Chocolate and Coconut Crinkle Cookies

Chocolate and Coconut Crinkle Cookies

School is sometimes so weird. We have a one week break right now (don’t know why but I’m not questioning their decision), so I’ve been home watching TV shows (The Flash is awesome!) and my brother decided to use the time to work on a school project.  This particular school project, having done it once upon a time back in 8th grade, is not your typical assignment. And mixed with cookie-making it becomes a bit hectic.
Chocolate and Coconut Crinkle Cookies

I somehow managed to bake these healthy chocolate cookies in the midst of my brother’s filming/singing chaos (though I did have to steal the camera for a few minutes to take pictures) and the results are soft, almost pillowy-like, cookies with a sweet burst of chocolate and coconut inside.
Chocolate and Coconut Crinkle Cookies

Okay, so if you’re completely stuck on what the hell my brother was doing, he was filming a parody of “Animals” by Maroon 5. It went something like this: Just like criminals, criminals, like criminals, oh…

You can imagine it was a tad hard on my ears.
Chocolate and Coconut Crinkle Cookies

Anyways, without further ado, here’s the recipe for the melt-in-your-mouth chocolaty coconut cookies. (Thinking about it now, the cookies kinda taste like Christmas.)

Chocolate and Coconut Crinkle Cookies

  • Servings: 14
  • Time: 1 hour (Prep 10 mins)
  • Difficulty: Easy
  • Print

A mixture of chocolate and coconut all combined into one soft cookie. Plus, it’s healthy!
Adapted from: Double Chocolate Crinkle Cookies – Sally’s Baking Addiction
Ingredients:
1/2 cup (105 g) coconut oil, softened but not melted
3/4 coconut sugar, blonde
1/4 cup (85 g) maple syrup
1 large egg, room temperature
1 tsp. vanilla extract
1/3 cup coconut flour
1/2 cup + 2 tbsp. (53 g) cocoa powder
1 tsp. baking soda

Instructions:

  1. In a stand mixer with the paddle attachment, beat the coconut oil for 1 minute until smooth. Add in the coconut sugar, maple syrup, egg and vanilla extract, beating on medium speed until combined and only small traces of coconut oil can be seen.
  2. In a medium bowl, whisk the coconut flour, cocoa powder and baking soda together. On low speed, mix it into the liquid mixture until the dough is thick. Refrigerate the dough for 30 minutes to 1 hour because it’s sticky to work with.
  3. Preheat oven to 175 °C (350 °F). After removing from fridge, rest the dough at room temperature for 20 minutes before using and line a large baking sheet with a silicone mat or parchment paper.
  4. Using a spoon (or a small ice cream scoop), divide the dough equally into 12-14 balls, about 1  1/2 tbsp. each, onto the prepared baking sheet. If using spoons, make sure your dough is compact by using your clean hands to press each ball together.
  5. Bake for 8 to 9 minutes. It’s okay if the middle is soft! Do not bake longer than 9 minutes or they will burn. After taking out the cookies, let them rest for 5 minutes before eating or transferring onto a metal rack. These cookies can stay fresh in airtight containers for up to a week.

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