I have been on a quest for a healthy and TASTY chocolate chip cookie. I just love cookies and giving them up was something I didn't want to do, but I also knew that eating them day in and day out was not good for my health - or my waistline!
Crispy, chewy AND dark chocolate chips? This is my kind of cookie. I am constantly baking up goods for my kids trying to sneak in healthier foods to their diet. But a healthy chocolate chip cookie? When I saw this recipe, I couldn't help but share. My cookies NEED to be crunchy and soft on the inside with gooey chips, and this is IT. Without butter, nuts, table sugar or any artificial ingredients at all.
This recipe describes my perfect chocolate chip cookie. It has brown crispy edges, a soft chewy center, is thin but still a little dense, and is studded with dark chocolate chips throughout.
They’re fantastic and not to mention they’re gluten-free and vegan.
Now a few tips for the glorious cookies (you gotta follow these steps or they won't come out right. Don't skip it)!
CHILL IT babayy! Chilling the dough is a must – it helps the cookies stay ultra chewy. But since the coconut oil becomes hard in the fridge, you’ll want to let the dough rest for a few minutes before you scoop them onto the baking sheet.
Softened coconut oil is your friend. You’ll cream it with the sugar like you do butter and it helps give the cookies just a little bit more lightness.
Shape to your liking. For puffier cookies, leave the balls of cookie dough in tact on the baking sheet. For thinner cookies, flatten them slightly between your palms.
Embrace the coconut. You might be wondering if these cookies have an overpowering coconut taste, but I can assure you, it’s very subtle. In fact, I’d argue that the coconut oil enhances the flavors of the other ingredients – the dark caramel of the coconut sugar, the nuttiness from the quinoa flour and even the sweetness from the chocolate chips.
Vegan Coconut Oil Chocolate Chip Cookies
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