Did you know brown sugar is just white sugar with molasses in it?
So if you want to feel fit and healthy and energized,
say no to recipes with white flour and brown sugar in it!
I found inspiration for this recipe on Pinterest and
healthified it so it’s delicious for dessert AND
healthy enough for breakfast or a pre or post-workout snack.
I say YES! to ingredients that our body will love us back for eating!
In this recipe, I made the following swaps:
– coconut flour swapped for white flour
– Coconut Palm Sugar swapped for white sugar
– virgin, organic coconut oil swapped for butter
INGREDIENTS:
1/2 cup virgin, organic coconut oil, liquified and melted 1 large egg (with a label that says certified humane, if possible)
1 cup Coconut Palm Sugar
1/2 cup peanut butter (I used chunky for the crunch but creamy works just as well. If you have sensitivity to peanuts, use almond butter)
1 tablespoon vanilla extract
1 1/2 cups coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup dark chocolate chips or cacao nibs
DIRECTIONS:
1. Preheat oven to 350F and lightly coat each muffin cup with coconut oil and a little flour.
2. If coconut oil isn’t liquified (when it cools, it becomes solid), melt it in a pan until it becomes liquid.
3. In a bowl, mix the wet ingredients: oil, egg, coconut palm sugar, peanut butter, vanilla, and whisk until smooth.
4. Add the dry ingredients to the bowl: flour, baking soda, and sea salt and stir until just combined.
5. Stir in chocolate chips (save a few to place on cookie tops before baking).
6. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to about half/three-quarters full (The cookies don’t rise much so if they fill up to the top, thats fine)
7. Place a few chocolate chips on each cookie top to create a pretty cookie top.
8. Bake for approx 12 minutes, or until tops have set and are pale golden. (I baked mine in a toaster oven because my oven wasnt working so I ended up baking them for more like 15 minutes. Stick a fork or a toothpick in the center of the muffin. If the fork/toothpick comes out clean, they’re ready! If not, bake a little longer.
9. Allow cookies to cool in pan for at least 15 minutes before removing them.
*Coconut flour is a tad dry so be sure to eat these with a glass of water or almond milk. Or, even better for dessert, crumble them on top of some coconut milk ice cream. YUM!
*Peanut butter may make your stomach sensitive as it is considered an inflammatory food. If you know you don’t do well with peanuts or peanut butter, swap with almond butter. Wont obviously give it the same taste but will be delish too!
This recipe was adapted by Averie Cooks recipe here.
Enjoy!
be delicious. be fit. be well.
xo be well, arielle
