Coconut-Chocolate Chip Cookies

Oh my goodness, this cookie is 100% plant-based, soft and chewy and TOTALLY healthy! It took me three tries to get this recipe right but man, did it turn out good! I originally tried to make this recipe with only coconut flour but they kept coming out too soft. Coconut flour is very, very absorbent,  it soaks up liquid like a sponge! So I added oat flour and removed the unsweetened apple sauce I was using and VOILA! And how awesome is it that there is no added processed sugar, only the plant-based natural sweetener, stevia. Dairy-free, soy-free, peanut-free AND you can very easily make this recipe gluten-free by using Bob’s Red Mill Gluten-free rolled oats. Who says a vegan cookie can’t be chewy and satisfying?

Healthy Coconut-Chocolate Chip Cookies!

Please try this recipe and let me know what you think. 🙂

Ingredients:

1 cup unsweetened coconut milk (OR almond milk)
1 cup oat flour (simply blend old-fashioned OR gluten-free oats in the blender)
1/2 cup Stevia in the Raw
1/3 cup coconut flour
1/3 cup reduced-fat, unsweetened shredded coconut
1/3 cup vegan chocolate chips (Sun life brand)
3 tablespoons coconut oil
3/4 teaspoons baking soda (Bob’s Red Mill brand is not tested on animals)
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional, ONLY if you want a stronger coconut flavor)

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine oat flour, coconut flour, shredded coconut, chocolate chips, stevia and baking soda. Mix with a fork until ingredients are completely incorporated.

3. Next, add melted coconut oil, vanilla extract, coconut extract and coconut milk. Mix with a fork until the batter is moist and free of any dry chunks. *Batter will still be a bit crumbly.

4.Lightly spray a cookie sheet with cooking spray. Mold about 1 TBSP of batter in your palm into a round, flat cookie shape and place about 1/2 inch apart. The cookies will not expand while cooking.

5. Bake for 20-25 minutes. *Let cook on a cooling rack or plate before eating/serving! The flavor really develops once the cookies are cool. If you eat them hot, they will crumble relatively easily.

Makes 18-20 medium sized cookies.

Skinny Macaroon Mini-Muffins!

I whipped up this recipe today while my little man, Oliver took a nap. It was a chore trying to get him to fall asleep today, he’s got 3 teeth coming in and he has been super cranky! So while he slept I took some “me” time to create a new recipe! 🙂

Healthy mini-macaroons!

The other day I was at Whole Foods and saw that coconut flour was on sale, so I picked up a bag. It is AMAZING for “healthy baking” and is high in fiber and low in digestible (non-fibrous) carbohydrates. I researched how to bake with it and came up with this delicious coco-nutty treat! It is PACKED with PROTEIN and FIBER and tastes like dessert!

*I love adding protein powder to all of my “figure-friendly” recipes, but I will note that if you would rather not add it you can sub the protein powder for oat flour, whole wheat flour, etc. If you want to sub the protein for coconut flour in this recipe you’ll have to add more liquid. Coconut flour is VERY absorbent so you will need to increase the coconut milk. I have not tried it without the protein powder yet so I’m not sure how it will work, but I would start by adding and extra 1/2 cup of coconut milk and see how thick the batter is. If it’s too thick, keep adding. 🙂

Fun Foodie Fact: Coconut oil has been described as the “healthiest oil on earth”. Coconut oil is largely comprised of “medium chain fatty acids” (unlike most other forms of dietary fats) and has been researched to protect against heart disease, lower the risk of atherosclerosis, acts as a protective antioxidant in the body, supports immune system function, helps prevent breast, colon and other cancers, and countless other amazing protective mechanisms!

*So start replacing your olive oils and vegetable oils with coconut oil!

Ingredients:

3/4 cup unsweetened applesauce
3 scoops vanilla whey protein powder (about 3/4 cup)
1/2 cup Stevia in the Raw
1/3 cup coconut flour
1/3 cup unsweetened coconut milk (I used Silk brand)
1/4 cup coconut oil
2 egg whites
1-2 tablespoons reduced-fat, unsweetened shredded coconut (optional)
1 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking powder

Directions:

1.) Preheat oven to 350 degrees.

2.) In a medium sized mixing bowl, combine applesauce, egg whites, vanilla and coconut extract, stevia and coconut milk. Stir with a fork until blended.

3.) Add protein powder (or other flour), coconut flour, baking powder and coconut oil. Stir until all ingredients are blended.

4.) Fill lightly greased mini-muffin tin with the batter. I sprinkled a pinch of unsweetened, reduced-fat shredded coconut on half the batch and left the other batch “naked”. It’s totally up to you if you want to add the coconut, but they do look prettier. 🙂

5.) Bake at 350 degrees for 13-15 minutes.

6.) Let cool for 15-20 minutes and ENJOY!

*Makes 26 mini bites OR 12 regular sized muffins.