So today is National Cookie Day!
Recipe by Mimi Council.
Cardamom Chocolate Chip Cookies
91 grams (1/4 cup plus 2 tablespoons plus 2 teaspoons) organic coconut spread
68 grams (1/4 cup plus 1 tablespoon) organic cane sugar
68 grams (1/4 cup plus 1 tablespoon) organic packed dark brown sugar
255 grams (2 cups) organic all purpose flour
3/4 teaspoon organic cardamom
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup plus 1 tablespoon organic unsweetened vanilla coconut milk
113 grams (heaping 3/4 cup) organic dark chocolate chunks
64 grams (1/2 cup) organic pecans
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment add the coconut spread, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of coconut spread.
In a separate bowl, add the flour, cardamom, vanilla bean, baking soda, and sea salt and whisk together. Add the coconut milk to the sugar mixture, then add the flour mixture on top and mix on low until combined. Add the dark chocolate and pecans and mix until combined.
Using your hands, form the dough into 15 balls and place them on the prepared cookie sheets. Flatten slightly so they are about 2 1/2-inches in diameter.
Bake for 11 minutes or until golden brown around the edges. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free - Replace the all purpose flour with 255 grams (1 2/3 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until golden brown around the edges.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!