125gsalted butter (or add 2 pinches of salt if unsalted) – use coconut oil or ghee for lactose free.
110grapadura or coconut granulated sugar / 2/3 cup
25g1/4 cup cocoa powder
25g1/4 cup desiccated or shredded coconut
50g1/3 cup coconut flour
90g2/3 cup tapioca flour
1tspbaking soda / powder
1pcegg (or flax / chia gel equivalent for egg free)
130gdark chopped chocolate / 1 cupNOTE: If you use Enjoy Life choc chips, those are over 40% sugar, so you can drop back the rapadura / panela to 70-80g / 1/3 -1/2 cup so that they’re not too sweet. I used a mix of Cocolo 70% and Black Out 85% Alter Eco which are 24% and 15% respectively, so the sweetness was perfect as is in the recipe.
Preheat oven to 180C / 350F fan forced (optional)
Prepare a tray with baking paper, greased lightly with olive oil or butter
Use either a KitchenAid, Thermomix / MyCook or simple hand held egg beaters with a high edged bowl for this recipe.
Cream sugar, butter and vanilla together until lightened brown
Add egg and whip through until well combined
Add flours, baking soda, cocoa and coconut and mix on low for 15 seconds just to combine
Stir in dark chocolate chunks by hand
Put heaped tablespoon blobs onto baking tray in 4 rows of 3-4.
Form them into circle shapes as best you can (oil your fingers so they don’t stick and it will make it easier to do that bit)
Bake for 10-12 minutes until cooked but choc chips still molten and remove. Slide cookies onto wire rack to cool.