Thursday, August 13, 2015

Coconut Flour Chocolate Chip Cookies

I am very excited as this is my first time working with coconut flour & coconut oil. I love the natural strong coconut smell when mixing the cookie batter & the aroma in my kitchen when they are baked in the oven! These yummy little cookies are crispy on the edges & little soft in the middle. Simply perfect for breakfast or afternoon tea with a cup of milk/tea (I paired them with a glass of matcha marshmallow soymilk).

Some information about Coconut flour & Coconut Oil:
Coconut flour is grain free,  gluten-free, high in protein & fiber. It serves as an alternative to traditional wheat flours & is a great option for anyone who has specific dietary restrictions. Coconut flour is extremely absorbent so there is a need to decrease the amount of flour used & increase the amount of eggs/liquid when a recipe calls for when using coconut flour.

Coconut oil is the oil content extracted from coconut kernel. It is great for baking, stir-frys or as a dairy free replacement to butter. Do read about everyday uses for coconut oil here. The benefits of coconut oil are just too amazing! 

I guess I should switch to coconut oil for my cooking & baking in future. Do give them a try. I am sure you will love them as much as I do =)

Coconut Flour Chocolate Chip Cookies  
(recipe adapted here)   

1/3 cup coconut flour
¼ cup melted coconut oil
¼ cup brown sugar
1 tsp rum
¼ tsp salt
2 eggs
1/3 cup dark chocolate chips

1. Combine coconut flour, coconut oil, brown sugar, rum, salt & eggs together in a medium mixing bowl. Mix until you have a nice thick cookie batter.

2. Add in chocolate chips. Stir until combined.

3. Using a small cookie scoop, scoop the dough onto silpat mat. (This batter does not spread out in the oven like a traditional cookie batter, so be sure to flatten the cookie out a bit with your fingers/palm).

4. Bake in a preheated oven @ 180C for 14mins.

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