The kids have been asking about those cookies and when I'm going to make them again. I kept putting it off because I wasn't sure of the recipe.
Today ended up being a day filled with hours of cooking and baking. I made granola bars, cinnamon granola, chicken soup, and a big pot of beans for tomorrow. I also made a double batch of those tasty chocolate chip cookies. I had to wing it but they turned out great. The kids say they are the best cookies they have ever had. They may have just been excited there was homemade cookies in the making after a whole year, but hey, I will take the compliment.
I substituted a few ingredients to make them just a tad healthier. If they are not healthier, they are at least packed with more health benefiting ingredients. One thing I know I did differently was not using applesauce. Last time I used applesauce in place of butter and I personally loved the results. Today I didn't have any applesauce so I replaced the butter with coconut oil. Still yummy, but I prefer the applesauce, it made it more moist. The kids say this batch was better.
My measurements are a guess so don't get uptight. :-)
1 cup of All Purpose Flour
3/4 cup Coconut Flour
1 teaspoon Salt
1 teaspoon Baking Powder
3/4 cup Coconut Oil
3/4 cup Honey
1 Tablespoon Vanilla Extract
1 cup brown sugar
1/2 cup white sugar (I used unrefined sugar)
3 eggs
2 yolks
1/4-1/2 cup of Almond Milk (only because I felt it was too thick)
Dash of Cinnamon
2 cups Chocolate Chips
1. Preheat Oven to 325 degrees
2. Mix together first four ingredients
3. In a separate bowl, melt coconut butter enough to be soft or almost liquid
4. Add remaining ingredients (except for chocolate chips) to the coconut oil and cream together.
5. Slowly stir in flour mixture to creamed mixture, a little at a time until all is mixed together.
6. Stir in chocolate chips (walnuts would be lovely too)
7. Place dough, by heaping spoonful onto a cookie sheet covered in parchments paper.
8. Bake at 325 for 12-14 minutes.
Do not over cook. Pull cookies out when still soft to touch, they will continue to cook and remain soft and chewy.
I made a double batch of these today and they were a hit. You still have the sugar in there but no butter and less traditional flour. I think last time I used more honey and less sugar.
Let me know if you try the recipe.
Enjoy!
