Coconut Chocolate Chip Cookies
1 C butter softened
1 C brown sugar
1 tbsp vanilla
Mix in dry ingredients:
1 C Pamela’s baking mix
¼ C coconut flour
1 tsp baking powder
½ C hazelnut flour (OR ½ C more coconut flour)
Stir in the following:
1 ½ C Bob’s GF Rolled Oats, not quick
¼ C Each; chopped pecans, macadamia nuts, and or hazelnuts
1 ½ C dark chocolate chips
1 C coconut flakes
Cream together butter and sugar
Add eggs and vanilla
Next add all the dry ingredients and mix thoroughly
Roll into little balls and flatten with a fork or palm of your hand
Place on parchment lined cookie sheet. They won’t spread so you can get 16 cookies on a big sheet! Bake 350 for 12 minutes. Makes 4 dozen 2” cookies
Watch our recipe video HERE!
How to Gift Package the Cookies
What you need:
Dry cookie ingredients
1 32oz. mason jar
1 3×5″ index card
This string or ribbon
Layer all the dry ingredients as follows:
Mix together flours and sugar and place on the bottom
Add all the nuts, then coconut flakes
Finish with chocolate chips on top and close the lid.
Fold a 3”x5” index card in half like a card. Decorate the front as you wish. On the inside write the remaining ingredients and directions. Punch a hole in the top corner where it is folded, and using string or ribbon through the hole, tie the recipe card around the lid of the jar!
~“Egg” replacer: 2 tbsp ground flax to 6 tbsp water; and 1 tbsp coconut oil when mixing in with vanilla
~ Use ½ the amount of nuts and coconut flakes. We found that the cookies have a more difficult time binding with too many added nuts, coconut fakes and chocolate chips… and no one wants to sacrifice the amount of chocolate chips!
~ For best results, let the cookie dough sit for 15-30min to really let the “egg” replacer bind all the ingredients.