I love the holidays and I seriously LOVE holiday baking! This year I was struggling with this question – to bake, or not to bake? I realized that there are a lot of ingredients in the items I used to bake that I don’t think are very good for my family (especially my little nephews) and I wasn’t sure how to keep my baking tradition going and still uphold my values around health. This cookie recipe is my answer – very low on the Glycemic Index and grain free; I feel good about giving these to my whole family.
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup raw agave syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 whole eggs (vegan option: 2 flax eggs)
1/4 cup dark chocolate chips (I used Krisda stevia chocolate chips)
optional: 1/8 cup raw pumpkin seeds & 1/8 shredded coconut (unsweetened)
1) Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper (these cookies can stick easily so this is important)
2) Whisk together the coconut oil, agave syrup, vanilla, salt and eggs then stir in the coconut flour until a uniform batter is formed. The batter will thicken as the coconut flour starts to absorb the moisture so don’t worry if it looks a bit runny at first. Stir in the chocolate chips and whatever else you want to add (pumpkin seeds, shredded coconut, cranberries etc)
3) Make balls of dough about the size of a ping pong ball, then flatten them on to your cookie sheet (these cookies won’t spread out like wheat flour cookies so you can shape them however you like – think, thin, heart shaped, squares, whatever 🙂 ). This will make about 12 cookies.
4) Bake for 10-14 minutes (depending on your thickness), until the edges are nicely browned. If you’ve made a double batch of the dough and want to move on to baking the next round, slide the parchment (cookies still on it) on to a wire rack to cool while you start forming your ping pong balls of dough.
Let me know what you think of these 😀