How can vanilla taste so strong in a chocolate brownie-like cookie? This is how....
1 cup ground chestnuts* ( i use Hidden Mere Farm organic chestnuts--roasted whole shelled) 1/4 cup coconut flour 1/4 cup dark cocoa powder 1 teaspoon baking soda 1/4 teaspoon sea salt or desert salt 1/2 teaspoon vanilla powder (ground, dried vanilla beans) 1/4 cup extra virgin coconut oil, melted 1/4 cup agave nectar 1/4 cup unsweetened vanilla soy or almond milk 1-1/2 teaspoons vanilla 2 egg whites 1/2 cup dark chocolate chips
Preheat oven to 350 degrees Line an 8" square cake pan with parchment paper. Coat edges and paper with healthy cooking spray. In a large bowl, sift together (important to sift and press and clumps from the coconut flour or the ground chestnuts) the chestnut flour, coconut flour, cocoa powder, baking soda, salt and vanilla powder. In a separate bowl, whisk the coconut oil, agave nectar, milk, vanilla and egg whites. Add to dry ingredients. Spread into pan, sprinkle with chocolate chips. then bake for 22-25 minutes or until top springs back slightly when touched with Let cool on baking sheet. Refrigerate until firm before cutting and removing from pan. *Roughly chop, then mill chestnuts a food processor or bullet-style blender.