Coconut Chocolate Chip Cookies

I think that when it comes to coconut, you're either a fan or you are not.  There's no gray area.

My scientific research on the subject has me convinced that you either love it or hate it.  Don't ask about my research methods.  They're super-secret.

If you (like me) are a coconut fan you are going to LOVE these cookies.  If, on the other hand, you're in the non-fan camp, I heartily apologize.  And yet I am also happy, since that means more cookies for me.

Distinctly soft and pillow-like with an unmistakable coconut flavor, these cookies are delicate and tender while feeling substantial at the same time.  It must be the magical qualities of the coconut flour and coconut oil that allows for such unique characteristics.  Not crisp or chewy, these are far from your typical chocolate chip cookie.  But if you're looking for something different or if you happen to have some coconut flour sitting around your pantry give these a try.  And in case you were wondering, the semi-sweet chocolate compliments the coconuttiness perfectly.

Some benefits of coconut flour vs. all-purpose (white) flour:

-high fiber (the highest-fiber flour available):  12 grams of fiber per 1/4 cup of coconut flour vs. 2 grams in all-purpose flour
-low glycemic-index
-high protein:  4 grams fiber per 1/4 cup vs. 3 grams in all-purpose flour
-gluten-free  
-tastes like coconut! YUM!

Coconut Chocolate Chip Cookies
makes about 2 dozen cookies
adapted from Chocolate and Carrots

1/4 cup coconut oil, melted fully (I am currently using Spectrum Naturals brand)
1/4 cup olive oil
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 large eggs
1/2 cup unsweetened almond milk
1/2 cup organic natural cane sugar
1 cup coconut flour (I love Bob's Red Mill brand)
1/8 teaspoon salt
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Prepare two baking sheets by lining each with a piece of parchment paper or a silpat.

In a small bowl, combine both oils, both extracts, eggs and almond milk, stirring well to fully incorporate and break up egg yolks.

In a larger bowl, stir together the sugar, coconut flour and salt.  Pour the wet ingredients into the dry ingredients and stir until combined.  Add chocolate chips and mix well.

Drop tablespoon-size scoops of cookie dough onto prepared cookie sheets, spacing cookies 2 inches apart.  Bake 20 minutes, rotating baking sheets halfway through.  Cookies should be lightly golden brown on top and bottom.  Transfer cookies to cooling racks and allow to cool to room temperature.  Store cookies in an airtight container at room temperature.