Choco chip cookies made with coconut cream

GOURMANDE in OSAKA

It’s too hot for butter so I use coconut cream a lot. I tried to make cookies with it.

It’s a bit different in texture. The batter was a bit too liquid (it’s very hot here) and the first batch spread too much. I used mold for the second. But they are (were) all delicious.

I totally eyeballed the proportions. Same volume of cream and egg, sugar to taste and as much flour/powder as needed.

Peanuts and chocolate for the flat ones. Raisins and choc’ for the small ones. You may think I was not generous in chocolate, but it’s 100% cocoa mass, very strong. I put the maximum. More would be too much.

Yes, that was tough to make them pass the night to make daylight photos… Great breakfast !

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