Crazy girls be like, “Giving up cookies for New Year’s!” I’m all like, “No.”
If you know me, you know I have a super sweet tooth. As a kid, I used to eat handfuls of Chips Ahoy cookies from my family’s cookie jar after school and sneak late night snacks like the peanut butter cups from the freezer. (Those were my brother’s — he wasn’t too happy when his Reese’s went missing.) Don’t believe me? Ask my awesome boyfriend to show you a picture from my chubby days that he snapped at Thanksgiving.
Now that I have my snacking under control, I’m constantly looking for ways to make desserts a bit healthier… and that’s not changing in the New Year. Here is a recipe for chocolate chip cookies that incorporates whole wheat flour and subs in coconut oil for butter.
1 1/2 cup whole wheat flour (or coconut/almond/oat flour for gluten-free)
1/2 tsp baking soda
pinch of salt
1/2 cup soft coconut oil
1/4 cup + 2 tbsp sugar
1/4 heaping cup coconut (or brown) sugar
1 egg (or 1 T ground flaxseed + 3 T of water for vegan)
1 tsp vanilla extract
1 chocolate bar, or 1/4-1/2 cup chocolate chips
1/4-1/2 cup shredded coconut
*You might need 1 Tbsp of almond/coconut milk to bring a dryer batter together.
- Preheat the oven to 375°F.
- Combine flour, baking soda and salt in a mixing bowl.
- In a another bowl, whisk/blend coconut oil, sugars, egg and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Your batter might be on the drier side — if so, this is where you add the milk. Start with 1 T and mix well.
- Finally, fold your chopped chocolate bar to your cookie batter.
- Chill batter in the fridge for 5-10 minutes.
- Roll cookies into balls. Place cookies on a non-stick cookie sheet (or one lined with parchment paper). Bake for ~10-15 minutes or until the edges start to brown.