Coconut Chocaroon Chip Cookies

coconut cookies .png

 

Although these may not be the most photogenic of cookies….I had many requests for the recipe! My husband loves chocolate chip cookies, but I am often stuck between wanting to make him the good old fashioned, unhealthy ones and recreating recipes to make them super healthy! Often enough, I make a healthy version, and they are just as good as the traditional!

These “Coconut Chocaroon” chip cookies are a healthy version of two classics, the chocolate chip cookie and a coconut macaroon combined. I thought of this recipe one night when I was trying to think of a dessert I could concoct out of random ingredients I had at home. I had a bag of coconut flour, dark chocolate chips, and coconut flakes. I had never used coconut flour before for anything, but it literally tastes just like a coconut macaroon.  I really like the Bobs Red Mill brand (pictured) which was what I used for this recipe. I figured there must be a way to use the coconut flour in a cookie recipe, and I was right! This is what I came up with:

Coconut Chocaroon Chip Cookies
Ingredients:

1/3 cup melted coconut oil

1/3 cup honey, agave nectar (I used agave)

2 teaspoons vanilla extract

2 eggs, slightly beaten

¼ cup unsweetened almond milk

1/2 cup coconut flour

¼ cup quick cook gluten free oats (sprinkle in more if batter is too wet)

½ teaspoon baking soda

¼ teaspoon salt

½ cup shredded coconut

½ cup dark chocolate chips

 

  1. Mix all wet ingredients together in one bowl, and dry ingredients in another. Combine and add the chocolate chips and coconut flakes.
  2. Scoop into balls and lay on a parchment lined baking sheet. I lightly flatten each with my hand so that they bake evenly.
  3. Bake at 350 for 20 min

These cookies are full of flavor and nutrients! It’s all you want in a chocolate chip cookie without the excess sugar, fats and “empty” calories from white flour. After baking, I let cool and store in the fridge! Eat well and feel well!!