Coconut Flour Chocolate Chip Cake Bites
Soft-baked cake bites made with chocolate chips. Serve with some plain yogurt for a tasty gluten free treat.
This is my first attempt at baking with coconut flour. I bought some about a month ago and wasn’t sure what I was going to make. That bag sat in the cabinet taunting me for weeks. I felt a bit intimidated because I do not like making mistakes. It’s a bit of a personality quirk. Let’s keep this between us.
When I had these in the oven my sister the bread baker called and told me to expect these cookies to be soft. She wasn’t kidding. Hence that’s why I call them cake bites. Definitely more cakey than cookie like.
These cookies have a similar texture to a corn muffin. It doesn’t taste like corn but the texture is grainy like a corn muffin. When I was younger and would have leftover cake I would douse it in a bowl of milk. This was and is my favorite way to eat a piece of leftover cake.
The texture of these is similar to cake or a soft cookie. If you like soft cookies these are right up your alley. I really think they go great with yogurt or milk. I broke some up in yogurt and called it a snack. It was exactly what they needed.
These cookies are dense but not heavy. Does that make sense? I’m hoping the title gives you plenty of info as to what you’re getting into by using coconut flour. It’s a whole different kind of cookie.
- 1/2 cup Organic Coconut Flour
- 1/8 teaspoon salt
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/4 cup chocolate chips
- Pre-heat oven to 350 degrees fahrenheit.
- In a medium sized bowl add, flour, salt, baking powder, baking soda and mix together ingredients. Set aside.
- In a separate bowl mix together milk, agave nectar, and vanilla.
- Combine wet ingredients with dry and add water.
- Mixture should be wet and sticky, if it’s not add a little more water, a tablespoon at a time. It should not be runny but sticky.
- Pour in chocolate chips and combine.
- Scoop out one at a time and drop onto cookie sheet using a small spoon.
- Bake 10-12 minutes and serve warm or place in an air tight container for tomorrow. They will keep in the refrigerator for a couple of days.