Thursday, December 4, 2014

Coconut Flour Chocolate Chunk Cookies

1/3 cup coconut flour
1/4 cup ghee, melted (can substitute coconut oil)
1/3 cup pure maple syrup (can substitute honey)
1 capful (teaspoon) vanilla extract 
dash of cinnamon 
dash of salt
2 whole eggs
1/4 cup hemp hearts 
Note: If you aren't into hemp hearts, you can mix in unsweetened coconut flakes or another mix in of choice, or even just leave them out all together without another mix in. If you leave them out the cookies will taste better, but these seeds are so good for you! They are packed full of protein, essential fatty acids - omega 3 and omega 6, and are a good source of fiber. They provide long-lasting energy without caffeine or sugar. Totally love these and put them in smoothies all the time.
1/4 cup chopped pecans
1 T coconut flour
1/3 cup dark chocolate chips (enjoy life chocolate chips are the healthiest option I know of)
Preheat your oven to 350F and line a baking sheet with a silpat (parchment paper should work just fine too).  In a medium bowl, whisk together the coconut flour (save the T coconut flour for the end), coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created.  The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the hemp hearts, nuts, 1 T coconut flour, and chocolate chips, and stir to distribute them evenly. 
Make each cookie out of a heaping Tablespoon of cookie dough. You will have to flatten and shape these cookies the way you want them to look. They will not spread on their own.
Bake for 12-14 min, and let them cool a little before devouring! 
Should make around 12-16 cookies.

No comments:

Post a Comment