ʻUlu Chocolate Chip Cookies
Oct 09, 2020
ʻUlu Chocolate Chip Cookies
Nina Beatty
12
This recipe uses only breadfruit flour as a 100% wheat flour substitute – there is no better go-to sweet than a good old chocolate chip cookie!
Ingredients
- 1 ¼ cup ʻulu flour
- ½ tsp baking soda
- ½ tsp sea salt
- ⅜ tsp xanthan gum
- ½ cup coconut oil
- ¾ cup brown sugar
- 1 egg (large)
- 1 egg yolk
- 1 ½ tsp almond milk (any milk is fine)
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 2 tsp coconut oil (for the baking pans)
Optional to add:
- ½ cup local macadamia nuts or other nuts for Chocolate Chip Mac Nut Cookies or,
- 10 drops peppermint oil (make sure it is for cooking or therapeutic-grade so it is edible for Mint Chocolate Chip Cookies)
Directions
- Combine breadfruit flour, baking soda, sea salt, and xantham gum in a large mixing bowl and whisk dry ingredients well.
- Add coconut oil and brown sugar to dry ingredients, roughly mix in.
- Add the egg and egg yolk and mix all ingredients well.
- Add the almond milk and vanilla and mix until all ingredients are combined. **Ideal time to add mint if using.
- Stir in chocolate chips until evenly spread throughout the dough. **Ideal time to add nuts if using.
- Throw a clean dish towel over the dough and let rest at least 30 to 60 minutes - at room temp or in fridge is fine. This is a very important step, do not skip or your cookies will turn out gritty. If you have time, it is ideal to rest in the fridge overnight.
- Preheat your oven 15-20 minutes before you start baking. Grease pans with the 2 tsps coconut oil.
- Scoop a heaping Tbsp of dough onto pans, about 12 cookies per 9x13 pan.
- Press dough balls down a little bit.
- Bake cookies for about 10-14 minutes. Oven temps vary so keep an eye on them. When they start to brown on the edges remove them from the oven.
- Let cookies cool and then remove from pan with a metal spatula.
- Enjoy!
2 comments
Aloha can I use baked ‘ulu if I don’t have the ‘ulu flour?
What temperature for the chocolate chip cookies?!