Healthy chocolate chip cookies. Don’t tell your kids.
I found myself apologizing to the people of Trader Joe’s the other day.
I’m a prolific buyer of coconut products. All the coconut products. In my cart, you will find: coconut oil, coconut sugar, coconut milk (both canned and fresh), and coconut cream. I’m not sure if you’ve noticed coconut shortages in your area, but we’ve had quite a few of them. And I think it’s all my fault. I’ve been buying all the coconut products.
There was a period of about 7 weeks where I could not find full-fat coconut milk in the stores. When it came back in stock again, I bought it all. Oops. From 3 different stores. Oops again.
And when coconut oil was temporarily moved to a new location at Trader Joe’s, I mistook it for another impending shortage and I bought a case.
I’m starting to think I’m single-handedly responsible for the coconut shortages in my area. But now you can be, too, with these healthy chocolate chip cookies! They use coconut oil and coconut sugar, so you, too, can be an impulse buyer of all the coconut products.
I made these for that little babe I gave birth to about 16 months ago. She just learned the word ‘cookie’ the other day, and if I tell you what she thinks a cookie is, you will stone me.
You want to know, don’t you?
(Mom, don’t read this).
My Camille thinks a cookie is a fig.
I know, I’m the worst. The WORST.
She likes to grab my hand, pull me into the kitchen and say ‘cookie’ while pointing to the counter where the figs are. If she only knew why I’m so happy to oblige her request for a cookie. If she only knew what a real cookie was…
I’ve been scolded at from all angles for my denying Camille sugar. Most recently, the daycare women told me that while it’s sweet that I pack Camille a healthy snack (usually plain yogurt with fresh fruit), she’s jealous that the other kids get to eat graham crackers.
I even tried sending my Homemade Graham Crackers with her, but she just wanted the ones the other kids were eating.
And since I’m already defeated, let’s just go ahead and break it to her that a cookie is actually something delicious. With an excess of chocolate chips. Crisp edges, chewy centers. Therapy, in one bite.
You know me too well, though. These chocolate chip cookies are made with whole wheat flour, coconut oil, and coconut sugar. But but but you totally can’t tell the difference, I swear! They’re healthy chocolate chip cookies.
I like to think of coconut sugar (sometimes, I lovingly refer to it as xoxonut sugar) is the little sugar that tries harder than the rest. It’s sweet, yes, but it also has warm spice notes to it. Like you added spices to your cookie without even trying. Speaking of, you should totally make my Coconut Sugar Cookies with the rest of the bag–you’ll be amazed!
If you, or anyone you know, is lying to their kids about what a cookie is, send this recipe their way. But first: make a batch of these healthy chocolate chip cookies for yourself and feel virtuous while eating them.
Yields 8 cookies
A small batch of healthy chocolate chip cookies made with coconut oil, naturally sweetened with coconut sugar, and whole wheat flour.
10 minPrep Time
9 minCook Time
19 minTotal Time
- 1/4 cup solid coconut oil
- 1/2 cup coconut sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup dark chocolate chips
- Preheat the oven to 375. Lightly spray a cookie sheet with cooking spray.
- In a medium bowl, add the solid coconut oil and coconut sugar, and beat until fluffy about combined, about 30 seconds.
- Add the egg yolk and vanilla, and beat until combined.
- Next, evenly sprinkle the flour, salt, baking soda and baking powder on top of the coconut oil mixture. Beat to combine everything well.
- Finally, stir in the chocolate chips.
- Press the dough flat in the bowl (as best you can), and roughly divide the dough in quarters. From each quarter, make 2 cookies, for a total of 8 cookies.
- Space the cookies evenly on the baking sheet, and press them down slightly--not totally flat.
- Bake for 9-11 minutes, until the edges are starting to turn golden brown.
- Let cool on the baking sheet for 2 minutes, and then move to a wire rack to cool completely. (But seriously: who actually lets cookies cool? I eat these straight out of the oven).