Wednesday, November 19, 2014
am so grateful that I can now share it with all of you (I guarantee you will be hooked instantly just like I was.) On a side note, making coconut butter from scratch may seem intimidating, but I promise it is actually easier than you may think, and this extra step is well worth your while!!! Happy baking!
2 cups of GF Oat Flour
1 teaspoon salt
1 teaspoon of baking soda
3/4 cup brown sugar
1/2 cup white sugar
1 cup of coconut butter (see recipe below)
1 teaspoon vanilla
11/2 cups Gluten Free Chocolate Chips
1 cup chopped walnuts or pecans (optional)
Coconut Butter Recipe:
Place 1 bag ( 8 oz. Brand is "Let's do Organic") of coconut flakes into food processor. Let the flakes process for 5-7 minutes or until flakes turn into a butter-like consistency. Scrape the edges down during this process. This will make a little less than 1 cup of coconut butter. Add 1 tablespoon melted coconut oil to a add a but of wetness to batter.
Preheat oven to 375 degrees. Mix all dry ingredients in a small bowl. In a separate bowl, beat brown and white sugar with the coconut butter and vanilla. Add eggs one at a time. After all wet ingredients are mixed together, slowly begin folding in dry ingredients. Once all ingredients are combined, add chocolate chips and nuts. Because these last two ingredients are optional, add as much as you like. Scoop the cookie on to a lined (parchment paper) cookie sheet and bake for 10-12 minutes.
Cool and Serve!