If you've worked with coconut flour before, you'll know that it is different from any other flour you have baked with. With a little bit of precision and a whole lot of love, you can make these fragrant and fluffy chocolate chip cookies too!
Grab your digital weighing scale because we need the accuracy when it comes to working with coconut flour!
What you'll need:
- 48g Medella Organic Coconut Flour
- 54g Medella Coconut Cooking Oil
- 70g pure maple syrup
- 4g vanilla extract
- 1g baking soda
- 2g salt
- 2 whole eggs
- a handful of dark chocolate chips
What you'll need to do:
- Preheat the oven to 180ºC. Line a baking tray with parchment paper or a baking sheet.
- In a medium bowl on top of a digital scale, measure out all the ingredients and whisk together until the flour absorbs the moisture. You'll start out with a runny batter but keep going with the mixing to form a moist dough consistency.
- With a tablespoon, grab a heap or dough and drop them on to the parchment sheet and flatten them out with your hands. The cookies will keep their shape as is, so whatever size you've flattened it out to, that is the size it will stay.
- Bake at 180ºC for 12-15 minutes until the edges are golden brown, allow to cool on the pan before serving up. Cold milk is our beverage of choice.
