Ingredients with Measurements:
- 1 cup arrowroot flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the arrowroot flour, almond flour, coconut sugar, baking soda, and salt.
3. Add the melted coconut oil, egg, and vanilla extract to the dry ingredients and mix until well combined.
4. Fold in the chocolate chips.
5. Use a cookie scoop or spoon to form the dough into balls and place them onto the prepared baking sheet.
6. Bake for 12-15 minutes or until the edges are golden brown.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-15 cookies
Nutritional information:
Calories per serving: 170
Total fat: 11g
Saturated fat: 8g
Cholesterol: 15mg
Sodium: 120mg
Total carbohydrates: 17g
Dietary fiber: 1g
Total sugars: 9g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with any other nut flour or all-purpose flour.
- Coconut sugar can be substituted with brown sugar or granulated sugar.
- Coconut oil can be substituted with butter or any other oil.
- Dark chocolate chips can be substituted with milk chocolate chips or any other type of chocolate chips.
Variations:
- Add chopped nuts or dried fruit to the cookie dough.
- Use white chocolate chips instead of dark chocolate chips.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced flavor.
Tips and tricks:
- Make sure the coconut oil is melted and cooled before adding it to the cookie dough.
- Use a cookie scoop or spoon to form the dough into balls for even-sized cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle some sea salt or powdered sugar on top of the cookies for a decorative touch.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the cookie dough.
- If the cookies are too wet, add a tablespoon of arrowroot flour to the cookie dough.
Food safety advice:
Make sure all the ingredients are fresh and not expired. Wash your hands before handling the ingredients and use clean utensils and equipment.
Food history:
Arrowroot flour is a starchy root vegetable that has been used in cooking for centuries. It is a popular ingredient in gluten-free and paleo baking.
Flavor profiles:
The cookies have a nutty and slightly sweet flavor with bursts of chocolate.
Serving suggestions:
Serve the cookies as a dessert or snack on their own or with a glass of milk or a cup of coffee.
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