Wednesday, March 30, 2016

creative moments

This afternoon while bicycling on a trail that meandered past lovely farms, lakes, and rolling hill's, creativity was flowing inside me in all kinds of shapes and sizes. When the seventeen mile journey was over and I was back home I got inspired to do something with the unopened coconut flour that was sitting on my kitchen counter.

The gluten free diet is all the rage these days so I decided to attempt to make some gluten free chocolate chip cookies with the coconut flour I had on hand. To my surprise I was able to create what I consider mighty fine tasting chocolate chip cookies. It's my own creation and there's no sugar in the recipe except for the chocolate in the chocolate morsels.








 Adrianna's Gluten Free Chocolate Chip Cookies

What makes this recipe really work is using Kerrygold Unsalted Irish Butter which I was thrilled to have in my refrigerator.

This recipe makes about ten cookies.

 4 ounces of Kerrygold Unsalted Irish Butter, softened at room temperature
1 egg
2 tablespoons of filtered water (to moisten the high fiber content of coconut flour)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup of Nutiva Coconut Flour
1 cup Nestle Dark Chocolate Morsels (53% cacao)

Beat the butter and egg until creamy, add water and vanilla extract. Stir in the baking soda and coconut flour followed by the chocolate morsels. If the mixture is too soft you can add a bit more of the coconut flour.

Grease a baking sheet with a little bit of butter than roll each cookie by hand, place it on the cookie sheet and flatten it with you fingers. Bake for about 10 minutes at a temperature of 350 degrees.Ovens vary so you might have to bake the cookies a little longer or a little shorter. If you prefer softer cookies than bake the cookies for a shorter amount of time.

Enjoy the cookies warm with a glass of milk.


Creative Moments come in all shapes and sizes.


 

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