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CoCo for Cookies!

Posted October 21, 2010 Bookmark and Share
CoCo for Cookies!

 

Emma and Reed LOVE chocolate chip cookies (who doesn’t!?), and with the colder weather rolling in, there’s nothing better than the smell of fresh cookies wafting through the house.  But as I was looking through recipes, I was reminded of my promise to incorporate all of those cool flours I got the other week, and at first felt a bit defeated. Chickpea flour in cookies? No thank you. But coconut flour? Count me in! The combination of coconut and chocolate is divine, and I was ready to get baking. I found this recipe on the Bob’s Red Mill website. Made with whole wheat flour, agave nectar and a hint of coconut flour, these ‘cleaned up cookies’ will have even your littlest of fans running to the kitchen….

If you’ve never worked with coconut flour, it’s easy to incorporate into savory and sweet dishes. You can replace about 20% of your flour with coconut flour. Just make sure you add in additional liquids (coconut flour is very fibrous, 5 grams per serving!). Additionally, coconut flour has these healthy benefits:

·      Gluten-free and hypoallergenic
·      As much protein as whole wheat flour
·      Highest percentage of fiber than any other flour, keeping you full and satisfied 
Ingredients:
    * 2 cups Whole Wheat Pastry Flour
    * 1/4 cup Organic Coconut Flour
    * 1 tsp Baking Soda
    * 1 cup Agave Nectar
    * 1 cup Butter or Margarine
    * 1 tsp Vanilla 
    * 2 Eggs
    * 10 oz Chocolate Chips 
Directions
Preheat oven to 375°F.
In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine agave nectar (or similar sweetener), butter or margarine, vanilla and eggs. Beat until you reach a smooth consistency.  Stir the wet ingredients into the dry. Add chocolate chips (you can even add some coconut flakes for an extra kick-yum!). Mix well.
Spoon by the tablespoon onto a cookie sheet. Bake for 9 - 10 minutes, or until done.  Makes about 3 dozen cookies.


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