a cookie with good creds (& great crumbs)
A friend recently challenged me to include recipes for sweets that utilized “sugars” other than the typical cane. While this little cookie has some white cane sugar, half the amount of sweetening has been replaced by coconut sugar – derived from the nectar of the coconut flower. Wheat flour (for those gluten-sensitive) has been replaced by coconut flour (high in both fiber and protein) and brown rice flour. Half the amount of the usual butter fat has been replaced with unrefined coconut oil (solid at room temperature – a heart-healthy saturated fat that improves the all-important ratio of HDL to LDL levels in the blood stream). The rest of the fat is supplied by a light, fruity (also heart-healthy) olive oil.
no wheat flour – instead coconut flour & brown rice flour
no butter – instead coconut oil & fruity olive oil
sugar – half replaced with coconut sugar
Now that we’ve covered some of the health factors, can we talk about taste? We all know this – coconut and chocolate are a classic duo…think Mounds bar. This cookie is so tender, it’s moist, delicately not cloyingly sweet, has a decidedly coconut-y aroma, and is strewn with melty bits of deep dark chocolate (full of antioxidants by the way – and lucky for us, a little bit of dark chocolate is recommended every day.) (Add heart-healthy walnuts too, if desired. I do!) Conclusion: This is a mighty good little cookie.
Still, let’s be real – cookies aren’t health food. But eating a sweet little something (in moderation) is one of life’s sweet little pleasures. And, considering that good ones have the power to lift even the drollest of mouths, I could be wrong, but that sounds pretty healthy to me.
(Please allow me one more honest sentiment – they may look like a normal chocolate chip cookie, but believe me, they aren’t. And after tasting these, my old recipe will go curb-side, come Wednesday.)
A Wheat-less (but still not weightless) Coconut Chocolate Chip Cookie
(this will make approximately half a normal-sized batch of cookies)
- ¾ cup + 3 Tablespoons brown rice flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (4 Tablespoons) coconut oil melted (unrefined has more of a coconut flavor)
- ¼ cup (4 Tablespoons) light, fruity olive oil (or other neutral-tasting seed or nut oil, such as canola)
- ½ cup coconut sugar (this can be used, 1 for 1, to replace brown sugar, especially in baking)
- ½ cup white sugar
- 2 eggs (whisked to double volume)
- 1½ teaspoon vanilla extract
- 1 cup dark semi-sweet chocolate chips
- ½ cup walnuts (optional – but another heart-healthy food) (If you don’t like, or can’t eat, nuts, you might try replacing with shredded coconut.)
Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper if desired.
In a medium bowl, stir together rice flour, coconut flour, baking soda and salt.
In a small bowl, whisk eggs until about doubled in volume. Add vanilla.
In a medium bowl or the bowl of your stand mixer, beat together the coconut oil and olive oil. Add sugars and beat well. (This will not be the creamy mixture that you’re used to when combining sugars and butter. Don’t be concerned.) Add to this the whisked eggs and vanilla. Beat. Stir in the dry ingredients until well-blended. Add chocolate chips, and nuts if using.
Drop by spoonfuls onto a cookie sheet and bake for 8 or 9 minutes, until golden brown. Remove from the oven, but allow to sit on the cookie sheet for one minute before removing to a rack to cool.
As far as I can determine, these cookies are gluten-free. There’s no gluten in the coconut flour or coconut sugar, and none in the brown rice flour. If there’s any, I suppose it could possibly be present in small amounts in the chocolate chips. You who are gluten-intolerant would probably know best.
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