There’s a new cookie in town!
These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious. You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.
But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?
My daughter is pretty obsessed with chocolate chip cookies, they are her absolute favourite, so I had to come up with some sort of master plan for a look a like cookie without the tons of butter and sugar. And although these do still have some sugar, it’s half of the usual amount. And boy, are the good! I say, make ’em TODAY!
TIPS & NOTES!
- Coconut oil is super healthy!
- Make sure you let your coconut oil cool otherwise it’ll melt your sugar and your dough will be too runny to use.
- Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
- Chill the dough for one hour to keep the cookies from spreading too much.
- 1/4 cup coconut oil, melted and cooled at least 10 minutes
- 1/4 cup margarine, melted and cooled at least 10 minutes
- 1/2 cup + 2 tbsp. coconut sugar, tightly packed
- 1/4 cup xylitol or more coconut sugar
- 1 large egg (room temperature )
- 1 teaspoon vanilla extract
- 1 1/4 cup + 2 tbsp spelt flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.
Add egg and stir well.
Stir in vanilla extract. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 30 minutes.
Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
Bake for 11 to 12 minutes, cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.