“Don’t tell me the problem. Tell me the solution”. One of my old bosses used to love saying this. At the time I thought it was a little annoying but I have to say, he’s got a point. Sometimes you need to stop focusing on the problem, and start thinking of the solution. And today, I’ve found a solution to my old, old problem – how to turn coconut flour into something tasty, and vegan. The answer couldn’t more obvious. Vegan coconut flour choc chip cookies. I hope you believe in magic, or science, or soft crumbly cookies.
These vegan coconut flour choc chip cookies are soft, slightly chewy, and absolutely addictive. I won’t go as far as saying that these are healthy cookies, but they certainly healthier than your usual choc chip cookies, and tastes just as good if not better. If you’ve used coconut flour before, you’d know how tricky it can be. Most recipes would call for loads of eggs when using coconut flour because of the nature of coconut flour. It’s full of fibre, dense and absorbs a lot of liquid (which can make the resulting bake goods dry). But these vegan coconut flour choc chip cookies contain no egg, soft and chewy, and every bit delicious. I hope you give them a go.
Vegan Coconut Flour Choc Chip Cookies
A super delicious way to use coconut flour. These cookies are soft, just like those Subway cookies, but so much better for you.
- 1/4 cup coconut oil (melted)
- 1 tablespoon tahini (*optional – see notes)
- 2 tablespoon almond butter (or your favourite nut butter)
- 1/3 cup coconut sugar
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 80 g dark chocolate (chopped into fine chunks)
Preheat your oven to 180 C. Line a baking sheet with a baking paper. Make flax egg by whisking the ground flaxseed with water using a small whisk or a fork until thick frothy. Set aside for 5 minutes to thicken.
In a blender, add melted coconut oil, nut butter, vanilla extract, and coconut sugar. Blend until well combined. Add the flax egg and blend again.
In a separate bowl, mix coconut flour, baking soda, and sea salt. Stir in the coconut oil mixture. Stir in the chopped chocolate.
Take one tablespoon of cookie dough. Roll into a ball. Flatten the ball to create a disc (about 1/2 cm thickness). Place onto the baking sheet.
Bake the cookies until they are just set, for about 10 minutes. Careful not to overbake them.
Allow the cookies cool on a baking sheet, and then move onto a wire rack to let them cool completely. Serve with a glass of your favourite dairy milk. Also great to make cookie sandwich!
* if you don’t want to use tahini, you can replace it with another tbsp of almond butter