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
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
- Mix all wet ingredients together in one bowl, and dry ingredients in another. Combine and add the chocolate chips and coconut flakes.
- Scoop into balls and lay on a parchment lined baking sheet. I lightly flatten each with my hand so that they bake evenly.
- 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!!