies with my mom. Sugar molasses, chocolate, gingerbread. Our counter during Christmas time always looked like a snow globe with the amount of flour strewn around the kitchen. I enjoyed every moment of it.
The one thing I most enjoyed when making cookies was eating the batter. I'll never forget one time I only made half a batch of cookies, because I sneakily scarfed down the rest. Needless to say, I ran for the puke bowl a few hours later. Anyway, I love cookies! Chocolate chip cookies are always a crowd pleaser for any occasion. This recipe is very moist from the ghee and coconut butter that I added.
I always get the question....what is ghee? I'll be honest for awhile I had no idea what it was either until I started being passionate about healthy baking and cooking. Ghee is actually
Makes 20 small cookies/10 large
1/2 c coconut flour
1/3 c coconut sugar
1/4 c ghee
2 tbsp coconut butter
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
1/2 c dark chocolate chips
1/2 c dark chocolate (optional)
Preheat oven to 350 degrees F. In a large mixing bowl, sift together the dry ingredients (flour, sugar, salt, baking soda). In a small bowl, beat the eggs for at least a minute until frothy. Transfer the eggs in a larger mixing bowl and add in the vanilla, butter, and ghee. Mix together until combined. Pour the mixed wet ingredients into the sifted dry ingredients. Stir together and fold in the dark chocolate chips. Using a tablespoon, roll the dough into small balls and place onto a greased cookie sheet. Press down on the cookie balls with the palm of your hand until they are about a half inch thick. Bake for 13-15 minutes or until golden brown. Let cool for at least ten minutes before serving or topping with MORE CHOCOLATE. With the remaining 1/2 c of dark chocolate chips (optional), you can prepare a bain marie while the cookies are baking (see note). After the extra chocolate is melted, carefully transfer it into a ziploc bag and seal, without burning your precious little fingers. Cut a small end on the end of one of the corners, so that the chocolate can slowly flow out of the bag when squeezed. Using your makeshift pastry bag, drizzle some on top of your cookies. Let cool for an hour or blast chill in your freezer for ten minutes.
Note: A bain marie, a French term, just means a hot water bath. Also known as a double boiler, this technique is used very often in baking for things that are easily burned by the slightest change in temperature, like sugar, eggs, and chocolate. It is possible to purchase already assembled double boilers online, but it is easy to assemble your own! Get a small pot and fill it with about an inch of water. Next, grab either a smaller pot or ceramic bowl, and place it on top of the pot with water. There should not be any large gaps in between the two pots, so that water vapor does not easily escape and get into the contents of the smaller vessel. In the case of chocolate, if water gets into the bowl, the chocolate will become chunky and will become pasty.
For this recipe: Add in chocolate to the smaller vessel, and turn heat on low, until it melts. Stir occasionally.