This is my first attempt at chocolate chip cookies using alternative flours and first attempt, semi success. I'm trying to bake beloved goodies with no sugar and with varying chocolate darknesses, it seemed to help but, this is still a recipe in the making. It needs something else,, though not quite sure what yet. Still not bad for no sugar, except a little in the choco chips. Most of these ingredients are organic too, except for the baking soda, salt n pepper and eggs, though they are true free range and brown eggs ^_^
This is what I tried:
1 Cup Steel Cut Oats
1 Cup Buckwheat Flour
1 Cup Coconut Flour
1 Cup Unsweetened Coconut, shredded - <- These first four are from Bob's Red Mill organics
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1 Cup Coconut Oil
2 Eggs, Free Range (True Free Range happy chickens please)
1 Cup Dark Chocolate, 83% Dark
3/4 Cup Dark Chocolate, 100% Dark
1/2 Cup Dark Chocolate, 60% Dark
Simply add each ingredient in the order that it's listed, combine well.
I used 3 muffin tins: 2 standard-sized 12 cup, 1 mini-muffin 24 cup. Doing it this way, it made 24 standard muffin sized (1/4 full for a "flat cookie") and 24 mini-muffin (3/4 full) that look cute when flipped upside down.
You can also form into flattened balls and put on cookie sheets, but I really found the muffin tins to be easier.
Bake 350 Degrees for 10-13 minutes, till the edges are a nice golden brown.
Cool and enjoy~
These turned out ok, there needs to be more revamping done though to make them taste great. Back to the drawing board, er rather the ingredient board.
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