Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.
Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.
Makes approximately 24 cookies, depending on size. Store in refrigerator.
As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want it to just look like their gluten cousins, they have to taste like them too.
I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.
When you watch the video below and read the recipe you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t *need* to use unsalted butter. I usually just do salted butter and omit the salt.
So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…
Enjoy!
Sarah:)
Chewy Gluten Free Chocolate Chip Cookies
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!
Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 – 1 hour chilling time
8 oz unsalted butter, melted (you can use part palm shortening if desired)
Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.
In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.
Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper
Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.
Bake for 7 – 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.
Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.
1. Preheat the oven to 350 degrees F. Grease a 8 X 8-inch baking pan with extra coconut oil and set aside.
2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, coffee (optional), baking powder, and salt and process until smooth. Add the chocolate chips and pulse a few times until the chips are broken up a bit.
3. Pour the batter into the prepared baking dish.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing. They taste even better after sitting in the fridge over night!
Heat honey, coconut cream concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well greased 9×9 pan.
Sprinkle top with more coconut and press lightly in the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!
Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, honey, raisins, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.
Sauce:
In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and honey until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!
Mix all ingredients together well. Form into balls and refrigerate until firm…..I actually freeze them! When we make these they are gone in a few minutes because they are soooo good!
I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.
If you read the comments below from when the recipe was first posted you’ll see my comment and the way I like to make it. But you don’t have to; I can tell you right now.
I like to use the juice from 2 (usually large) lemons, and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stir-able, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.
After stirring everything together, I scoop the balls unto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.
So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.
Enjoying Lemons,
Sarah:)
Quick Lemon Coconut Candy (No Bake)
Quick Lemon Coconut Candy
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.
