Chocolate Coconut Cookies
Posted by Celine on April 26, 2007
I adapted the pistachio coconut cardamom cookie recipe from ExtraVeganza to make these ones.
1/2 cup brown rice flour
1/2 cup light spelt flour
1/2 t baking powder
1/2 t baking soda
pinch salt
1/4 t cinnamon
1/4 cup canola oil
1/4 cup plus 2 T maple syrup
1 1/2 t vanilla
1/2 t apple cider vinegar
1/3 cup shredded coconut
1/3 cup chocolate chips
preheat oven to 350F. prepare your cookie sheet with a Silpat or parchment paper.
place flours, baking soda, baking powder, salt, and cinnamon in a large mixing bowl.
in a smaller bowl, place oil, syrup, vanilla, vinegar, and coconut. use a whisk and mix well.
combine wet and dry ingredients. fold in chips.
place big tablespoonfuls on a baking sheet, keeping them about 1 1/2 inches apart. bake for 15 minutes. makes 10 cookies.
although I made 2 gigantic ones out of this recipe and cut them into fourth. just because I’m a rebel like that. yeeeeeeeeeeeeeah! make them smaller and reduce the baking time a bit, if you’d like!
April 26, 2007 at 5:54 pm
Horray for gigantic cookies! I printed the recipe because now I know what to do with the box of brown rice flour that I bought and never used. By the way, what is light spelt flour?
April 26, 2007 at 6:09 pm
lessee, Dinkel is the german word for it, if I’m right? as in Dinkelbrot?
but you can replace it with whole wheat pastry flour, or all purpose, without problem.
April 26, 2007 at 9:13 pm
Yes, that’s right and Dinkelbrot is very popular over here right now. We even have something that is called Grünkern. Those are dried, unripe spelt berries which taste very smoky. I was just wondering what the word “light” means. It’s really funny how different flour types are all over the world. I thought of using just the regular spelt flour.
April 27, 2007 at 4:56 am
oh sorry I misunderstood, well, light spelt flour is really not completely whole spelt flour. you can find whole, white, and light, which is the one “in the middle”.
here’s a definition from Bob’s Red Mill’s website:
“Light Spelt Flour is quite simply, spelt flour with most of the bran and germ removed. Use lite spelt flour in baking where a “lighter” touch is preferred- pastries, biscuits, cakes, etc.”
April 27, 2007 at 6:19 am
Ah, I see. Thank you very much. I think I can find that in a store over here.
February 24, 2008 at 8:33 pm
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April 21, 2008 at 1:46 am
Thank you, thank you! for giving us a version of non-gluten, wheat-free, non-corn flour recipe for cookies. We are not eating regular flour, do to health problems and feel healthier. I’m always searching for more non-gluten cookie recipes. Thanks! this sounds like a great recipe.
April 21, 2008 at 8:46 am
you’re quite welcome, Susan! sorry about the health problems though. check out the “carob fudge cookie” recipe too, it is gluten-free, wheat-free, corn free as well.