chocolate chip cookies

Dackie.org recently published a great Chocolate Chip Cookie recipe using our Let’s Do…Organic® Coconut Flour. Here is what they said:

“…it tastes just like a “normal” cookie made with sugar and unbleached all purpose flour just with a slight coconut flavor lurking in the background. the crumb of this cookie is a little more tender and soft than a typical cookie. in a good way. i think the texture of it lies somewhere between a cookie and a good scone, leaning closer to the cookie texture…”

Read the rest here.

Wheat free chocolate chip cookies
¾ cup + 2 Tbsp Brown rice flour
¼ cup Let’s Do…Organic® Coconut Flour
½ tsp Baking soda
8 Tbsp butter or buttery spread or (1 stick) non-dairy alternative, softened
3/4 cup raw agave syrup
1 egg or egg substitute
1 ½ tsp vanilla extract
1 cup 60% cacao chocolate chips
¾ cup Walnuts or pecans, chopped (optional)

• Preheat the oven to 350 degrees.
• Blend together the butter and agave until well mixed.
• Beat in egg and vanilla.
• In a separate bowl mix the flours and baking soda.
• Add this to the butter/egg mixture until smooth and well blended.
• Stir in chocolate chips and nuts (if using).
• Drop the dough by the teaspoonful onto pre-greased cookie sheets.
• These should be spaced about 2 inches apart.
• Bake about 7 to 10 minutes or until brown on the edges.
• Remove from oven and allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.

This recipe made about 20 small cookies but dont be fooled by their size. they pack a ton of flavor and because they are made with coconut and brown rice flours they are super high in fiber, making them really filling.

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Find Great Organic Coconut Flour Recipes Here.
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Republished by EdwardandSons.com