Coconut Flour Chocolate Chip Cookies
Makes approximately: 12 cookies.
Total time: 25 minutes.
Looking for soft and chewy cookies? Look no further! These tasty baked biccys provide the perfect cookie dough base to get creative with tasty mix-ins. They make great school snacks to prepare in bulk or enjoy all to yourself. These biscuits contain simple nutrient dense ingredients and super nourishing for little ones and adults alike.
Ingredients:
- ½ cup unsweetened applesauce
- ½ cup unsweetened seed butter (like sunflower or pumpkin seed butter)
- 1 large egg
- ½ tsp natural vanilla paste
- 3 Tbsp coconut flour, sifted
- 3 Tbsp ground flaxseeds or linseeds
- ½ tsp baking soda
- 1 tsp cinnamon (optional for a pop of flavour!)
- Pinch of salt
- ¼ cup dark chocolate chips or cacao nibs
Other optional mix-ins, reduce the measurements of each if adding more than one:
- 1/4 cup organic dried fruit, 1/4 cup of raw, unsalted chopped nuts (if nut tolerant), or ¼ cup preservative free desiccated coconut.
Methods:
- Preheat the oven to 180 degrees C (350 degrees F).
- Line a rimmed baking tray with baking paper.
- In a large mixing bowl, combine applesauce, seed butter, egg and vanilla. Whisk together until smooth
using a hand whisk or mixer. - Add in the sifted coconut flour, ground flaxseeds (or linseeds), cinnamon, baking soda and salt. Combine together well using a wooden spoon, mixer or your hands, until all is blended to form a cookie dough.
- Fold the chocolate chips or cacao nibs into the batter (here is where you can add in any additional mix-ins). Let the batter sit for 5 minutes to thicken.
- Scoop the batter onto the lined baking tray, forming cookie dough balls with each being about 2 tablespoons in size. Make sure to leave space in-between each ball on the tray.
- Place the cookies in the oven and bake them for 10-11 minutes.
- Remove them from the oven, allow them to cool and harden before diving into them!