These were really fun to experiment with! If you know me, Alia, you know that I have a hard time when it comes to baking... I don't measure correctly at all. When I cook, I do it the Italian way.. a little bit here and lot of spices there.. there isn't an exact amount.
Baking on the other hand there is EXACT amounts... And you have to measure the flour correctly with a knife. "No packing it down" (my mom says )
Baking on the other hand there is EXACT amounts... And you have to measure the flour correctly with a knife. "No packing it down" (my mom says )
Come to find out though that baking with Gluten Free flour is amazingly easy! There isn't much flour in this recipe at all. When I first put in the flour the consistency of the wet materials and the dry was still pretty much liquefy. But the directions are correct... let it stand for a couple of minutes and it will thicken up.
They were amazing! My neighbors son who is gluten intolerant loved them!
-Alia
Chocolate Cookies
Makes about 16 cookies.
Preheat the oven to 350F (175C)
Ingredients
¼ cup (60 ml) sifted TIANA coconut flour *** ( I used Bob's Red mill coconut flour in bulk)
¼ cup (60 ml) butter or TIANA virgin coconut oil ** ( I used coconut oil from the store)
1/3 cup (80 ml) each: cocoa powder and organic sugar
3 organic eggs
¼ teaspoon (1,2 ml) each: vanilla and salt
¼ cup (60 ml) sifted TIANA coconut flour *** ( I used Bob's Red mill coconut flour in bulk)
¼ cup (60 ml) butter or TIANA virgin coconut oil ** ( I used coconut oil from the store)
1/3 cup (80 ml) each: cocoa powder and organic sugar
3 organic eggs
¼ teaspoon (1,2 ml) each: vanilla and salt
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 for 14 minutes.
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 for 14 minutes.
Originally from Fair Trade Tianna Organics
