I am so lucky to have the sibling I do. She is completely gorgeous and so kind - whenever I get down on my insides or outsides, I look at Glennie and remind myself that I have similar genetics so I'm at least doing OK. In addition, she is also the best baker I know. I took her as my date to a potluck about 8 years ago, and when I run into anyone who was in attendance that day, the first thing they mention is her apple pie.
This Mother's Day, Glennie packaged up beautiful coconut flour chocolate chip cookies for our Grandmother and Mom. They are a recipe of her own devising and are totally delicious - she managed to avoid the "dry" cookie that results from most almond and coconut flour based recipes. These are moist, hold together well, and taste like - well - cookies! These are definitely a treat, but sometimes you want a cookie with your tea.
I'm also thankful that Glennie made these because they finally got me to research coconut sugar. I've been avoiding it, assuming that it was processed in some industrial, nasty way - turns out I was dead wrong. Coconut sugar is processed very similarly to maple syrup. The nectar from the flowers is collected and the liquid is evaporated off, leaving the sugar crystals. Like maple syrup and honey, too, coconut sugar has an advantage over more processed sugars in that it adds a relative ton of vitamins to your dessert! Further proves the point that it is always worth looking up "how it's made" for your sweeteners rather than relying on health claims or what is sold in health food stores.
My "good list" for sparing use in treats currently contains:
- Maple syrup
- Coconut sugar (welcome to the club, coconut sugar!)
- Blackstrap molasses
- Date paste
When cooking for diabetics or low-carbers:
- Stevia, either in an alcohol suspension as a liquid, or blended with erythritol and inulin as a powder (much more processed than the above, but doesn't spike your blood sugar!)
Solvent/industrially extracted sweeteners I don't like to eat include: white sugar, brown sugar, agave syrup, and corn syrup.
Here is my cookie recipe!
Glennis' coconut flour chocolate chip cookies
- 1/4 cup softened coconut oil (microwave very briefly and stir if hard)
- 1/4 cup coconut sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking powder
- pinch of salt
- 1/4 cup coconut flour
- 1/4 cup chocolate chips or chopped chocolate, as dark as you can stand
- 1/4 cup shredded coconut
- Cream together coconut oil and coconut sugar. Then add egg and vanilla and mix until combined.
- Then add baking powder, salt and coconut flour and mix those together as well.
- Finally add in chocolate and shredded coconut.
- Scoop out one and a half inch balls onto parchment lined baking sheet and bake at 350 degrees Fahrenheit for 12 minutes. Let cool, and eat!