I’m so happy with these chocolate chip cookies. Not just because they’re grain free and not just because they’re low in sugar or unrefined, but because my kids love them. Lately, the little people in my family have been a tough crowd to please. I persevered and came through with this recipe.
It features my buddy, coconut oil. Today I got an email from a reader asking if coconut oil was healthy to eat, or if it would increase cholesterol. It’s a valid question a coconut oil has been demonized, along with all other saturated fats. Alas, nothing could be further from the truth. Coconut oil is a fantastic fat to add to your diet, and if you’re struggling with weight loss, it should be a staple in your kitchen cabinet.
Coconut oil is indeed quite saturated, but contains no cholesterol. Even if it did, there is no connection between dietary cholesterol and bad (LDL) cholesterol. This is why you’re seeing eggs make headlines as a food that’s ok to eat again. That said, this recipe contains eggs, too!
I’m from Wisconsin. A couple months ago, my brother came down to Chicago to visit me and brought this bottle of maple syrup. We love it. I opted to use maple syrup in this recipe instead of honey to give it a little different flavor and to use something I knew was relatively local.
The texture of these cookies is surprisingly moist. Sometimes, recipes made with coconut flour can be a little dry. I avoided this by using some almond flour. If you don’t have almond flour in your kitchen, don’t worry! All you need is 1/4 cup. To get around this, grind down a 1/4 cup of unsalted almonds in a coffee grinder and you’ve got your almond flour – freshly prepared.
All in all, it took me about 10 minutes to prepare everything and 12 minutes to bake. One of the great things about baking with coconut oil is as this ingredient gets closer to room temperature, it becomes more solid. The cookies hold together nicely with a great texture. Have fun making these.
Yields 18 cookies
1/2 cup coconut flour
1/3 cup coconut oil, melted
1/4 cup almond flour
1/4 cup maple syrup
1/4 cup chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon vanilla
pinch of sea salt
1. Preheat oven to 350.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine coconut flour, almond flour, baking soda and sea salt. Mix thoroughly.
4. Whisk together two eggs and add to the flour mixture along with the maple syrup and vanilla. The mixture with thicken up quickly, so stir until all the wet ingredients are well-combined.
5. Finally, add in the chocolate chips. Fold in gently.
6. Using a teaspoon, make small dollops to get a perfect two-bite cookie.
6. Bake for 12 minutes. Allow to cool completely. enjoy!
Like this recipe? The you’ll like the muffins, cookies and bars I have in The Belly Burn Plan. Yum!