as a baker, i am always on the look out for new recipes that give me delectable results. lately, i’ve also been on the lookout for recipes that use less sugar or alternative natural sweeteners (agave, pure maple syrup, honey, fruit juice, apple sauce) and different types of alternative flours. i like the idea of baking and cooking with flours other than wheat based flours. if you shoot on down to your local health food store, you will find an abundance of alternative flours- coconut, almond, garbanzo, spelt and brown rice flour just to name a few.
i was searching for a coconut flour chocolate chip cookie recipe since i love chocolate and coconut flavors combined and i figured this would be a good recipe to start with. it was easy, came together in just a couple minutes and (most importantly as always) the results were tasty.
about this sweet little cookie…
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. i used raw agave syrup to sweeten it instead of sugar and because agave syrup is 25% sweeter tasting than sugar, i was able to use only 3/4 cup of the agave instead of the full cup of sugar the recipe asked for. i also used real butter since, like bacon, butter makes everything better.
if you are a gluten free gal or guy or you have an occasion to bake for a gluten free loved one, i highly recommend this recipe.
next time i am in the mood to bake i am going to try using the base for this cookie and subtract the chocolate chips and add in finely grated carrots, chopped up walnuts and raisins and maybe use organic apple sauce to sweeten them and make carrot cake cookies.
and who knows? i might just top them with a fluffy little dollop of vanilla bean mascarpone frosting.
because, i’m wild like that.
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 (1 stick) non-dairy alternative, softened
3/4 cup raw agave syrup
1 egg or equivalent 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.
original recipe at edward & sons