I know. The name is a mouthful, but trust me, it’s worth the mouthful.
I’ve just been introduced to coconut flour, but I have been having a wonderful time finding out what I can do with it. Particularly absorbent, a very small amount of flour will absorb a very large amount of liquid, so it’s not an easy substitute. My experience so far been quite rewarding, from pancakes, to muffins to these delicious (and I mean incredibly delicious) cookies.
As everything made with coconut flour, the dough is very delicate and needs to be handled with some love and care. Other than that, it’s pretty easy and straightforward. It’s an excellent gluten/dairy-free recipe, and although I’ve only tried it with eggs, I believe it’s entirely possible to use a substitute and make it vegan. Anyways, that’s enough talking. But if you try them – or try a vegan version – let me know!
1/2 cup peanut butter
2 tbsp coconut oil
1/2 cup light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup coconut flour
1/2 cup chopped dark chocolate
Preheat the oven to 350F
In a medium bowl mix peanut butter, coconut oil, and light brown sugar until smooth. The flour will quickly absorb all the liquid.
Add the eggs and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top and mix in. Add the coconut flour.
Gently fold in the chocolate chunks.
Portion the dough onto a baking sheet lined with parchment paper. With your fingers, lightly flatten the dough, as it will not spread during baking.
Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft, so let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.