Ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 tsp kosher salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup extra virgin, unrefined coconut oil
1/2 cup granulated sugar (or coconut palm sugar)
3/4 cup light brown sugar
1 tbsp flax meal + 3 tbsp very warm water*
1 tsp vanilla extract
3/4 cup chopped pistachios, shells removed (Salted or unsalted,
it's up to you. I prefer the salty kick.)
1/2 cup chocolate chips (3/4 cup if you want it super chocolatey;
I use non-dairy chocolate chips)
How we do:
~Preheat oven to 180 degrees C. Line a large baking sheet with
parchment paper and set aside. (Silicone baking mats aren't the best choice
when working with coconut oil cookie dough. The silicone mat allows the batter
to spread too much and you'll end up with thin cookies.)
~Mix flax meal and water together in a small bowl and allow it to
gel and absorb all the water. Set aside. (Do not add flax meal and water
mixture to sugar until it has thickened and absorbed the water. This usually
takes about 10 minutes for me.)
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~In a large bowl, whisk together flour, salt, baking powder and baking
soda. Set aside.
~Using a mixer, cream coconut oil and sugars together until completely
incorporated. I use my hand mixer to mix the oil and sugar for about 3 minutes,
then use my spatula to make sure it's all creamed together nicely and not
crumbly.
~Add flax meal water mixture and vanilla and beat for an additional 2
minutes. With mixer on low, slowly add dry ingredients. Mix until just
incorporated. Don't over mix. Now it will be a little crumbly.
~Stir in pistachios and chocolate chips. Again, the dough will be
crumbly, but it'll form nicely into tablespoon size balls of cookie dough.
Place balls on prepared cookie sheet, about 2 inches apart. Bake for 12 minutes
or until edges are lightly browned. Allow cookies to cool on cookie sheet for
another 2 minutes.
Transfer to wire rack to cool completely. Devour.
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