Make your baking a little more unique with these Burdock-Chocolate Chip Cookies! Toasted coconut, rich cacao butter, and a touch of Dr. Cowan’s Garden Burdock Root Powder come together for a delicious cookie that's perfectly chewy with just the right crunch.
Heat oven to 350 degrees. Line a cookie tray with baking paper.
In a pan, toast the coconut until golden brown. Watch carefully so it doesn't burn.
Mix all the dry ingredients in a bowl (including the toasted coconut), except for the baking soda.
Melt the cacao butter in a saucepan.
Add the egg, cacao butter and maple syrup into the dry mix and mix until combined.
Add the baking soda to the apple cider vinegar in a small bowl. Mix that into the mixture until it’s well combined.
Add chocolate chips and stir until mixed.
Form balls of dough on the baking sheet (recipe should make about 20 cookies. They will spread during baking so space the balls of dough a couple of inches apart.
Cook for 7 to 10 minutes, until golden brown.
Chill baked cookies in the freezer for about 10 minutes. Don't skip the test; freezing helps the cookies solidify.
