Taos Double Chocolate Chip Cookies

taos double chocolate chip cookies
(makes 24)

1 1/2 cups unbleached white whole wheat flour*
1/2 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ancho chile powder
1/2 tsp cayenne pepper
1/2 tsp coarse grey sea salt
3/4 cup agave nectar
1/2 cup extra virgin olive oil
1 organic egg
1 tsp pure vanilla ( i like madagascar)
1/2 c organic flaked coconut
1/2 c bittersweet chocolate chips (60 % cacao)

preheat oven to 325 degrees. line 2 baking sheets with silpat or parchment paper. set aside. sift together all dry ingredients into medium bowl. in separate small bowl, whisk together the agave nectar, e.v.o.o, egg and vanilla. pour wet ingredients into dry and, using a wooden spoon, stir until combined. fold in coconut and chocolate chips. drop by tablespoons onto prepared sheets (i use a medium ice cream scoop). bake for 15 minutes and let sheets cool on racks. you can store in airtight containers for a couple of days...but best the day they are baked.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**
redorgreenchili.blogspot.com