Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

November 25, 2010

Raspberry Chocolate Chip Coconut Cookies

Coconut Cookie with Raspberry/Pomegranate Preserve

Coconut Cookies
4 eggs
1/2 tsp vanilla extract
1/2 cup coconut oil
1 cup coconut flour
1 cup sugar
4 tsp cream of tartar
1 TBS gelatin
4 pinches of sea salt
1 1/2 cups coconut flakes or shreds
 3/4 cup lecithin free dark chocolate chips
 Dollop of jam per cookie (optional)

I found this recipe online through a link from one blog to another blog.  I, of course, had to add my own twist to it.  Hence the addition of the gelatin and jam.  I think the next time I make them, I will use a little less coconut flour....and possibly more chocolate. ;)

Mix the wet ingredients first, then the dry ingredients in separate bowls.  Mix the 2 groups together and add the chocolate chips.  I used a ice cream scoop to form each cookie and then used the back to make an indentation for the jam.  I used the last of a raspberry preserve jar and some raspberry pomegranate.  The raspberry was slightly darker and thicker than the raspberry blend.  I think some orange marmalade would work well too.  I made some plain too, no jam, but they were a bit boring after eating one with the jam.

Bake at 350 for 10-14 minutes.  I think mine needed to go a little longer because of the jam.

Hearth and Soul Hop 
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Gluten Free Wednesdays 
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  1. Raspberry and chocolate is such an excellent combination, adding coconut must really take these over the top. I'm trying this recipe. Thanks!

  2. For the moment I can only imagine the sugar rush your awesome cookies will bring! I will be making these asap. Thanks for sharing with the Hearth and Soul hop.

  3. Your cookies look wonderful. Thank you for sharing your recipe and you have a great week.

  4. I've always like thumbprint cookies and these are similar. I like that they have coconut oil and flour in them. In fact, I'd like to have one right now.