Chocolate Chip Cookies with Coconut Flour

I have been experimenting of late with new recipes using coconut flour instead of almond flour--lower in carb with a better fatty acid/nutreint profile and gives a very nice result too.

these turned out GREAT. the first chocolate ship cookie that is worthy of the name I think; better than any other on this site!

preheat oven to 375 F

1/2 cup oat flour
1/4 cup coconut flour plus 1 tablespoon
3/4 tsp baking powder
1/2 cup poly d fiber
1/2 cup salted butter
1/4 cup xylitol ( or erythritol)
12-18 drops liquid splenda ( 1/2 to 3/4 cup sugar equivalent)
scant 1/4 tsp molasses
1-2 teaspoons vanilla to taste
1 egg
approx 1 cup sugar free choc chunks--I used two chocoperfection dark choc bars cut into chunks

( all the "odd" ingredients are available at my local heath food store with the exception of poly D and the chcolate bars. I get these at netrition.com. The other ingredients are also available from that site if you cannot get them locally. chocoperfection has its own site as well but the shopping is higher than from netrition.)

combine oat flour, coconut flour, baking powder and poly D fiber in a bowl. Melt butter with xylitol and molasses ( i use the microwae for this), whisk together well , add the splenda then beat in the egg. Add wetingredients to the dry ones and stir well to combine. stir in the chocolate chunks. the dough will be fairly runny at this point. let the dough rest for several minutes till thick--it takes a minute or two for the coconut flour to soak up the moisture and thicken.

bake at 375F for 10 to 12 minutes until nicely browned. The cookies will spead a LOT so leave room. I baked only 5 at a time on parchment paper. When hot the cookies are a bit fragile so let them cool a bit before transferring to a cooling rack. Once cool these were a bit crunchy on the edges and a bit chewy in the middle and tasted--well--like chocolate chip cookies!!!!!!