I’m not sure it’s entirely fair to say I’m clumsy, but I do sometimes bang into things. Like at home. A place I have spent the vast majority of my time for over a year and a half now. A place I really should know like the back of my hand, right?
But sometimes I’m in a hurry and take a corner too tight and my shoulder goes into a doorframe like I’m a football player defending my quarterback. Even worse, sometimes I’m not taking a corner, but just like, you know, walking, and I run right into a wall like I had no idea it was there.
Don’t get me started on knees and cabinets and hips and countertops. The house does not change, but obviously I am too often in my own little world, daydreaming about I have no idea what, or even worse, multitasking to a point of total distraction.
Banging my body into things on accident is pretty much never a good thing.
But banging cookies on an oven rack is a great thing. And if I’m feeling a little angst over some of those run ins with walls or anything else, it’s also pretty fun to take out a little aggression and end up with a totally delicious result.
I know pan banging cookies have been going around the internet for awhile, but it’s not until I saw these on Zoe Bakes that I knew I absolutely, positively, without a doubt had to make them.
And I am so glad I did. With all the carob (or chocolate, we’ve been through this before, haven’t we???) it’s hard to resist these cookies, and since I aged the dough (I don’t really make cookies without aging the dough anymore), the flavor is caramelly and complex and pure bliss in every single bite.
Oh yeah, the texture is as good as they say about pan banging cookies with the transition from the crispy edges to the chewier middle one of delight. The only thing I will say about these cookies is that they are so large and thinner toward the edges that they are a bit delicate. But that’s a small price to pay for great cookies.
Classic cookies taken to the next level by banging the pan and creating a symphony of textures and flavors.
1 cup coconut oil, room temperature
1/3 cup maple sugar
¾ cup coconut sugar
1 large egg
1 tablespoon unsweetened almond milk
1 teaspoon vanilla bean powder
2 teaspoons espresso powder
½ teaspoon baking soda
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
8 ounces carob or dark chocolate, preferable in bar form and chopped rather finely
Sea salt for sprinkling
In a large bowl, beat the oil and sugars until combined and lightened in flavor and texture. Beat in the egg, milk, vanilla, and espresso. Stir in the baking soda and flour until the dough comes together. Stir in the carob or chocolate. Form dough into a ball, cover with plastic wrap, and refrigerate for at least 24 and up to 48 hours.
When ready to bake, preheat oven to 350 degrees F/ 325 degrees F convection. Line two baking sheets with parchment.
Take about 1/3 cup portions of dough, roll into balls, and flatten slightly before placing on the baking sheet. Be sure to leave plenty of room for spreading; six cookies per tray is about the maximum. Sprinkle with sea salt before baking for 10 minutes.
At this point, open the oven and using an oven mitt grab each tray and bang the pan on the rack. Bake three more minutes before banging again and finishing with an additional couple minutes in the oven. Cookies should be golden brown though not fully set in the center at this point.
Cool at least ten minutes before serving. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Food52
- Prep Time: 20 minutes
- Cook Time: 20 minutes