These choc chip doughnut cookies were born out of a need to use up a bag of coconut flour that has been sitting in my pantry for months. Coconut flour is a tough flour to use in baking as it acts completely different to regular flour. If you bought it without knowing this (like me) then you probably also have a bag of unused coconut flour staring at you each time you open the pantry.
Cue choc chip doughnut cookies! They are as delicious as they are cute.
If you don’t have a doughnut tin these can be made into regular cookies, they will taste just as great. Or I purchased my tin from the local supermarket for $8…bargain!
Choc Chip Doughnut Cookies
- 1 cup coconut flour
- 1 cup cashews
- 3 tbs maple syrup
- 3 tbs peanut butter or any nut butter
- 3 tbs almond milk or any milk on hand
- 1 tps vanilla bean paste
- pinch of salt
- ⅓ cup choc chips dairy free if vegan/lactose intolerant
- Preheat the oven to 180°C and grease a 12 hole doughnut tin.
- Place all ingredients except for the chocolate chips into a food processor and blend on high until combined.
- Stir through the chocolate chips. The mixture will be crumbly but it will come together when pushed into the tin. The oils from the coconut will come through and help the mixture stick together.
- Push the cookie mixture into the doughnut tin. If you don't have a doughnut tin, roll the mixture into balls and flatten with your hand.
- Bake for 12-15 minutes or until golden. Be sure to taste test one straight from the oven with oozy chocolate chips…YUM!