Ingredients
¼ cup (60 ml) sifted TIANA coconut flour
¼ cup (60 ml) butter or TIANA virgin coconut oil
1/3 cup (80 ml) cocoa powder
3 eggs
1/3 cup (80 ml) sugar
¼ teaspoon (1,25 ml) salt
¼ teaspoon (1,25 ml) vanilla
Method
In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, sugar, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 175 Degree C (350F) for 14 minutes. Makes about 16 cookies.
