Sophie'S Gluten Free Triple Coconut & Almond Butter Soft Cookies With Dark Chocolate Chips – a delicious recipe with coconut flour, coconut milk, coconut flakes, almond butter, baking powder, syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven for 10 minutes on 180u00b0C ( 350 F ) & take 2 baking trays out of the oven.
2
Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add the sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify eveything together. Scrape the bottom and sides of the bowl & mix again.
3
Now, add the vanilla extract, gf baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.
4
Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture on the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.
5
Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven.
6
Check out your cookies and watch them carefully to see if they don't burn.
7
When they are golden and ready, take the trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won't fall apart so easily! Let them cool down completely.
4190
kcal
Calories
214
g
Fat
346
g
Carbs
194
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 1/8 tablespoons coconut flour sifted, 240 coconut milk mililiters of, 7 1/2 tablespoons coconut flakes unsweetened, 3/4 cup almond butter raw dark, with its natural oil/ When u o, and more.
Yes, Sophie'S Gluten Free Triple Coconut & Almond Butter Soft Cookies With Dark Chocolate Chips falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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