The Chocolate Chip
Rich, smooth and perfectly sweet chocolate chip cookie.
Life changing chocolate chip cookies. Great dessert or snack!
Perfection in a picture.
The Sweetener
For this recipe we’ll be using coconut sugar as a sweetener. It’s perfect for baking and it’s light and smooth. I really like baking with monk-fruit as well but for this recipe coconut sugar is the trick. If you rather use monk fruit feel free, but remember its naturally sweetener so you’ll have to adjust the quantity. I’d recommend 1/2 cup and maybe even a little less.
The Flour
This recipe is so volatile you can basically do it with any flour that you have in hand. I chose oat four since its the lightest and fluffiest. Coconut flour usually crumbles so I wouldn’t recommend it for this recipe, but wholewheat, buckwheat and even spelt flout would work perfectly.
The Chocolate Chips
This recipe is so volatile you can basically do it with any flour that you have in hand. I chose oat four since its the lightest and fluffiest. Coconut flour usually crumbles so I wouldn’t recommend it for this recipe, but wholewheat, buckwheat and even spelt flout would work perfectly.
Here any chocolate chip will work. The two brands that I love are Hu Kitchen Gems and Lily Sweets (will post picture below).
Pro Tip: enjoy your chocolate chip warm in the microwave with your favorite vegan ice cream or a spoonful of almond butter :)
The Recipe
The chocolate Chip
Cook time: 20 min
Prep time: 15 min
Yield: 9 mediun cookies
Ingredients
- 3/4 cup coconut sugar
- 5 Tbsp. melted coconut oil
- 6 Tbsp. oat flour
- 5 Tbsp. oats
- 2 Tbsp. coconut flour
- 1/2 tsp baking powder
- 3 Tbsp. water
- pinch of salt
- 1/4 cup chocolate
Instructions
- Preheat oven to 350 ºF
- Mix the coconut sugar with the coconut oil
- Add flours, oats, baking powder and salt and mix well.
- Add Water
- Fold in chocolate chips.
- Scoop the misxture of form medium balls with your hands and press.
- Bake for 12-14 minutes.
Enjoy warm with toppings
Let me know if you try this out!
