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 While this little cookie has some white cane sugar, half the amount of sweetening has been replaced by coconut sugar – derived from the nectar of the coconut flower. Wheat flour (for those gluten-sensitive) has been replaced by coconut flour (high in both fiber and protein) and brown rice flour.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.