This cookie is a double chocolate cookie with the added goodness of shredded coconut! I have discovered that shredded coconut is waaaaay cheaper then coconut flour! Also, as you will see in this post, some coconut flour contains hexane....gross! Also, if you just add shredded coconut, rather then coconut flour, you can save the extra step of having to add coconut oil! (am I the only one who thinks its silly make a recipe with both coconut flour and coconut oil, when you could just add shredded coconut instead?) Plus I added in some dates, bananas and molasses for sweetness! Its like a dark chocolate brownie cookie!
Recipe:
1 1/2 cups shredded coconut10 dates, pits removed
4 tb cocoa powder
2 tb arrowroot powder
1 un-sweetened baking square, chopped into little chunks
1 banana, mashed
3 free-range eggs, beaten
1 tb unsulphured organic molasses
1 tb brandy
Put the coconut and dates in your blender or food processer and blend untill the coconut is dessicated and the dates are chopped up in tiny bits.
Mix the cocoa power and arrowroot poweder into the coconut/date mixture. Add the banana, eggs, molasses, chocolate bits and brandy and mix until well incorporated.
I made each of my cookies with a rounded tablespoon full and it worked out that I got excatly 1 dozen!
Bake at 375 F on convection for 15 minutes.
Or bake them a bit longer if your oven doesn't have the convection option.
Ta da! Enjoy!
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