Double Chocolate Chip Coconut Flour Cookies, Paleo

I ran out of almond flour while I was at college living out of a dorm room with only a few weeks left until graduation. I wanted to make cookies for a class presentation, so instead of going out to buy ingredients that I would have to add to my luggage for the the return trip home, I decided to search for a coconut flour based recipe instead and ended up adapting Carol Lovett's coconut flour cookie recipe from her blog Ditch the Wheat. They were a huge hit! Soft, chocolatey and satisfying, most people compared them to brownie bites. I only meant to use them as an emergency measure, but they have become a favorite already :)

Double Chocolate Chip Coconut Flour Cookies

Yield: Makes 30cookies

Ingredients

1/3 cup palm shortening
2/3 cup coconut palm sugar
2 large eggs
1 tsp vanilla extract
3 tbsp coconut flour
¼ cup unsweetened cocoa powder
¼ tsp baking soda
1/8 tsp salt
½ cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.
2. Using a mixing machine, mix together coconut oil and coconut palm sugar. *You can cream it together and it will result in a lighter more cake like texture.
3. Slowly add one egg at a time to the mixture.
4. Add vanilla, coconut flour cocoa powder and mix until incorporated.
5. Add baking soda and salt and mix until incorporated.
6. Lastly stir in chocolate chips.
7. Line a baking sheet with parchment paper. Drop the cookies by tablespoonfuls onto the cookie sheet with at least 2 inches apart. *These cookies spread out very thin and almost double in size.
8. Bake for 10 minutes.
9. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

Notes

To get a crispy cookie you must either - freeze the cookie after it has cooled and keep it frozen or When you are placing the batter on the trays use only a tiny bit to make a mini cookie. Bake at the same temperature and for 12 minutes.

Source

Adapted from Carol Lovett's blog, Ditch the Wheat