Recipe: Chocolate Medallions Coconut Flour Cookies Dairy-Free
Prep time
Cook time
Total time
The small round chocolate cookies are moist and full of chocolate flavor.
Author: Starlene Stewart
Recipe type: Dessert
Serves: 36
Ingredients
½ cup honey
½ cup Tropical Traditions Gold Label coconut oil
½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
½ cup cocoa powder
4 eggs
½ teaspoon salt
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F.
Add honey and coconut oil together in a small pan and heat until warm and melted.
Take care to measure coconut flour exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade. Measure all other ingredients into a bowl.
Just drop the ingredients one by one in the order listed.
When honey and coconut oil are melted, pour into the bowl with the other ingredients.
Beat with a mixer until well blended.
Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.
Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together.
Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.
Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.
Notes
It took me about 8 minutes to tap and pat the cookies into shape. You could try cooking them as dropped spoonfuls but you might need to increase the baking time. The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama's here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.