Chocolat and coconut cookies
You will definitively melt for these cookies all coconut!
For lovers of coconut, here is the latest palaeo delicacies (gluten-free, no dairy products): all-coconut cookies, slightly crispy outside and very soft inside. Chocolate nuggets add an even more greedy touch! The texture is just perfect and its exquisite taste.
This recipe uses two products derived from coconut:
- coconut sugar, with its subtle naturally caramelized taste, is perfect for pastry (or sweetening your yogurt, ...).
- coconut flour from the extraction of the flesh of the coconut. It is defatted, dried, and then finely ground. The coconut taste is present but not very strong.
Note: if you consume cookies the next day, they will not crisp on the outside, and still be very soft.
Ingredients (12 cookies)
- 90 gr (3/4 cup) of coconut flour
- 85 gr (1/4 cup) of coconut oil
- 80 gr (1/3 cup) of coconut sugar
- 125 gr (1/2 cup) of almond butter
- 2 whole eggs
- 110 gr (1/2 cup) of chocolate chips
- 1 teaspoon of vanilla
- 1 teaspoon of baking soda
Preparation
- Preheat oven to 180 ° C (350 ° F).
- In the bowl of your robot, mix well the coconut oil, the almond butter, the coconut sugar. Then add the eggs and vanilla, and mix again.
- Add the coconut flour and baking soda, and mix gently. Then add the chocolate chips and stir with a spatula to integrate them into the dough.
- With a cookie spoon (or ice cream scoop), make small balls of dough and flatten them lightly on a cookie sheet covered with parchment paper.
- Cook the cookies for 12 minutes at 180 ° C (350 ° F).
Information
Coconut flour is gluten free, cholesterol free, its glycemic index is very low (GI = 35), it is low in fast sugars (14% versus 70% for conventional flours). It is therefore a flour that is suitable for people with diabetes. It is also very rich in fiber, in many trace elements (Selenium, magnesium) and several vitamins (C, B3, B9). It also contains iron in small amounts. This flour can be found in organic stores.
Coconut sugar is a sugar produced from the coconut palm. It is an unrefined sugar, obtained by crystallization of the sap of these flowers. This method preserves all minerals, antioxidants and vitamins. Its very low glycemic index (GI = 25) represents an alternative to sugar for diabetics. It contains many vitamins of group B, zinc and iron.
