You know what? Everything I do these days has to be very low mental energy. I just don’t have it in me to get into anything complicated right now–especially in the kitchen. If I see a recipe that has too many steps I pass it by immediately. So when I came across this recipe, I was stoked: 7 ingredients + a wire whisk?
Quick, call the nearest kid.
Ask if they want to make cookies with me.
Grab a few mom-points for one-on-one interaction with a child.
Get a few more for letting child lick the bowl.
In a few hours: more points from the others who get to enjoy the cookies.
Cha ching.
Win-Win-Win-are you seeing how many wins I am responsible for every day-Win-Win-Win. Okay. Did everyone get their win? Good. The entire day is now classified under “total success.” Peace kids, I am going to lie down.
Before I proceed, let me remind you of Heather’s list of coconut flour’s health bennies:
- No other flour comes close to its fiber content at 58%.
- It has the lowest net carb count of any flour.
- It’s mildly sweet.
- It’s packed with healthy fats, particularly lauric acid to support immunity–the only other natural source aside from coconut based products rich in lauric acid is breast milk–now that should tell you something right there!
- It’s mineral rich, particularly manganese to support bone health, thyroid function, nutrient absorption, the nervous system, and blood sugar balance.
- It’s relatively inexpensive and requires smaller quantities per recipe.
- It requires extra eggs for moisture which boosts the protein content of the final product. Great for balancing that macronutrient teeter-totter!
I got the recipe from here, and I wanted to make sure everyone knows about it, it’s a gem. It will be on my regular rotation from now on.
Ingredients:
2/3 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
2 teaspoon vanilla extract
1/2 teaspoon salt
4 whole eggs
2/3 cup dark chocolate chips (Enjoy Life, or your preference!)
Directions:
Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, whisk all ingredients together except the chocolate chips. The batter will thicken as the coconut flour absorbs the moisture. Stir in the chocolate chips. Makes 24 small cookies. Use a spoon to drop the cookie dough onto baking sheet, and use your fingers to form them into balls, or to flatten them slightly.
Coconut flour products don’t spread like flour-based cookies, so you have to shape them the way you want them to turn out. I like the look of “drop” cookies, but it might be because I am trying to go as fast as I can. 😉
Store in airtight container in fridge.
Kid-approved
Make sure you check out a few of other yummy dessert recipes before you leave! Thanks for stopping by!
Leigh
Chocolatey Chocolate Muffins
Favorite Strawberrry Muffins
Pumpkin Spicecream
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