If you’re in the mood for a
delicious, thin, crispy (+ healthy)
chocolate-chip cookie, you’re going to fall in LOVE this recipe.
And, your body will love you back for eating them.
Thin and delicious just like Tate’s Famous Chocolate Chip Cookies
yet they’re actually good for you.
Benefits:
– Gluten-free (won’t make your stomach rumble)
– Dairy-free (non-inflammatory + easier on digestion)
– made with coconut palm sugar (low glycemic, so won’t make your blood sugar spike)
– includes a dash of coconut water (energizing + high in potassium, which is good for your heart).
Chocolate Chip (Coconut Water) Cookies
Ingredients:
2 1/4 cups Coconut Flour
1/2 teaspoon baking soda
1 1/4 cups coconut oil
1/4 cup coconut water
1 1/2 cups Coconut Palm Sugar
1 teaspoon sea salt
2 teaspoons vanilla extract
2 large eggs
2 cups dark chocolate chips
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the coconut flour and baking soda; set aside.
3. In a food processor or blender, combine the coconut oil and coconut palm sugar. Blend on medium speed until mixed well.
4. Reduce speed to low and add sea salt, coconut water, vanilla extract, and eggs. Beat until well mixed for about 1 minute.
5. Slowly add flour/baking soda mixture until combined.
6. Stir in the chocolate chips.
7. Drop tablespoon-size balls of dough (2 inches apart) on a baking sheet lined with parchment paper
(I used tin foil because it was all I had, but parchment paper is healthier).
8. Bake until cookies are golden brown approximately 15 to 17 minutes
(when there’s about 5 minutes left, take out of oven, flatten each one with a spatula and keep on cooking!).
9. Remove from oven, and let cool on the baking sheet 1 to 2 minutes.
10. Transfer cookies to a wire rack, and let cool completely.
Makes approx 30 cookies.
P.S. This recipe was a totally healthified version of
Martha Stewart’s Thin Chocolate Chip Cookies.
Voila! Enjoy!
Trust me – your tastebuds (and body) are going to
love you.
be delicious. be sweet. be well.
xoxo
be well,
arielle
