Sunday, June 3, 2012
Chocolate Chip Cookies made with Rice and Coconut Flours
I've been using some alternate flours lately. It has been a challenge getting recipes to the right consistency. I made some chocolate chip/coconut/almond cookies last week, but the boys didn't like them with the coconut in them. So, this week I tried again with only chocolate chips. Everyone in my house agreed that these were better. Because of the rice flour, the consistency of the cookies is still different than your typical chocolate chip cookie. But, the flavor is yummy. I also used Xylitol in the cookies instead of sugar.
3/4 cup Brown Rice Flour
1/4 cup Coconut Flour
1/4 tsp. salt
1/2 tsp. baking soda
3 room temperature eggs
1/4 cup Coconut Oil
1/4 cup Xylitol sweetener
1 Tbsp. Vanilla Extract
1/4 cup almond milk
1/2 cup chocolate chips
Mix flours, salt and baking soda until thoroughly combined
Mix together Coconut Oil, room temperature eggs, xylitol, vanilla extract and almond milk until combined.
Add wet ingredients to dry ingredients and mix well. Fold in chocolate chips.
Bake for 9-13 minutes, until golden. Ovens and cookie sheets/stones vary. I bake all of my stuff on Pampered Chef baking stones, so it takes a little longer than it would with a metal baking sheet.
If the coconut oil is solid at room temperature, heat it for a few seconds in the microwave to make it liquid.
If the eggs are not at room temperature, they will cause the coconut oil to re-solidify. If that happens, make sure you mix a little longer.