Let me tell you a little story about coconut flour.
IT HAS BEEN DRIVING ME NUTS!
I am obsessed with incorporating coconut flour into my diet. Here’s why you should be too:
1. It is gluten-free so if you have gluten sensitivity (like me) or you are intolerant, this is a great flour to use.
2. It is high in protein which is essential in cell growth and rejuvenation.
3. It is high in fibre. Most of us are not getting enough fibre in our diets. Fibre helps in making you feel fuller faster and keeps you feeling fuller for longer so you don’t overeat.
4. It is high in manganese. No, this is not a language. Manganese helps your body to absorb minerals and it helps to promote a healthy immune system, a healthy thyroid, and it stabilizes blood sugars (so you don’t have insulin spikes making you crash).
5. It is high in lauric acid which is also important for your immune system and thyroid health but it gives you healthy skin as well.
Here is the but… It is hard to bake with because it requires so much liquid! The first couple of times I made this recipe, it flopped. I didn’t realize coconut flour absorbed a lot of liquid, and I mean A LOT! I looked up different recipes online and believe me, most don’t work well. So, lucky for you, I did the ground work and here is the best recipe I found for Coconut Flour Chocolate Chip Cookies from detoxinista.com (an amazing site that I highly recommend!). The only problem I found, and I made this recipe 4 times, is that each time the batter was too runny when using only 1/3 c. of coconut flour which is why I recommend using about 2-3 tbsp. more as you see below. Also, the recipe does not yield many cookies. I made mine miniature in size and it yielded 10 1-inch wide cookies. Since this is a 1 bowl recipe, it is very easy to whip up more batches. Even better is that the recipe can be made for Passover using Kosher for Passover ingredients.
1/3 c. coconut flour + 2-3 tbsp. more
1/4 c. coconut oil, melted
1/4 c. pure maple syrup (I used agave nectar instead)
1 tsp. vanilla extract
1/4 tsp. salt
2 whole eggs
1/3 c. dark chocolate chips
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Throw all the ingredients except the chocolate chips in a bowl and continue to mix until the batter thickens up (because the coconut flour will absorb the liquid). Stir in the chocolate chips. Shape cookies and place on baking sheet and bake for 12 minutes or until golden brown.