Spaghetti Memoirs

Life Is All About Balance

Spaghetti Memoirs is a blog about my efforts to balance good/healthy foods, great drinks, work and exercise. All the recipes are gluten free and all the cocktails are amazing. 

Spiced Coconut and Chocolate Cookies

After a day of relaxing and watching cooking shows online I had a hankering for cookies. I didn't have any around the house, and was feeling a little experimental, so I decided to start with butter and see where it went. What came out were these awesome cookies! The use of the palm sugar -instead of cane sugar- coconut extract and coconut flour give the cookie a nice flavor that isn't overwhelming coconut. With the addition of the nutmeg and cinnamon they taste reminiscent of a warm gingerbread but are nice and moist. You could hardly even tell they were gluten free! I hope you enjoy them as well. 

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Spiced Coconut and Chocolate Cookies- GF

1 cup butter -room temp

1 1/2 cups palm sugar

1 tsp vanilla extract or 1 vanilla bean

1 tsp coconut extract

2 eggs

1/2 cup almond meal

1 1/2 cups coconut flour

2 tbl arrowroot powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp nutmeg-freshly ground is best but use whatever you have

1 tsp ground cinnamon

1/2 cup chocolate chip cookies- i used dark

1/2 cup shredded unsweetened coconut

1/2 cup walnuts cut up

Pre-heat your oven to 350 and make sure that you can place your cookies on a center rack. Using a standing mixer (I used my KitchenAid) or a hand mixer beat the butter until it's a little lighter in color and slightly fluffy. Add the sugar, vanilla extract, and coconut extract and continue beating for 3-5 minutes. Add both eggs and beat until incorporated. Remember to scrape the sides of the bowl before each step. In another bowl mix the almond meal, coconut flour, arrowroot powder, baking soda, baking powder, nutmeg, and cinnamon. Add this mixture to your wet mixture in 2 to 3 batches until it's all gone. Finally, remove the bowl from the mixer and using a wooden spoon- or spatula or whatever you want- mix/fold in the chocolate chips, coconut, and walnuts until they are relatively even in the batter. 

To cook, place a piece of parchment paper on your baking sheet- trust me this makes clean up SUPER easy and they come off the sheet with no fuss. Put about a golf ball sized portion of dough onto the sheet. Don't worry about spacing them too far apart. They don't spread very much. Cook each batch for 11-13 minutes. Be careful not to overcook them. When they are done they will still seem slightly over soft. Let them cool for 2-5 minutes of the sheet before removing them to a cooling rack. If you try to move them immediately they will fall apart.

If you are looking for a little more sweetness, you could make a frosting -similar to a cinnamon bun frosting- and drizzle it on them while they are still warm. :)

Enjoy!