Updated: Aug 26, 2020
When I developed this recipe, I was stricken with baker's block. Has this ever happened to you? You stare at your baking ingredients and try to decide what you are craving the most? On this particular day, I was craving both coconut macaroons and chocolate chip cookies (with a slight crisp exterior). I had a plethora of unsweetened shredded coconut on hand, as well as some of my favorite chocolate chips.
So what happens when you can’t decide between a chewy coconut macaroon and a lightly crisp chocolate chip cookie? You marry them of course! The result of this union…? A cookie texture to die for!
You'll get the perfect crisp outer of a chocolate chip cookie with a really satisfying chewy inside akin to a coconut macaroon.
The quick caramel sauce gives these cookies a distinct richness... and you'll want to save this recipe for other uses!
The bonus? These cookies are packed with fiber, omegas, and other nutrients. No one will suspect that these are made with clean ingredients and have some amazing health benefits... and no one will ever know they are gluten free.
Any cookie dough lovers out there? Since the dough contains no eggs it is totally okay to enjoy this as a raw cookie dough.
TIP: You can also make rolls of dough about 1 ½ inch diameter, wrap them in parchment paper, and freeze them in a freezer-safe container until ready to use. Just thaw and slice into rounds, about 1’’ thick, before baking.
Yield: 16 cookies
¾ c arrowroot flour
¼ c tapioca flour
⅓ c coconut flour
1 ½ t cream of tartar
¾ t baking soda
½ t salt
2 T flaxseed meal
6 T water
½ c coconut sugar
⅓ c ghee
1 ½ t vanilla extract
½ c chocolate chips (dark chocolate is great in this recipe!)
Whisk first six ingredients together in a mixing bowl and set aside.
In a small dish, combine flaxseed meal and water to make "flax eggs". Set aside to thicken.
Meanwhile prepare your caramel sauce in a small saucepan. Bring ghee, sugar, and coconut milk to a slow boil while stirring, about 1 - 2 minutes.
Remove from heat and stir in vanilla.
Next stir in "flax eggs" and shredded coconut.
Pour wet ingredients into the dry ingredients and stir until well combined.
Let dough sit for 10 minutes to allow moisture to be fully absorbed by flour.
Last, stir in the chocolate chips.
Scoop rounded tablespoons of dough onto a parchment lined baking sheet.
Bake at 300 degrees F for 20 - 22 minutes, or until slightly browned.
A satisfying slightly crisp exterior will form as the cookies cool.
This recipe uses a lower temperature and longer baking time to get a crisp cookie exterior. However, these cookies will soften when stored in a sealed container. Leftovers? Reheat for 5 minutes at 300 degrees F to recreate "fresh out of the oven" perfection.
*To make these cookies vegan substitute coconut oil for the ghee.
About this Recipe:
vegan* paleo dairy free egg free AIP nut free vegetarian gluten free