Monday, November 16, 2015

Three-Ingredient Coconut Shortbread-Style Cookies (C is for Cookie)

This week's Blogging Through the Alphabet letter is C. What else could C be for but Cookie?  In the past, I've made these Coconut Chocolate Chip cookies for the Celia Cookie Monster.  They've become favorites, but she wanted to try to make something that was "different."  These actually are a bit different from the others.  They have a lighter texture and flavor - more like a shortbread cookie than a chocolate chip one, and a milder sweetness because of the golden syrup instead of molasses.  (Golden Syrup is also called "light treacle" and is used in many British sweets. We like it because it's made from cane sugar, which Celia and Damien are not allergic to.  You can substitute honey or agave if you don't have golden syrup.)   We've also used coconut nectar, but it can make the cookie a little more fragile.  I also like it's a small batch baking (so less temptation for Mama), and there are only three ingredients to measure out.  She had these in the oven in less than five minutes.

Coconut Shortbread-style Cookies
Makes 6 cookies

6 Tbsp coconut flour
4 Tbsp coconut oil, room temperature
2 Tbsp golden syrup (may substitute coconut nectar, honey, or agave)

Preheat oven to 350°F.

Measure ingredients into a bowl and mix.  To form cookies, scoop a tablespoon of dough onto the sheet, roll into a ball, and flatten with a fork.

Bake for 8-10 minutes or until golden brown.  After you take them out of the oven, let them cool on the cookie sheet until you can handle them with bare hands.  If you move them when they are too hot, they will fall apart.


Use a tablespoon measuring spoon to dollop dough onto cookie sheet.

Bake 8 minutes.  Top with a chocolate chunk and pop back into oven for 1 minute to soften. We use Enjoy Life chunks, but any oversized chocolate chip will work.

 Spread the softened chocolate like frosting.

 Allow to cool on the baking tray.

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