If you know me, you know I have a super sweet tooth. As a kid, I used to eat handfuls of Chips Ahoy cookies from my family’s cookie jar after school and sneak late night snacks like the peanut butter cups from the freezer. (Confession: Those were my brother’s — he wasn’t too happy when his Reese’s went missing.)
Now that I have my snacking under control, I’m constantly looking for ways to make desserts a bit healthier.
Coconut Chocolate Chip Cookies
Serves: 15-20 cookies
½ cup coconut flour
1 cup almond flour
½ tsp baking soda
1 egg (or 1 flaxseed egg)
¼ cup coconut oil, melted
¼ cup ghee, melted (or a total of ½ cup coconut oil if you don’t have ghee)
¼ cup maple syrup
½ tsp pure vanilla extract
¼ cup unsweetened, plain almond milk (or coconut milk)
¼ cup mini chocolate chips
2 Tbsp shaved coconut flakes
- Combine flour and baking soda in a mixing bowl.
- In a another bowl, stir the coconut oil, ghee, maple syrup sugars, egg, vanilla extract and milk.
- Add the wet ingredients to the dry ingredients and mix well. Your batter might be on the dry, crumbly side (gluten-free flour can do that). If so, start by adding 1 Tbsp of nut/coconut milk at a time until the batter comes together.
- Fold in the chocolate chips (or a chopped chocolate bar) and coconut flakes.
- Chill batter in the fridge for 5-10 minutes and preheat the oven to 375°F while you wait.
- Roll cookies into balls about the side of ping pong balls and flatten slightly. Place cookies on a parchment-lined cookie sheet. Bake for 10-15 minutes or until the edges start to brown.