Print

Toasted Coconut Chocolate Chunk Cookies

Ingredients

  • 1 cup coconut flakes
  • 1/2 cup + 3 tablespoons oat flour
  • 1/2 cup sorghum flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup packed organic brown sugar
  • 1/4 cup unsalted organic butter softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 ounces dark chocolate 70% cacao, chopped
  • Cooking spray

Instructions

  1. Preheat oven to 350°.
  2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 6-7 minutes or until lightly toasted, stirring once. Set aside to cool.
  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
  4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

Recipe Notes

Adapted from Cooking Light