Coconut Chocolate Chip Cookies

Now this recipe was an experiment that came out well. I am planning on making these again but maybe tweak the recipe a bit more. Please use a good quality almond flour otherwise your cookies will taste raw and bitter.

Ingredients list:

  • Almond flour: 1/2 cup
  • Coconut Flour: 1 cup
  • Chickpea Flour: 1/2 cup but medium roasted.
  • Brown Sugar: 11/2 cups
  • Honey: 1/2 cup
  • Eggs: 2 large
  • Butter: 1/2 cup
  • Ghee or clarified butter: 1/2 cup
  • Salt : 1/2 tbsp
  • Ajwain : 1 tbsp

Sift the flours into a big mixing bowl. Now add in the rest of the ingredients. Use your palms to make balls and store them on parchment paper on tray. I put them in the fridge overt and then baked them the next day but you can bake them the same day just keep the cookie dough for atleast 2 hours in the fridge before baking. Use a spoon to flatten them a little and add Chocolate buttons and some granulated sugar to give that crunchy effect. Bake them in a preheated oven at 180 degrees for 11 to 12 minutes or till golden brown on the edges. Remove from the oven and also from the parchment paper otherwise they will become hard. Put them on a cooling rack and then store them in an airtight container.

These cookies are super soft on the inside and crunchy on the outside.

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