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COCONUT flour ALMOND butter CHOCOLATE cookie


Almond butter along eggs make the match for coconut flour baked goods.
Protein rich, low carb and grain-free surely render a guiltless cookie indeed.



COCONUT flour ALMOND butter CHOCOLATE cookie




COCONUT flour ALMOND butter CHOCOLATE cookie
Yields: 20 medium size cookies
...or 38 smaller size cookies


INGREDIENTS:
(American / Metric measures)

1/2 cup (120g) unsalted butter, room temp.
1/2 cup (125ml) almond butter, room temp.
1/2 cup (110g) organic, granulated sugar
2 large eggs, room temp.
1 tsp. (5ml) pure vanilla extract

1/2 cup (70g) coconut flour
1/4 tsp. (1.75ml) sea salt
1/2 tsp. (2.5ml) baking soda
1 tsp. (5ml) ground cinnamon spice

1/2 cup (60g) bittersweet (65-70%) chocolate chipits

garnish: (optional)
. unsweetened, shredded coconut






PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4 
. Position rack in the center of the oven.
. Prepare a large parchment lined cookie baking sheet


1. In small bowl, sift together the coconut flour, baking soda, salt and cinnamon.  Set aside.
2. In another medium bowl, with the aid of an electric beater, cream together the butter and almond butter until smoothly combined. 
3. Gradually add the sugar and continue beating until light and fluffy.
4. Afterwards, add and beat one egg at the time, as well as adding the vanilla until combined.
5. Add the flour mix on low-medium speed and continue beating until traces of flour are gone.  
6. Lastly, blend in the chocolate with a big spatula into the mixed cookie dough.
7. Refrigerate the cookie dough for at least 30 minutes or overnight if desired.
...Assembly: (optional: dip some dough balls into the shredded coconut)
8. Medium-size cookies: With the aid of a medium size (#30) ice-cream scoop or large tablespoon, make packed, leveled volumes of cookie dough and place 20 mounds about 2 inches (5 cm) apart on the cookie sheet.  
9. Small-size cookies: With the aid of a small size (#60) ice-cream scoop or large teaspoon, make packed, leveled volumes of cookie dough and place 38 mounds about 1 inch (2.5 cm) apart on the cookie sheet.  
10. BAKE for no more than 18 minutes for the medium-size cookies or no more than 14 minutes for the smaller cookies.  Remove the cookies from the baking pan and onto a cooling rack immediately.   
...Storing: To prevent spoiling, refrigerate cookies and leave them out at room temperature about 30 minutes before serving.  Better yet, wrap them in parchment paper and store in the freezer for best results.











Happy baking moments and flavourful wishes in all your kitchen adventures.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com



Go HERE for more SWEET creations.






Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.