Monday, January 14, 2019

Coconut Chocolate Chip Cookies


I was in the middle of making my favorite paleo chocolate chip cookies from Bakerita when I realized we didn't have coconut sugar. Crab apples! Rather than admit defeat, I decided it was time to compromise my principles and make some substitutes.


The closest match to coconut sugar substitute was light brown sugar so I decided to leverage some extra turbinado sugar in the pantry. Turbinado sugar is less processed than granulated sugar and therefore retains more of an earthy flavor. The difference between turbinado and brown sugars is that molasses is not added. Instead, turbinado sugar retains a delicate caramel flavor due to its light processing.

On a whim, I threw in some toasted coconut flakes to try and compensate for the lack of coconut sugar.


The end result was an incredibly moist and tender cookie that's not overly sweet thanks to the extra moisture provided by the turbinado sugar. They are light and delightful! I found the coconut flavor subtle but my husband, who isn't a coconut fan, said it was definitely present.

Coconut  Flour Chocolate Chip Cookies
slightly modified from Bakerita 
makes 6-7 large cookies

1/4 cup virgin coconut oil solid and slightly softened
1/3 cup tahini
1/3 cup + 3 tablespoons turbinado sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (43g) coconut flour
1/3- 2/3 cup (2- 4 oz.) chopped dark chocolate (I tend to put less)
1/3 cup toasted, unsweetened coconut flakes (optional)

Preheat the oven to 350ยบF and line a cookie sheet with parchment paper.

In a bowl or stand mixer, beat together the coconut oil, tahini, and sugar until smooth. Add the eggs and vanilla and mix until smooth.

Add the baking soda, salt, and coconut flour to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate and coconut flakes.

Form cookies and place 2” apart on the prepared baking sheet.

Bake for 10-12 minutes or just beginning to turn golden brown around the edges.

Let cool for completely on the cookie sheet and then move to a cooling rack to cool completely.