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This was the first time I used coconut flour to make cookies! I was really just blown away by the texture of these cookie. They had that delicately crumbly yet soft sandy texture that I love so much in a good shortbread cookie. Maple syrup paired with vanilla extract and paleo-approved dark chocolate chips sweeten this tasty treat up for you. You’ll be surprised how rich these cookies are, so a smaller yield of 8 cookies will be surprisingly just right.
Ingredients:
- 1/3 cup coconut flour
- 4 tablespoons grass-fed butter (room temp)
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 2 tablespoons dark chocolate chips (e.g., Enjoy Life Dark Chocolate Morsels)
Yield: 8 cookies
Directions:
- Preheat oven to 350 degrees F.
- Mix butter and coconut butter really well.
- Add in maple syrup and vanilla extract and mix until you have a smooth dough.
- Divide dough into 8 balls and place them on a baking sheet. Flatten balls of dough with the back of a fork.
- Bake for 6-8 minutes. While cookies are baking, melt the dark chocolate and place it in a ziploc bag. Clip the corner of the ziploc bag so you can squeeze the melted chocolate onto the cookies once they are done baking. Allowed chocolate to cool and harden.
Recipe courtesy of PaleoHacks.
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