Mr. P is still coming to terms with not eating biscuits with his cup of tea so I am constantly trying to create biscuits that he can enjoy without all the preservatives, vegetable oils, refined sugars and gluten. Some get his approval and some end up just being eaten by me. These cookies did get approval not just by Mr. P but from Miss 16 also but I think had I have used organic dark chocolate chips instead of cacao nibs they would have disappeared a lot faster but it has been so long since chocolate passed my lips I am scared to take the plunge. So feel free to substitute the cacao chips with chocolate chips – I am sure the meagre amount won’t hurt you and this recipe is definitely better than any shop bought chocolate chip cookies. This recipe makes 10-12 cookies depending on the size you make them.
1/4 – 3/4 cup extra virgin coconut oil melted
4 tbsp rice malt syrup
4 medium size eggs
¼ tsp vanilla powder (or 1 tsp vanilla essence)
A pinch Himalayan pink salt
1 cup sifted coconut flour
½ cup shredded coconut
¼ cup raw cacao nibs (or organic dark chocolate chips)
1. In a large bowl whisk the eggs then add vanilla, salt and rice malt syrup
3. Stir in coconut flour, shredded coconut & cacao nibs and begin slowly adding coconut oil until you have a doughy slightly oily consistency (note coconut flour will soak up wet ingredients when even whilst baking)
4. Roll into balls and press onto a baking tray into biscuit shapes
5. Bake in a pre-heated moderate oven (160-180 deg Celsius) for 10-20 minutes
6. Remove from oven & cool on a rack
Store in the fridge in a sealed container to keep them fresh.
FOOTNOTE: 26 June 2013.
Due to some concerning comments I had received from readers about this recipe I decided to revisit this recipe & make sure I had my quantities right & process right. Please know I welcome all feedback & view this as constructive and I am always open to improving on my recipes.
Since the comments said that the recipe was too oily, runny & sloppy firstly I reduced my recipe to only using 3 eggs. I also gradually added the coconut oil until I felt I had the right consistency but I ended up using just under 1/2 cup. I did find the mixture to be too dry so I added the 4th egg – especially as I have learnt that coconut flour soaks up wet ingredients very quickly in the baking process. If anything the end product this time was a little dry and I felt I could’ve added more coconut oil. The consistency should be doughy and not too dry but remember coconut flour does soak up wet ingredients quickly even whilst baking so if it seems a little oily the cookies will still turn out good.
Baking them at 180 Celsius by 10 minutes in my oven they were not burnt I baked them for 15 minutes, please note that all ovens can vary with their heat & cooking times depending on the brand and size of the oven so please monitor your cookies whilst baking them.
Below is a collage of photos from making this again today, I believe the original quantities I had written for this recipe to still be suitable for the recipe as I said I actually could’ve added more oil therefore I have suggested a range of quantities for the coconut oil to help others achieve the right consistency.
I hope this helps readers with this recipe and please feel free to offer your feedback.