Last weekend I got a chance to use up some of the oat flour that was sitting around in my pantry, but that still left several opened bags of other gluten-free flours: sorghum, tapioca, and coconut. The avid coconut-lover in me resulted in coconut flour being selected as the next flour up to bat, and I baked it into these fabulous Chocolate Coconut Flour Cookies.
Made with dark, rich cocoa powder, coconut sugar (if you can find it), and of course coconut flour, these were one of the best gluten-free cookies I’ve ever made. The coconut flour (which smells amazing, by the way), has a super-cool thickening quality that allows it to soak up moisture in batters, doughs, etc. and create a wonderfully soft, chewy product. These cookies are indeed dense, chewy, rich, and packed with dark chocolate flavor. Just like the best kind of brownie, but in cookie form. The coconut flavor is more subtle, but with a sprinkle of shredded coconut on top and the use of coconut sugar in the dough, the cookies get a perfect hint of tropical coconut flavor.
If you happen to have any coconut flour hanging around your pantry, make these chocolatey coconut cookies! Heck, even if you don’t have any coconut flour, run to the store and buy a bag, because you don’t want to miss out on this recipe. Dark chocolate + coconut is truly a match made in heaven. A heavenly combination that is then baked into soft, chewy, rich, brownie-like cookies. Are you sold yet? Ready to bake? Good.
….on a completely unrelated note, someone super cute climbed into my soft box to have her portraits taken. Either that or to scarf down a few stray cookie crumbs. You know, considering that this little dog is the most food-obsessed being I have yet to encounter in my 18.75 years of life, I’m taking a wild guess that it was the latter!
Dark Chocolate Coconut Flour Cookies
Makes about 18 cookies
1/4 cup (1/2 stick) butter, softened (I used Earth Balance vegan margarine sticks)
3/4 cup coconut sugar (or granulated sugar)
2 medium eggs
1/2 tsp vanilla extract
1/3 cup cocoa powder (I used Hershey’s Special Dark)
1/4 cup coconut flour
1/2 cup chocolate chips (optional)
1 Tbs unsweetened shredded coconut
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla and mix until smooth.
In a smaller bowl, whisk together the cocoa and coconut flour. Stir the dry ingredients into the butter/sugar mixture just until combined. Stir in chocolate chips if desired. The batter will be quite thin. Let the batter sit for 5 minutes so that the coconut flour can absorb the liquid and thicken.
Drop the dough (which will be sticky) by rounded teaspoonfuls on the lined cookie sheets, leaving 2 inches between each cookie. Sprinkle each ball with shredded coconut and bake for 13-15 minutes or until cookies are just set. Let the cookies cool for 5 minutes on the sheets before transferring to a wire cooling rack.
(Recipe adapted from Whole Foods)