So I'm terribly bad at blogging at the moment. Working (almost) full time and managing a 16 month old mean that we are in March already and I've only done one blog post this year so again I have to apologise for how deserted it is around here. I would really like to know how other bloggers who work and have kids do it because I just can't see where to squeeze more hours in the day. I shouldn't moan but sadly blogging had to fall by the wayside a little because, well, I can't really abandon my child or my job and sleep is already scarce.
I managed to squeeze in some time to work on this recipe though and it was so worth it. I don't know about you but if I make a batch of cookies I could well sit and eat all 15-18 of those bad boys. But if I make just 4 and they are a little better for me than usual then I don't feel so guilty. I found these were great to have by me when I'm sewing because I can end up in a sort of trance like sewing state where I forget to eat or drink for 2-3 hours and then I'm ravenous by the time I finish. I often do my sewing on a Friday night when I know I can get away with a 12am bedtime...almost. Suppose I should really blog then instead of moaning I have no time ;)
I've been baking and cooking with coconut oil for quite some time now and Tiana is hands down my favourite brand to use. The cheap coconut oil doesn't even compare to this and opening the jar smells heavenly. I've only used Tiana's coconut flour so I can't comment on other brands but it works brilliantly for me. Coconut flour is high in protein, fibre and good fats so these cookies should keep you fuller for longer.
You can buy baking packs of Tiana over on QVC at the moment, buying the packs like this saves a few pennies as well.
These are a softer cookie recipe because of the ingredients used but that doesn't stop them from tasting great and giving me my sweet fix after a long week. Plus, everything can be mixed in one bowl and they are zero effort.
I made these with brown sugar because they keep more of a traditional cookie flavour but I have also made them with honey and maple syrup and both work great as well. The honey ones were paler so don't feel like you've underbaked them.
If you didn't fancy chocolate chip, a sprinkle of oats and some blueberries would work really well also.
I should note as well that these cookies won't spread in the oven like a regular cookie which is why you need to flatten them into a disc shape. If you leave them in a ball shape they will come out in a ball shape.
Mini Batch Coconut Chocolate Chip Cookies (Gluten Free, Dairy Free)
1 tablespoon coconut oil
2 tablespoon light brown sugar
1/8 teaspoon baking powder
1/4 teaspoon vanilla powder or extract
2 tablespoons coconut flour
20g dark chocolate, chopped into chunks
sea salt, for sprinkling
- Preheat your oven to 180 C/350 F/Gas Mark 4. In a medium-small bowl melt the coconut oil in the microwave.
- Mix in the sugar, then add the egg and vanilla and stir to combine.
- Add in the flour and baking powder and stir until a thick wet dough forms. Finally stir in your chocolate chunks.
- Spoon 4 cookies onto a baking sheet and flatten. Sprinkle with a little sea salt before baking for 8-10 minutes. They should be lightly golden.
- Eat warm or leave to cool.