So I really wanted to keep this recipe a secret…. for selfish reasons, I’ll admit. I swear, these cookies are so damn good (and so damn good for you) I could set up a stand at my local farmer’s market, and eventually, package them, go global, and sell them at Whole Foods nationwide. Okay, so I dreamed a little big on this one, and 2013 is shaping up to be ambitious enough considering all other unfulfilled dreams (ie. Finish new music project “ExLions”, finish writing memoir “Let Love Rule”, get in killer shape via bad 80’s workout videos, blog more, and also, pitch idea to local paper, “The Bohemian” to be a Dear Abby of sorts, for people with questions about health and diet, under the guise of “Health Chick”.) So basically, because of my determination to apparently become Super Woman (and a New York Times Bestselling Author) you luck out and get this insanely delish recipe!
1/4 cup Organic Coconut Flour
3/4 cup Organic Buckwheat Flour
1/2 teaspoon baking soda
8 tblspn (1 stick) Organic Lightly Salted Butter (preferably from grass fed cows)
1 cup Organic Raw Coconut Sugar
1 Egg (Organic, free range)
1 1/2 teaspoons of Alcohol Free, Organic Vanilla Extract
1 cup dark chocolate chips (higher than 60% cacao)
Eden French Celtic Sea Salt
Preheat oven to 375. Mix together in large stainless steel bowl, butter and coconut sugar until well mixed. Butter should be room temp. Beat in egg and Vanilla.
In separate bowl mix together coconut flour, buckwheat flour and baking soda. Add this to the butter/egg mixture and stir until you have thick but smooth cookie dough. Stir in Chocolate Chips. Voila.. batter.
Line a cookie sheet with parchment paper and scoop out 12 cookies. Add a pinch of sea salt to the top of each cookie and bake for 9 to 11 minutes on center rack. Take out when slightly browned. Enjoy…. guilt free.