I was about ready to give up on the world. #coronavirus
We’re all on lockdown, quarantined, restricted, and scared.
With my auto-immune condition, I have been advised not to leave the house at all (I’ve been in since March 14). – Well, you may have seen me sneak in a walk or two around the block, always keeping my six feet of social distance.
But I miss my people. I miss my clan. And, I miss my cooking.
Supplies are in short supply and high demand.
I will be forever grateful to my good friends for funding me the supplies to bake for them. Today was a good day in the kitchen. Thank you, Ed.
Gluten Free, Dairy Free Coconut Chocolate Chip Cookies.
They are all yours. Gobble them up!
Coconut Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
1 cup coconut oil, melted
1 cup white sugar
1 cup brown sugar
3 large eggs
2 cups coconut flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 1/2 cups gluten-free baking flour
10 oz. vegan chocolate chips
10 oz. unsweetened coconut flakes
In a large bowl, beat together the oil, sugars, and eggs. Fold in the coconut flour, baking soda, baking powder, sea salt, cinnamon, and vanilla until well combine and still a little wet.
Fold in the gluten free flour, and then the chocolate chips and coconut.
Chill the dough for 30 minutes.
Preheat the oven to 350 degrees.
Scoop golf-ball sized mounds or rounds on to a parchment lined baking sheet. Flatten with the back of a juice glass.
Bake for about 18 minutes, until golden brown.
Great flavor. Great texture. GREAT cookie!
