Hey, it's been a while (again). I'm back in California for the next few weeks while I prepare for Costa Rica ~pura vida~. I want to send a huge thank you to everyone who has shown a tremendous amount of support for my travels. I am beyond grateful for the donations I have received via indiegogo and the encouragements provided by my friends and family. You are all so wonderful (and don't worry, i'll return with a suitcase of coffee beans to share like candy on Halloween).
Between a pile of pre-departure assignments, a giant checklist, and a growing shopping list, I managed to settle myself into the kitchen of my future in-laws for the evening. It's a good thing I did, because my mind is surrounded by travel anxiety. I feel better now, but believe me when I say that I will be hitting the books the moment this post is published on the inter-web.
In the spirit of tropical Costa Rica, I present you with coconut....flour cookies. Enjoy!
Coconut Flour Salty Chocolate Chip Cookies (Gluten-Free)
Yield: 1 dozen cookies
Adapted from:paleohacks
Ingredients:
- 2/3 cup coconut flour
- 4 eggs
- 1/2 cup softened coconut oil (not melted)
- 1/4 cup raw turbinado sugar
- 1/2 cup cane sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 2/3 cup chocolate chips
- sea salt for topping
Method:
- Preheat oven to 350 degrees F. and line a sheet pan with parchment paper.
- In a medium bowl, combine coconut flour, eggs, coconut oil, turbaned sugar, cane sugar, vanilla, and sea salt. Stir in chocolate chips.
- Spoon large mounds of dough on to the cookie sheet and flatten with the palm of your hand.
- Sprinkle sea salt over the top of each cookie and bake in preheated oven for 10-15 minutes or until the edges are golden.
- Transfer cookies to a wire rack to cool for 10 minutes before serving. Store in a sealed container for up to 5 days.
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