Hello, chocolate and coconut lovers!
Fellow preggo ladies: I will soon share with you recipes with dates, because, apparently, dates are SO good for us. But for now, to satisfy those chocolate and sweet cravings, a delicious cookie recipe is in order.
I don’t know about you, but coconut flour is my absolute favourite. It gives recipes that fluffy, comforting, calming feeling. It contains less carbohydrate than other nut flours, has a low score on the glycemic index. It has more fiber than the wheat alternatives and is also high in protein and healthy fats. So it is great not only for gluten-free eaters (especially those with Celiac disease) but also for anyone with digestive problems, diabetics, people with a nut allergy and so on.
Besides the yummy coconut flour, I used almond flour for these cookies- but I tried a regular, all-purpose gluten-free flour as well, and they both gave the same delicious result.
What else do you need?
So we need 1/3 cup coconut flour and 1 cup almond (or all-purpose gluten-free) flour. What else?
Coconut oil (a little over 1/3 cup)
1 egg replacer. First time ever I used Follow Your Heart’s Vegan Egg. SO easy to use, but I really disliked the smell. Obviously, you don’t smell it once the egg is mixed with the other ingredients. If you don’t have Vegan Egg, you can use the flax seed+ water combination (1 tbsp ground flaxseeds mixed with 2 1/2 tbsp water) or simply add 1/4 cup of unsweetened applesauce instead of one egg. Just reduce the sugar amount if you use applesauce.
1/2 cup coconut sugar
3 tbsp agave syrup (or any sticky sweetener of choice)
2 tsp almond extract
1/2 cup chocolate chips
Preheat oven to 350 °F. Blend the wet ingredients first (coconut oil, egg replacer, agave syrup, and almond extract). In a separate bowl, mix coconut flour with almond flour, and then add the coconut sugar. Pour the wet ingredients from the blender into the bowl with the dry ingredients. Mix everything until you have a soft dough- not too wet but not too stiff either. Finally, mix in the chocolate chips. Make this mixture into cookie shapes, and bake for 20 minutes. Take them out right away and let them cool before serving! Let me know how it goes, will you?