Hip-Hop
Hip-Hop is a gluten free and dairy free recipe with 26 servings. One serving contains 114 calories, 2g of protein, and 8g of fat. For 29 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 14 people were glad they tried this recipe. This recipe from Mangia Blog requires vanillan extract, eggs, sea salt, and coconut sugar. It works best as a hor d'oeuvre, and is done in roughly 15 minutes. Overall, this recipe earns a not so awesome spoonacular score of 13%. If you like this recipe, you might also like recipes such as Hip-Hop Bunny Cake, Hip-Hip-Hooray Chicken Satay, and A Taste of Serenity – Rose Hip Cupcakes.
Servings: 26
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
½ c. almond flour
1 t. baking powder
1 t. baking soda
¼ c. cacao powder (or unsweetened cocoa powder)
chocolate covered Easter sunflower seeds, for topping
½ c. coconut oil, at room temperature
1 c. raw coconut sugar
2 eggs
2 t. instant espresso powder
½ c. certified gluten-free oat flour
1 c. + 2 T. certified gluten-free rolled oats
½ t. fine sea salt
½ c. unsweetened, shredded coconut
1 t. pure Mexican vanilla extract
Equipment:
baking paper
baking sheet
mixing bowl
oven
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.In a large mixing bowl, combine all of the dry ingredients.In a separate mixing bowl, beat the coconut oil and sugar together until creamy.Add in the eggs and vanilla extract, mixing until smooth.Add the coconut oil mixture to the flour mixture and combine until a dough begins to form.If the dough is still dry, add the almond milk to the dough and mix to combine. Fold in the coconut.Drop the dough by rounded teaspoons onto the prepared baking sheet.Flatten each cookie with the palm of your hand.Press 6-7 chocolate covered sunflower seeds into each cookie.Bake for 10 minutes.
Step by step:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.In a large mixing bowl, combine all of the dry ingredients.In a separate mixing bowl, beat the coconut oil and sugar together until creamy.
2. Add in the eggs and vanilla extract, mixing until smooth.
3. Add the coconut oil mixture to the flour mixture and combine until a dough begins to form.If the dough is still dry, add the almond milk to the dough and mix to combine. Fold in the coconut.Drop the dough by rounded teaspoons onto the prepared baking sheet.Flatten each cookie with the palm of your hand.Press 6-7 chocolate covered sunflower seeds into each cookie.
4. Bake for 10 minutes.
Nutrition Information:
covered percent of daily need
