I have a major sweet tooth. But I’m sure if you’ve read this blog before you’re aware of that fact ;). But the strange thing is that when I switched to eating unprocessed foods, my tolerance for sweet things went waaay down. I used to almost always choose milk chocolate over dark in a Russell Stover box – obviously I needed the higher sugar content. I have even on more than one occasion (I refuse to count), made this Martha Stewart Chocolate Chip Cookie recipe using two – yes, two cups of sugar. And then proceed to eat the whole batch (well, not by myself obviously) over the course of a weekend.
Now, I am more likely to eat dark chocolate than even semi-sweet, and never milk chocolate. Sugar in baked goods has gone down (or become non-existant) in all of my recipes. Oh, and my love for coconut has increased significantly. I used to think unsweetened coconut was, well, unsweet. Now? Oh my, it’s absolutely delectable. Coconut flakes are pop in your mouth good and coconut butter tastes like frosting. Last night, Kinley and I purchased Coconut Flour for the first time. Now combining all of my previous ramblings into one recipe? Don’t mind if I do.
Gluten Free Coconut Flour Chocolate Chip Cookies makes 2 dozen
- 3/4c sorghum flour
- 1/4c + 2T coconut flour (Let’s Do… Organic®)
- 1/2t baking soda
- 1 stick earth balance (or butter)
- 1/4c organic natural sugar
- 1 egg
- 1 1/2t vanilla
- 1c semisweet or dark chocolate chips (I used Guittard – made in a gluten free facility!)