Rain, rain go away… it’s been one of those kinds of days. But who am I kidding, really! It’s only the beginning of our cold season here. I know we have at least nine months of boot wearing, puddle jumping, wet weather ahead, so I might as well accept it, hunker down, and get baking.
About this time of year I tend to turn on the oven first thing. It warms up the kitchen while I get breakfast on the table and lunches packed. Cleaning up from the morning rush, I daydream of sweets and treats, both the ones I’ve made and the ones I’d like to try. Time and schedules don’t always permit me the pleasure of baking, and often the ingredients I have on hand dictate which recipe I make (think, very ripe bananas).
When a recipe turns out well, I like to use that as a base to experiment with other flours and flavors. Adapted from my Buckwheat Oatmeal Cookie recipe, this recipe creates the perfect cookie to snack on, mid-morning or afternoon. The coconut and coconut flour keep it light, while the butter and flax meal make it satisfying. The crisp edges and chewy centers make this a tasty treat, and make it hard to stop at just one!
Coconut Chocolate Chip Cookies
(A Grow. Cook. Eat. Share. Original recipe)
1 cup GF quick cooking oats (organic if possible)
1/2 cup GF coconut flour (I use Silver Hills organic)
1/2 cup organic unsweetened medium-shredded coconut (conventional coconut has all kinds of icky ingredients!)
1/4 cup ground flax seeds (organic if possible)
1 teaspoon baking soda
1/2 teaspoon zanthan gum (optional)
1/4 teaspoon sea salt
1 cup organic fair-trade brown sugar (I like Wholesome Sweeteners)
1/2 cup organic butter (grass fed if possible), room tempurature
2 large organic or farm fresh eggs
1 teaspoon pure vanilla extract
1 cup organic chocolate chips (fair-trade if possible)
Preheat oven to 350F degrees.
Add oats, coconut flour, coconut, ground flax seeds, baking soda, salt, and zanthan gum (if using) to a bowl and stir to combine.
Add room temperature butter and sugar to a bowl, and using an electric mixer, whisk to thoroughly combine.
Add eggs and vanilla, and thoroughly combine.
Add dry ingredient mix to wet sugar mix, and mix until just combined, using a spatula to finish mixing if necessary.
Add chocolate chips and fold to combine.
Using a large spoon, or 2 inch ice-cream scooper with a spring release mechanism, scoop dough and place on a parchment lined cookie sheet.
Flatten balls of dough gently with fingers or a fork, as dough doesn’t spread on its own when baking.
Bake for 10 minutes.
Cookies will be very soft once baked. Allow to coo on the tray to become firm before transferring to a container.
Makes 24 medium sized cookies (or double that, if making small cookies)