I’ve been trying to develop some staple dessert recipes lately for cookies and I ended up making this creation! I tried a new combination for chocolate chip cookies and they worked out so well especially when it came to the idea of rolling them and using cookie cutters! This recipe is super easy to follow but just a warning the dough will be crumbly but it will pack together so you just need to be cautious when transferring to baking sheet if using the cookie cutter method. Also I HIGHLY recommend letting them cool completely before moving too much. Since they are made out of coconut flour they have less stability until they are cooled. Happy baking and hope you make these!
——Cookie Ingredients——
1/2 cup monkfruit sugar
3/4 cup brown monkfruit sugar
1/4 cup coconut oil
1/4 cup unsweetened applesauce
1/4 cup maple syrup
1/2 teaspoon salt
3/4 cup non dairy milk
1 teaspoon vanilla extract
1 1/2 cup coconut flour
1/2 teaspoon baking soda
1 cup vegan chocolate chunks
——Topping Ingredients——
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
10 raspberries
****Instructions****
In a large bowl combine the sugar, brown sugar, melted coconut oil, applesauce, maple syrup, and salt. Mix until fully combined.
Next, add the non dairy milk and vanilla extract to the mixture. Mix until the batter is smooth.
Then, sift in the coconut flour and baking soda.
Once all the ingredients are fully incorporated fold in the chocolate chunks.
The dough will be a bit crumbly. Press the dough down into the bowl and leave in fridge for at least 30 minutes.
Preheat oven to 375 degrees.
Option 1: scoop a third of the batter in between two pieces of parchment paper and squeeze the dough together if still crumbly. Once the dough is together grab a rolling pin and roll the dough to about 1/2 of an inch thickness. Then take your preferred cookie cutter and start cutting your cookie sheet.
Once cookies are cut place the cookies on a lined baking sheet about an inch apart. These cookies barely spread.
Option 2. Scoop the dough with a 2 inch cookie scoop or ice cream scoop. Place the cookies 2 inches apart.
With both methods bake for 12-15 minutes or until the edges are golden brown.
Set the cookies aside and let cool.
If you chose the cookie cutter option you can add on some fun toppings!
Since the cookie is so coconut forward I melted dark chocolate and drizzled a small amount on top of the cookies.
I then mashed the raspberries almost to a liquid with a little bit of small chunks and set aside.
Next, I melted the white chocolate and combined the white chocolate and raspberry mash together. This helped add a nice fruity taste that played really well with the coconut.
Let the chocolate dry and harden then ta da! You are done!
Try and make someone happy today and as always happy baking! - Love Han ❤️
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