While playing around with a recipe, I surprised myself with these fudge-like decadent cookies. They have a melt-in-your-mouth consistency. They aren't overly sweet since we are trying to really minimize our sugar intake. You can certainly double the amount of sugar and honey if you like things sweet, but we like the really mild sweetness of these cookies. This recipe is derived from my oatmeal raisin cookie recipe. Basically I cut the flour by 2.5 times and almost doubled the eggs in order for this to work with coconut flour. I omitted the oatmeal and instead added cocoa powder to make them chocolaty. I decided to keep the raisins because they go well with the no-too-sweet cookies. You could certainly do without them, raisins are loaded with sugar!
If you need a dairy free recipe, you can easily swap the butter for coconut oil. If the cookies come out too dry for your taste, add a little bit of yogurt to the recipe next time, about 1/4 to 1/2 cup should be enough.
This recipe makes 24 medium cookies
1 tbsp raw local honey
Pinch sea salt
3 sticks butter
5 eggs (preferably pastured)
1 tsp vanilla extract (this one is my favorite)
3/4 cup coconut flour (we buy ours here)
3 tbsp cocoa powder
1 tsp cinnamon
1 tsp aluminum free baking soda
1/2 cup organic raisins
3. Add eggs and vanilla, mix. Gradually add coconut flour, cocoa powder, and baking soda. Mix well. Add raisins, mix.
4. Place round balls of dough about 1.5 inches apart on a cookie sheet. Bake at 350 degrees for 14 to 18 minutes (depending on your oven).
5. Serve with some fresh grass fed milk or herbal tea!