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View Portfolio Get in touchDouble Chocolate Chunk Cookies
Ingredients
- 1/3 cup coconut flour
- 1/2 cup xylitol
- 1/4 tsp salt
- 1 tsp vanilla bean powder
- 1/4 cup coconut milk
- 1/8 tsp cinnamon
- 1/3 cup SANE Chocolate Chips
- 1/3 cup SANE Cocoa Powder
- 2 large eggs
- 1/4 cup melted coconut oil
Total Time:
25 min Prep:
10 min
Cook:
15 min
Yield: 2 cookies Level: moderate
Yield: 2 cookies Level: moderate
Directions
- Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
- In a large metal, glass or ceramic mixing bowl combine: 6 tbsp coconut flour and ½ cup xylitol, and 1 tsp baking soda. Mix together thoroughly braking up any clumps. Set aside.
- In a small sauce pan over medium heat melt and combine: ¼ cup coconut oil, 2 tbsp cocoa powder, and 3 tbsp water. Melt and stir together until combined then bring to a low boil and remove from heat.
- Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
- Add to the mixture: 2 eggs, the 3 tbsp coconut milk + ½ tsp apple cider vinegar, and ½ tsp vanilla extract. Mix together well using a large spoon.
- Add the finely chopped raspberries to the batter and lightly stir.
- Spoon batter into muffin cups or pan. Fill ⅔ of each cup.
- Bake at 400 F for ~20 minutes, or until tooth pick comes out of center clean.
- Remove and let cupcake cool completely.
- Take the coconut milk can out of freezer and open it (it should be solid but not rock solid)
- In a medium size mixing bowl combine with electric beater: ½ cup solid coconut milk cream, ½ tsp lemon juice, ½ tsp vanilla extract, cocoa powder, and xylitol. Mix thoroughly. Put frosting in fridge until cupcakes have cooled enough to frost.
- Frost each cupcake with equal amounts of the frosting.