Triple Chocolate Espresso Coconut Cookies

Thanks to my free-range, pastured daughter, I have had cookies on the brain all day.  OK, I give.


Triple Chocolate Espresso Coconut Cookies

Recipe adapted from Heidi Swanson

Triple Chocolate Espresso Coconut Cookies
makes about 1 1/2 dozen

1 cup organic whole wheat pastry flour
1/4 cup organic whole wheat flour
1 tablespoon freshly ground espresso powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon finely ground sea salt
1/4 cup raw organic cacao powder

1/2 cup unsalted pastured butter, softened
2/3 cup non-refined sugar*
1 tablespoon molasses

1 large pastured egg
1 1/2 teaspoons vanilla extract
1/2 cup fair-trade semi-sweet chocolate chips
1/2 cup raw unsweetened organic coconut flakes

Whisk together the flour, espresso, baking soda & powder, salt and cacao.  Beat the butter until fluffy, then beat in the sugar, egg and vanilla.

Fold the flour mixture into the butter mixture, stirring until just combined.  Fold in chocolate chips and coconut flakes.

Drop dough by heaping tablespoons onto a parchment paper lined baking sheet.  Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.

Allow to cool 5 minutes, serve warm.

*I’m using less sugar than in the original recipe.  You may modify to use alternative sweeteners such as brown rice syrup, honey or maple syrup as you see fit.