Kim is fond of saying “I don’t like chocolate.” Well then, it’s certainly a curiosity why she couldn’t stop eating these cookies.
Baking (and eating) these cookies on a rainy day, locked inside your house is a sure way to elevate the feng shui of your day – which is exactly the circumstances I created them under.
Full of rich cocoa powder, chocolate chips, coconut oil, and coconut meal, these cookies just melt in your mouth. The coconut meal – along with the copious amounts of brown sugar and butter – provide a crumbly, yet tender consistency, that’s reminiscent of Italian wedding cookies, if you’ve ever had those.
While a good bit messier while warm, these cookies are DELICIOUS when they’re fresh out of the oven (especially alongside a glass of almond milk).
Double Chocolate Coconut Cookies
Crumbly, melt in your mouth confections suitable for anyone indoor night featuring you and a movie.
- 3/4 c (168 g) coconut oil
- 3/4 c (144 g) light brown sugar
- 2 flax eggs (2 tbsp flax meal mixed with 5 tbsp water)
- 1/2 tsp vanilla extract
- 3/4 c + 2 tbsp sorghum flour*
- 1/3 c coconut meal (dried, shredded coconut blitzed in a food processor)
- 1/4 c + 2 tbsp potato starch
- 1/4 c cocoa powder
- 2 tsp baking powder
- 1/3 cup chocolate chips
- pinch of sea salt
- In a medium bowl, whisk together sorghum flour, potato starch, coconut meal, cocoa powder, baking powder, and sea salt. Set aside.
- Cream together coconut oil and brown sugar with an electric or stand-up mixer for 1-2 minutes
- Scrape down the sides of the bowl, add flax eggs & vanilla extract, and cream together.
- Add in dry ingredients and beat until throughly combined, about 1 minute. Add-in chocolate chips and stir in.
- Place a sheet of plastic wrap onto the surface of the cookie dough and place in fridge for 10-15 minutes.
- Lightly grease or line two cookie sheets with parchment paper & pre-heat oven to 350 F.
- Remove dough from fridge and scoop out 2 tbsp sized cookies onto prepped baking sheets, ensuring a couple inches of space between each cookie.
- Place in oven and bake for 12-15 minutes or until the edges of the cookie begin to firm up.*
- Place entire baking sheets onto cooling racks to let the cookies cool.
- Enjoy while warm (with a big ‘ole glass of almond milk) or cool completely and store in an air tight container for up to three days.
*In place of sorghum flour, you can use oat flour, quinoa flour, or millet flour, however, I cannot guarantee the results.
*Even if the middle of the cookies still seem to be too soft, remove the cookies to cool. If the inside firms completely while still in the oven, the cookies will be overdone once cooled.
P.S. Much love friend! I appreciate you taking the time to read our blog (aka our love child). We are ecstatic to have a semi-permanent kitchen in which we’ll be designing more tasty confections to share with you. Blessings.