Just so you all know, I have finally made it to Instagram!!! Yes, I am late to the game but I’m trying to figure it out! Definitely going to take a while to fully grasp it!
Please follow me on Instagram so I’m not too lonely there!! 😀
You can also give me some pointers if you see things that I’m doing wrong. LOL
Now back to your regularly scheduled post…..
So a couple of weeks ago I was trying to make a recipe that just would not go as I wanted it to. I always bake my recipes at least three times, before sharing them with you. With that recipe I ended up with three different results. Getting frustrated, I need to just set that potential recipe aside for usually six months to a year. That is what happened with my Lemon Cake recipe. I had been making it a few times and just wasn’t happy with the results, then I tried it a year later tweaking a few things and voila, it turned out great!
I was talking to my daughter on the phone while coming up with this recipe. Sometime I just start throwing ingredients into the bowl and see what happens. Everyone loved the first batch, but I thought they were just a bit too much like a macaroon. Don’t get me wrong, macaroons are delicious, but I already have a recipe for them. I wanted these to be more of a cookies texture. So I just tweaked a little bit and these beauties were created!
When you bake them you have to be patient and let them completely cool and firm up. Believe me, the first time I made them I they just going to fell apart. That is because I like to try them warm to see if they are still great when they cool. I really thought the batch was going to crumbs, but when they completely cooled they stayed together just fine.
Coconut Chocolate Chip Cookies (Paleo/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)
1/3 c. coconut oil (softened)
1/4 c. maple syrup (or honey for non-vegan)
1 gel egg** (or 1 regular egg for non-vegan)
1 tsp. vanilla (I use my homemade)
1/3 c. coconut flour
1/2 tsp. baking soda
1/8 tsp. sea salt
1 c. unsweetened shredded coconut
1/2 c. dairy free chocolate chips
Preheat oven to 325 degrees
Cream together coconut oil, maple syrup, ‘egg’, and vanilla. Mix in coconut flour, baking soda and sea salt. Stir in shredded coconut and chocolate chips.
Roll dough into small one inch balls and place on parchment paper lined baking tray. Flatten or your cookies will be baked little balls.
Bake for 9-10 minutes. Now here’s the tricky part. You have to let these cookies “Totally” cool. I am talking a good half hour. If you don’t then they just fall apart. If you want to speed up the process, then cool them in the fridge.
Store in a sealed container on the counter for up to 5 days. Freezes well. Makes between 20-24 cookies.
**To make a gel egg mix together 1 Tbsp. ground chia with 3 Tbsp. water. Let sit for five minutes. Add in when egg is called for in recipe.
Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays