I owed a friend of mine a batch of cookies (LONG overdue since this was a thank you batch of cookies for helping move all my stuff into my apartment…in October!)
Whipping up a batch of cookies is fairly easy for me. Then he had the nerve to go Paleo on me! So I looked around and tried to figure out how to make some Paleo (and of course still vegan) cookies.
It seemed like switching flours was most of the battle. Coconut and almond flours are rampant in these recipes! Well that’s fun for a change. I’m a little too attached to my whole wheat pastry flour, and have been meaning to branch out to these spelt, quinoa, chickpea, coconut, almond flours.
The flour-testing has begun.
Coconut flour first. Ingredients? Organic coconut.
Yes, please.
Of course it wasn’t until after battling with suspiciously dry batter that I read the back of the coconut flour package warning me that this flour requires you to add more liquid to your recipes. Ha! That’s fine, the flavor of all that coconut is delicious. But it sure confused me!
yields 16 cookies
1 1/2 C coconut flour
2 t baking powder
1 t baking soda
2 egg replacers
1/2 C coconut oil, softened
1/2 C maple syrup
1/4 C raw almonds, chopped
1/4 C semi-sweet or dark chocolate chips
1/2 C almond milk
Since I kept adding liquid, I used about twice as much coconut oil and maple syrup as planned – not as healthy as I was hoping, but these taste like shortbread. And they’re so much healthier than shortbread, I’ve decided just to look at them that way 🙂
If you feel like experimenting and want to cut down on the fat and sugar, I recommend halving those, using 1 cup of another flour and only 1/2 cup of coconut flour. I’ll update if I test that (and let me know if you do it!)
Preheat oven to 375 degrees.
Sift together first three ingredients in a large bowl and set aside. In a separate bowl, combine egg replacer, oil, almond milk, and maple syrup. Then pour wet ingredients into the dry ingredients and mix well. Fold in almonds and chocolate chips.
Roll dough into balls, flatten on a baking sheet, and bake for about 10 minutes, until the edges are starting to turn brown.
Coconut-y cookies with TJ’s Strawberry Coconut Milk Ice Cream? Okay. (PS that ice cream is ridiculously good!)
Nutrition facts per cookie: Calories: 168; Calories from Fat: 99; Total Fat: 11.0g; Saturated Fat: 8.2g; Sodium: 105mg; Total Carbohydrates: 14.9g; Dietary Fiber: 4.1g; Sugars: 7.9g; Protein: 2.1g
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