chocolate chip cookies, coconut, coconut flour, coconut flour cookies, healthy cookies, low carb chocolate chip cookies, no butter cookies
I don’t do desserts often as I have to be careful with sugar but these are delectable and low on carbs without the white flour! In this recipe, I used coconut flower with the main binder being the eggs and Nutiva red palm organic shortening. I love the Nutiva brand; if you have not tried it you really must if not for the sheer health factor for the taste and versatility of their products. This shortening is ideal for pie crusts, biscuits and cookies. You can use whatever dark chocolate you wish. I try to use something at least in area of 60% Cocao or higher, the espresso gives this soft cake like cookie a richness I love without all the guilt. My whole family loved these and I hope you do too.
Makes 60 small cookies. Perfect for popping!
- 2 cups coconut flour
- 2 TBS of Espresso instant coffee granules
- 1 cup macadamia nuts
- 16oz bag dark chocolate chips or broken pieces
- 1 and 1/3 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 large eggs (Yes really 12)
- 1 and 1/3 cup Nutiva red palm organic shortening melted soft or you can use butter, same amount.
- 1 TBS vanilla extract
Let’s make some cookies! First preheat oven to 350ºF and spray your cookie sheets with coconut oil spray or whatever you have. In a large bowl, add baking soda, salt, coconut flour, espresso powder and brown sugar. Whisk together, incorporating all the dry ingredients together.
Next add in the eggs, Nutiva shortening, vanilla, macadamia nuts and chocolate. Mix well until you have a nice cookie dough. This wont be as thick as traditional cookie dough but it’s pretty close.
We rolled the dough into balls and placed on the greased cookie sheets. In rows of 4×3. They won’t really spread so they come out nice and keep almost the same shape. You can flatten them if you wish but I happen to like the round shape.
Place into your preheated oven and bake for about 15 minutes. The tops will turn a golden brown but the middle will keep a cake like consistency. They are so yummy with the melty chocolate inside and the crunch of the macadamia nuts!
Now in my house, these will be gone in no time but they should last about 3-5 days depending on your storage. I leave mine in a sealed container on the counter. They get a little softer as the days go on.
I made chia and protein powder chocolate pudding today! Check out my creation, Emily Pudding, when you can please! https://thatssojacob.wordpress.com/2016/01/25/emily-pudding/