Ingredients:
- 1½ cups almond flour
- ½ cup coconut flour
- ½ cup panela (rapadura), finely grated or powdered
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 large eggs
- ¼ cup melted coconut oil (or butter, if you prefer)
- 2 tsp vanilla extract
- ½-¾ cup dark chocolate chips or chunks (70% cacao or higher)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the almond flour, coconut flour, baking soda, salt, and powdered panela. Make sure the panela particles are very fine; if not, pulse them in a spice grinder or food processor before mixing so the sweetness distributes evenly.
- In a separate bowl, whisk the eggs, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until a soft dough forms. Fold in the chocolate chips.
- Let the dough rest for 5 minutes. Coconut flour absorbs moisture, and this short rest improves texture.
- Using a tablespoon or cookie scoop, portion the dough onto the prepared sheet, spacing cookies about 2 inches apart (they won’t spread much).
- Bake for 10-13 minutes, until the edges are lightly golden. Watch closely toward the end, coconut flour can brown quickly.
- Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Why Panela (Rapadura)?
Panela is a whole-sugar product made from evaporated sugarcane juice. Unlike refined white sugar or sugar alcohols, panela retains trace minerals and has a more complex nutrient matrix. It’s absorbed more slowly than highly refined sugars, meaning it tends to cause a gentler rise in blood glucose and a smaller insulin response when eaten as part of a balanced meal. This doesn’t make it a “free food” for blood sugar, but it does behave differently on the metabolic timeline than highly processed sweeteners. Always enjoy carbohydrates in proportion and in combination with protein and healthy fats.
