Coconut Chocolate Chip Cookies

Hello hello!

Sorry if I left ya hanging last post about the cookies.

But don’t worry, they are here! Worth the short wait I promise ya. So these came about because I was really hankerin’ for some good old school style chocolate chip cookies, but of course I wanted to make a healthier verison, as I always do. To me creating healthier desserts is like a game, or a puzzle: you know what you want the end result to be, you just need to find a better way to get there. A way that doesn’t include excessive sticks of fatty butter or nasty processed sugars and flours. There must be a better way!! And there is. And this is it.

These also introduce a newly discovered natural sweetener that I LOVE: palm sugar.

Palm sugar comes from the coconut palm tree. It has a delicious caramel-ish taste to it, and is a naturally low glycemic index food, so it would be a great option for diabetics! It can be used 1:1 for regular sugar, but is much less refined and therefore more healthful. It apparently contain lots of potassium, magnesium, zinc and iron, as well as vitamin C and many of the B vitamins, according to some sources. Basically it’s just another tasty, healthy, and environmentally friendly sweetener to add into the regular rotation. Now without further ado…

Coconut Chocolate Chip Cookies

(Gluten-Free, Vegan Option)

Ingredients:

- 1/4 cup Earth Balance vegan buttery spread

- 2 tablespoons coconut oil

- 1/4 cup palm sugar

- 2 tablespoons agave nectar

- 1 egg (or egg substitute for vegan option)

- 1/4 cup lite coconut milk

- 1 cup Bob’s Gluten-Free Flour

- 1/4 cup coconut flour

- 1/2 teaspoon xanthan gum

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon cinnamon

- 1/4 teaspoon sea salt

- 1/3 cup dark (60%) chocolate chips (or vegan chips for vegan option)

- 1/3 cup coconut flakes

-  1 teaspoon vanilla extract

Steps:

1. Preheat oven to 350º. Blend together buttery spread, coconut oil, agave, and palm sugar. Then add in egg, coconut milk, and vanilla, and blend again until thoroughly combined (you can see my sweet hand blender in the background, a hand me down from my mom circa about 1970):

2. In separate bowl, sift together both flours, xanthan gum, baking powder, baking soda, cinnamon and salt:

3. Slowly add dry ingredients to wet in small batches until thoroughly combined (the mixture will seem too gooey, but don’t worry these puff up perfectly when baked):

4. Add in chocolate chips and coconut shreds and hand mix in:

5. Drop by rounded spoonfuls onto non-stick baking sheet (I made 14 medium sized cookies)

6. Bake for 10-12 minutes

6. Enjoy with cold glass of your favorite non-dairy milk (I had my new coconut milk)

Just like grandma used to make… only better. Sorry grandma.

These definitely have a distinct coconut flavor, so share them with any coconut lovers in your life! It’s a unique twist on a classic. My roomies and I sure liked ‘em as we cleaned out the tray within a day. Typical.

Try ‘em out and let me know what you think!

xoxo

Hilary

Nutritional Facts

Coconut Chocolate Chip Cookies

Svg Size: 1 cookie. Svgs per Recipe: 14. Calories: 170, Total Fat: 9.5g, Sat. Fat: 5.6g, Carbs: 20.8g, Fiber: 2.9g, Sugar: 11.5g, Protein: 2.5g

*Please Note* All calorie and nutritional information is approximate and based on the exact ingredients I used. Any changes or substitutions to the recipe will result in changes to nutritional information. As measurements and nutrients vary from ingredient to ingredient, the exact accuracy of this data cannot be guaranteed.

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