Double Chocolate Coconut Butter Cookies
November 30, 2020 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 14 cookies
Ingredients
- (3/4 cup) Cocoa powder
- (1/2 cup) Coconut butter
- (1/2 cup) Maple Syrup - Pint
- (2) Soy-Free Eggs
- (1/3 cup) Flax seed meal
- (1/4 cup) Green Pastures Virgin Coconut Oil - 26 oz
- (1 Tbsp) Chia seed meal
- (1/2 tsp, sifted) Baking soda
- (1/4 tsp) Sea salt
- (1/4 cup) Cocoa Butter or Coconut oil
- (1/4 cup) Cocoa powder
- (2 Tbsp) Maple Syrup - Pint
Directions
Grease two large cookie sheets, and preheat oven to 325 degrees Fahrenheit.
Place wet ingredients in blender: eggs, maple syrup, coconut butter, and melted coconut oil. Puree until mixed, about 15 seconds. Scrape down sides and blend again if necessary.
Place dry ingredients together in medium-large mixing bowl: cocoa, flax, chia meal, sifted baking soda, and sea salt. Stir together. Add wet ingredients to dry ingredients and fold together thoroughly, without over-mixing.
Using a 1 ounce scoop, drop mounds of cookie dough onto cookie sheet. Bake until puffed, cracked and not too soft when pressed lightly on the surface, about 8-10 minutes, depending on the oven. (If larger cookies are desired, use a larger scoop.)
Cool. Chill in freezer for 10 minutes if you intend to make the glaze, as a cold cookie facilitates the dipping process.
Chocolate Glaze
In a small saucepan combine all ingredients (last three ingredients in list: cocoa butter/oil, cocoa powder, maple syrup) over low heat until melted and mixed.
Spoon glaze decoratively over each cold cookie. It will harden slightly. Refrigerate until ready to serve.
*To make carob cookies, replace cocoa with 1/2 carob powder + 1/4 cup cocoa powder
**To see accurate photo of the cookies, please see the source link.
