I have derived yet another crazy random (and weird) cookie recipe out of no where. Be warned! It’s because I had an ingredient that needed to be used; chocolate mousse pudding. I was afraid that baking the pudding would result in a ‘rubbery’ cookie, so I added the coconut and pecans to keep it from being that way. It actually worked pretty well.
These aren’t super sweet, but they’re chocolate-y, tasty and nice as a snack or at the end of a meal. I suppose they are a bit of a pain to make if you didn’t have the chocolate mousse pudding made. But maybe my recipe will inspire someone to create something similar that works for them!
This recipe makes just over 2 dozen cookies.
1 cup chocolate mousse pudding
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/2 teaspoon Ener-G egg replacer with 2 tablespoons warm water
1/4 cup coconut oil
1/4 teaspoon xantham gum
1/4 teaspoon vanilla extract
3 drops liquid stevia
2/3 cup unsweetened dessicated coconut
3/4 cup chopped pecans
Preheat the oven to 350 degrees.
In a medium bowl, first whisk all dry ingredients together; flours, cornstarch, and xantham gum. Add the mousse pudding, coconut oil, vanilla extract, stevia, and the egg replacer. Mix it well. I actually mixed the coconut oil in the mousse pudding before I mixed it into the dry ingredients. I was afraid it wouldn’t spread around well enough. That seemed to work well though. Then add the coconut and pecans. Spoon batter onto a sprayed cookie sheet, about 3 down and 4 across. The cookies don’t spread well, so try and form them as best you can. Bake for 10 to 15 minutes. Let them cool.
They are especially tasty is still partially frozen! (I keep most sweet treats in the freezer because I just can’t eat them fast enough before they would spoil otherwise. I pulled a couple out of the freezer yesterday and didn’t want to wait for them to thaw. I actually like them better when they’re cold/frozen.)