My dentist will be the first to admit that I have a very big sweet tooth. Ever since I was little, I was addicted to all things coated in or baked with sugar..but let’s be honest, what kid isn’t addicted to sugar?
When I started to dive into living a more health conscious lifestyle, sugar was the first thing I tried my best to omit. Although this addiction is still very prominent today (if I let it), I can happily say that I have simmered down the fire a little bit. Thanks in part to my new found passion for my own health and wellness.
My love for turning a regular recipe into a healthier version is more of an obsession. I thoroughly enjoy making something that will not only taste great, but also not cost me 3 days worth of calorie intake.
When I first came across coconut and heard all of it’s amazing benefits–high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index– I knew it was going to be the perfect substitute for flour!
So, determined to create a “healthier” cookie, I went at it..and what came out turned out to be quite delicious and is now my go-to treat when I am craving something sweet!
I promise I’ll stop babbling and get to the recipe, but first I wanted to throw in a few quick notes ::
- Coconut flour takes a few minutes to absorb the liquid.
- Your dough should be a little wet and gooey.
- If your mix is still pretty wet (too wet to form into balls) add a little bit more coconut flour.
- You can use any type of sweetener you like. I’ve tried syrup, honey & agave. Sometimes just one, I one time mixed all three!
- 1/2 cup Coconut flour Loosely spoon the flour into your measuring cup
- 1/4 tsp Baking Soda
- 2 Large eggs Room temperature
- 1/4 cup Coconut oil – melted
- 1/4 cup Maple syrup
- 1/2 tsp Vanilla extract
- 1/3 cup Dark chocolate chips More for topping
Preheat your oven to 350 F. Prepare a cookie sheet (lining with parchment is optional).
2. In a large bowl, stir together coconut flour, baking soda, and salt.
3. Add eggs, coconut oil, maple syrup, and vanilla extract. Stir vigorously until everything is combined. The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.
4. Finally, fold in the chocolate chips.
5. Using two tablespoons or a small scoop, form 12 dough heaps and drop onto the cookie sheet. Flatten the cookies and top with a few more chocolate chips.
6. Bake for 12-14 minutes until golden.
7. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
*Store in an airtight container for 3-5 days-if they even last that long. This batch was devoured that same day.