Many Paleo recipes call for nuts in baking, and since I am doing a nut-free Paleo right now to aid the healing of my gut, I came up with this variation.
Chocolate Coconut Cookies
adapted from This Chick Cooks
- 1/4 cup melted coconut oil
- 1/4 cup pureed pumpkin
- 1 tbsp organic molasses
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup plus 1 tbsp coconut flour
- 1/4 cup shredded coconut
- 1/4 tsp pumpkin pie seasoning (optional)
- 1/2 tsp baking soda
- couple dashes of sea salt
- as many allergy-free chocolate chips as you’d like!
Makes 8 large cookies.
You can also make these regular chocolate chip cookies by leaving out the pumpkin and spices.
You may notice that this recipe is missing sugar. I try to limit our sugar to natural sources, like fruit, and do not add a lot of sweetener to my baking. The molasses has 10 g of sugar per tablespoon, and this, along with the chocolate chips is a sweet treat for this family. If this makes you shudder, feel free to add sugar, honey, etc. to your liking.
Whisk together eggs, coconut oil (melted, but not HOT or it will cook the eggs), molasses, and vanilla. Add baking soda, salt, coconut, and coconut flour and mix until well incorporated. Pour in chocolate chips and stir.
Scoop onto silpat or parchment paper and form into cookies. Coconut flour does not contain gluten, so it will not spread like regular flour. Bake at 375 for 8 minutes. Check to make sure they do not burn on the bottom! You may need less temp or less time, so watch closely!
My son, after taking a bite, said, “I love you, mom…” and continued chomping away. Who says kids need to get excited over treats with no added sugar?
Shared with: Gluten-Free Friday.