It’s been a minute since I’ve posted, but I promise it was worth the wait. I didn’t want to post a recipe I wasn’t sure about, and before I tested these I needed to get an ingredient I’d never used before–coconut nectar.
The main problem with naturally sweetened cookies that I’ve noticed is that their texture is weird and crumbly. This is because they don’t have brown sugar in them, which is gives chocolate chip cookies that soft chewiness we all love. Coconut sugar lends none of that moisture.
I wasn’t about to put regular sugar in this recipe, so after doing a little research I decided to try out substituting some of the coconut sugar for coconut nectar in hopes that the result would have a better texture. And it worked! Sort of.
This cookie isn’t exactly the same as a regular chocolate chip cookie. But to be fair, it can’t be. Grain free flours don’t offer the same amount of structure as wheat derived flours, and I haven’t yet found a way to replicate the texture of brown sugar with natural sweeteners. But these are still the best grain free cookie I’ve made. So enjoy.
- ¾ cup grass fed butter
- ¾ cup coconut sugar
- ¼ cup coconut nectar
- 2 eggs
- ½ teaspoon vanilla extract
- pinch salt
- 1 teaspoon baking soda
- 1 ¾ cup Bob’s Red Mill paleo baking flour
- dark chocolate chips
Preheat the oven to 375º F.
Cream the butter, coconut sugar and coconut nectar together until smooth. Add in the eggs one at a time and mix each until combined.
Add the vanilla, salt and baking soda, then stir again.
Fold in the flour and the chocolate chips, then chill the dough for at least 20 minutes and up to an hour.
Roll the dough into 2 inch balls and place at least an inch apart on a greased or lined baking tray.
Bake for 9-11 minutes, or until golden brown and a still a little soft in the middle. Let cool completely before serving, because they will fall apart.