The day has finally come: we have successfully used coconut flour in a recipe and man, are we proud. And not in just any recipe…our brand new Coconut Flour Chocolate Chip Cookies!
These cookies are chewy, chocolately, perfectly sweet and honestly just plain ol’ delicious. My family scarfed them down in one sitting so I am certain the same will happen when you make them, too! We are amidst the chaos of moving and I am trying to use up all of the ingredients I can before we move.
First off, coconut flour cannot be substituted for wheat flour or other grains at a 1:1 ratio. DO NOT even try! It will be a disaster.
Coconut flour is extremelyabsorbent–substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.
Coconut flour is dense and can be dry–so you need to be sure to add ingredients that will compensate for the lack of moisture when using it in a recipe.
It took a bit of trial and error (and frustration) to finalize this recipe, but we got it down. This is our new go-to recipe for coconut flour, but we are definitely going to hop into the kitchen to experiment more so that we can help those of you with a surplus out, too! Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
In a small cup or bowl, whisk together the flaxseed meal and water and set it aside for 15 minutes to thicken.
In a medium bowl, mix together the almond butter, vinegar, and vanilla extract until smooth. Add in the flax “egg” and mix together until combined. Set aside.
In another medium bowl, whisk together the remaining ingredients except for the chocolate chips until uniform. Slowly pour in the wet mixture and thoroughly mix together, being sure there are no clumps leftover. Gently fold in the chocolate chips.
With a tablespoon-sized cookie scoop, scoop the dough into balls. Gently press the balls flat and place them on the baking sheet. The cookies don’t spread out so feel free to place them around 1/2″ apart.
Bake for 7 minutes or until lightly golden brown and cool completely before serving.
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