Grain Free Double Chocolate Cookies
 
Ingredients
  • ½ cup grass fed, pasture raised butter, (or palm shortening)
  • ¾ cup coconut/palm sugar
  • 1 large egg
  • 1 Tbs raw honey (melt if it is in a solid, crystalized state)
  • 1 tsp pure vanilla extract
  • 1 cup tapioca flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • ⅛ tsp fine grain sea salt
  • 3 Tbs coconut flour sifted
  • ¾ cup dark chocolate chunks (I chopped one 3 oz Theo Bar)
  • I recommend using organic ingredients when possible.
Instructions
  1. Preheat oven to 325 degrees.
  2. Using an electric mixer with a paddle attachment. Cream together the butter and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
  3. Add the egg, honey, and vanilla extract, mix until incorporated.
  4. In a separate bowl, whisk together the: tapioca flour, cocoa powder, baking soda, and sea salt. Slowly add the dry ingredients to the wet ingredients, mixing on a low speed, scraping down the sides of the bowl with a spatula as needed.
  5. Next sift in coconut flour and mix on low, scraping down the sides of the bowl with a spatula as needed.
  6. Turn up the speed to medium and mix for 30 seconds.
  7. Mix in the dark chocolate chunks.
  8. Let your dough rest for at least two minutes.
  9. Scoop 1 Tbs of dough onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 3” wide.
  10. Bake for 11 minutes in a 325 degree oven.
Recipe by A Whole New Twist at https://awholenewtwist.com/grain-free-double-chocolate-cookies/