Coconut Chocolate Chip Cookies (Dairy Free, Soy Free, Nut Free, Gluten Free)
Please don’t get turned off by all the “free” things in the title! It’s actually pretty good despite not having most of the traditional ingredients for cookies! I found this recipe on George’s Civilized Caveman Cooking website – please go there for the full list of ingredients.
It’s also a very simple recipe. In a large bowl, combine the eggs with some vanilla extract and pinch of sea salt. I of course was very generous with my own homemade vanilla extract (see here).
Then you place the coconut oil with your sweetener of choice into the microwave to melt (around 30 seconds on high). I used a mixture of 1/2 blackstrap molasses (which is less sweet than honey and contains a lot of minerals) and 1/2 honey. The molasses also give the cookies a darker color, which I like. Here’s the coconut oil and molasses and honey before melting in the microwave.
After microwaving, the honey dissolves into the melted coconut oil, but the molasses will sink to the bottom, so don’t worry if it looks a bit weird like this:
Add all this with the coconut flour to the bowl and mix well (I used an electric mixed).
Then add in the unsweetened coconut flakes and the Enjoy Life Semisweet Chocolate Chips (no dairy, no soy, no nuts). I’ve been loving these chocolate chips! It’s a bit sweeter than my normal chocolate, but it’s nice that they have no soy in them (other chocolate brands with no soy include Lindt’s 85% and Ghirardelli’s 86%). You can also find them in some Whole Foods stores.
After mixing in (with a fork or spoon) the coconut flakes and the chocolate chips, you’re ready to shape them into cookies and get baking (oh and preheat the oven to 375F)! As George explains, there’s no need to keep large spaces between your cookies on the parchment paper because these cookies don’t expand. I managed to get 14 cookies out of the batter.
And here they are not expanding while cooking in the oven!
Keep an eye on these as they can burn fast. They were ready for me after 12 minutes.
And here’s me watching the cookies as they cook (you can see me as a faint reflection in the glass oven door).
If you want the entire (original) recipe, then head over to George’s website, Civilized Caveman Cooking. The only adjustment I made was to use 1/4 cup molasses and 1/4 cup honey instead of the 1/2 cup honey, and also to reduce the cooking time slightly (although this will vary depending on your oven and also how big your cookies are). I believe the original recipe came from Bill and Haley at The Food Lovers Kitchen, which is a beautiful and inspiring website.