Happy Saturday! I don’t know about you but this week was super busy. I am looking forward to this gorgeous sunny day in New England.
Russ and I got in a GREAT run this morning and of course, Lucy, our crazy chocolate lab joined us-’cause dogs need exercise too! 🙂
Here’s Lucy taking in some sun post run…
Speaking of chocolate…
I love chocolate and coconut combos…not like globs of gooey excess coconut and chocolate but rather chocolate with a hint of coconut. So I decided to make some 60% cacao chocolate gluten free cookies with a smattering of coconut. I think I might try using a bit of coconut oil next time to infuse a bit more coconut flavor. {These can easily be made with all-purpose flour or favorite whole grain flour for the wheat tolerant!}
I blended up a bit of melted 60% cacao chocolate chips, shredded coconut, butter, some granulated sugar and a mixture of gluten free flours…and of course an egg, baking soda and vanilla.
I rolled the dough in parchment paper and refrigerated it for about 2 hours so that I could simply slice the cookie dough into as a many cookies as a I want and return the rest of the dough to the freezer for later in the week.
Then I popped them on a cookie sheet. You can see the little bits of coconut. Mmmmm
And then I ate them. 🙂
NOTE: Monash Uni recently provided data on cocoa and it is high in FODMAPs (boo) -we don’t have data on chocolate yet but would suggest you choose a chocolate chip with a low fiber content <1 gram as it is the fiber in cocoa that contains FODMAPs (GOS and fructans) to use in this recipe. And limit cookies to your tolerance.
Ingredients
- 1 stick of butter, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup 60% cacao chocolate chips, melted and slightly cooled
- 1 cup gluten free flour blend (I used Trader Joe's gluten free flour)
- 1/2 cup whole grain brown rice flour
- 1 teaspoon baking soda
- 1/4 cup chopped shredded sweetened coconut
Instructions
- In medium bowl, blend butter and sugar.
- Add in egg and vanilla.
- Fold in chocolate.
- Blend in flours and baking soda.
- Blend in coconut.
- Remove dough and place on wax paper or parchment paper and roll into long log about 2 1/2 inch diameter.
- Roll log up with parchment paper and refrigerate for at least 2-3 hours or until very firm.
- Cut dough into 1/3 inch thick circle and place on cookie sheet. Bake at 350 degrees for about 6-8 minutes.
- FOR the wheat tolerant: Substitute 1 1/2 cup all-purpose flour or white wheat flour for the 2 flours in this recipe.
Lauren Pulver
Thanks so much Kate! I love the photos of Lucy … she is beautiful! And those cookies are the perfect addition to our Dessert Celebration we are having in June to celebrate my son’s High School Graduation! Keep the recipes coming!
Lauren
katescarlata
thanks Lauren! Lucy is a cutie, I do agree! A handful of craziness but a true love.