I love chocolate chip cookies! They are the ultimate comfort food and are perfect with a hot cup of tea… I mentioned last week that I would post some recipes that use coconut flour so tonight I got out the baking bowls and set to work.
One of the joys of baking cookies is the delightful aroma that quickly spreads through the whole house. This recipe is particularly easy as it uses oil instead of butter which means no tiresome creaming of butter and sugar.
- 1/2 cup macadamia oil
- 4 eggs
- 1/2 cup almond milk
- 1/2 tsp vanilla extract/essence
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 1 cup coconut flour
- a pinch of salt
- 3/4 cup dark chocolate, chopped
- Preheat oven to 180°C.
- Line two cookie trays with baking paper and set aside.
- In a bowl whisk together the macadamia oil, eggs, almond milk and vanilla extract.
- In another bowl sieve the caster sugar, coconut flour and salt. Stir in the brown sugar to combine.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Stir in the chocolate chips.
- Roll into small balls and place on lined trays. Use a fork to flatten slightly.
- Bake for 15-20 minutes or until lightly golden.
Number of servings: approximately 18 large cookies
Recipe adapted from chocolate and carrots