Gifted with a bag of coconut flour, which I find notoriously difficult to use, I sat it aside on the counter for a few days before I finally decided what I’d try to make with it. I haven’t yet come up with a chocolate chip cookie recipe that satisfies my taste buds as well as the Eat 2 Run guidelines so thought I’d give it another go. However, I always find coconut flour to be ‘airy’ and not give the finished product much substance, so I decided to throw rolled oats into the mix. Whereas using oat flour would result in a rather heavy and dry cookie overall, the combo of coconut flour with the rolled oats appears to be the perfect mix. Not to dry and not too dense yet not too airy. And definitely yummy!
Makes 32 small cookies.
- 3 eggs
- 5 Tbsp butter, melted (or coconut oil, melted)
- 3 Tbsp honey
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup coconut flour
- ¾ cup instant rolled oats
- ¼ cup unsweetened shredded coconut
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup dark chocolate chips
- Heat oven to 350. Line two baking sheets with parchment paper.
- In a large bowl, beat together the eggs, butter, honey, maple syrup and vanilla.
- Mix in the coconut flour, rolled oats, baking powder and sea salt, then fold in the chocolate chips.
- Roll into small balls and flatten each onto cookie sheet (16 cookies per sheet).
- Bake for 12 minutes. Cool and store in fridge.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN