I’ve been on my coconut oil kick this week. I hope you have been inspired to go out and try some. It is such a versatile oil that I think you will enjoy incorporating into your kitchen creations.
My sister-in-law, Annie Bhagwandin, and her husband have a chestnut orchard in Washington. This prompted her to write this amazing cookbook: The Chestnut Cookbook.
Annie is a genius at utilizing the American chestnut. She even made the most amazing cookies which incorporated whole wheat pastry flour along with chestnut flour. They were AWESOME: not too sweet, full of fiber and protein, a wonderful snack.
This combo that Annie had come up got me to thinking about how to create a chocolate cracker that wouldn’t be too sweet, would incorporate whole wheat flour along with a nut flour, and would use virgin coconut oil. Well, thanks to Annie’s inspiration, I have one to share with you.
1/2 cup almond meal
1/4 cup cocoa powder
2/3 cup virgin coconut oil
1/2 cup cane sugar
1/2 tsp sea salt
1 tsp pure vanilla extract
1 tsp almond extract
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. In a bowl, place the coconut oil, sugar, and salt. Mix until well blended. Add egg, vanilla extract, and almond extract and mix until blended. Now add your whole wheat pastry flour, almond meal, and cocoa powder. Mix. Your dough will be like a “drier” cookie dough but shorter (meaning a bit oilier than typical cookie dough).
On your work surface, sprinkle some whole wheat pastry flour. Then turn about 1/2 of your dough onto your work surface and roll out until the dough is about 1/4 inch thick. Using knife or pizza cutter, cut your dough into squares. Once your dough is cut, transfer your squares onto the lined cookie sheets. Repeat with the second half of your dough. (Note, your crackers will neither spread much nor rise during the cooking process so you can place them close together.) Bake in your preheated oven for 7-8 minutes or until your crackers begin to brown around the edges. Remove from oven and transfer your crackers to a cooking rack. They will firm up and harden as they cool. Enjoy!
Option: Animal Crackers
If you’d like to make animal shaped crackers, first divide your dough into two equal pieces. Wrap each piece of dough in plastic wrap and place in the refrigerator to cool (minimum of 1 hour). When ready to make crackers, take the dough out of the refrigerator and roll out to 1/4 inch thick. Using animal shaped cookie cutters, cut out your animal crackers. Bake in a 350 degree F oven for 7-8 minutes or until lightly browned around the edges.