UPDATE: I updated the recipe below. I wrote 3/4 cup of butter prior to this and now it is 3/4 cup of coconut oil. Using butter will make the cookie dough much more dense and stiff while using coconut oil will make the cookie dough softer and easier to scoop up. I also tried using Bob’s Red Mill Gluten-free flour for a healthier option and it worked well although it is not exactly as chewy as when you use regular all-purpose flour. Gluten gives your cookies more body and gluten-free will make your cookies thinner and less dense. The egg remains in the recipe.
Hello, peeps! It’s Friday-treat-day. How would you like to have a big fat chocolate chip cookie without feeling so guilty? The one thing that makes our Friday happy is a little bit of a sweet treat. As you know already, I am very critical of my ingredients because of my experience with sugar. I replace traditional ingredients with healthier ingredients that sometimes I make a great recipe taste awful. But not this one so I’m sharing with you this really delicious and healthy chunky and chewy chocolate chip cookie.
I used flour on this but you can choose to use alternatives such as flaxseed meal, almond flour, cashew flour or any type of flour that you find is tolerable for your digestion. Please keep in mind that the end result of your chewy and chunky chocolate chip cookies may vary depending on the flour you use. But we all have our own health needs so I will never tell you what is good for you.
I used to believe what people say, especially people who love bread, and they say it’s okay to eat bread. But the little issue on this is that I never ate bread as a child. I don’t like bread as much as I like rice. It just wasn’t something I liked. Now, I am married to a person who loves to eat bread because that is their staple in Europe where he comes from. And because we have bread at home, I learned to eat it and then I noticed that I gained a little belly. I also bloat when I eat bread that is chewy and hard. This is exactly why I am telling you to find the flour that works best for your diet needs. I am gluten intolerant and maybe you don’t know yet that you are the same so please check it out and go to your doctor to find out. If you are on a fitness journey do not ignore this. It really matters.
If you don’t mind the coconutty taste of coconut sugar you can use it as your main substitute for white sugar in all your baked goods. Stevia is too expensive for me to use in baking, the same with Monk fruit, and honey. Coconut sugar is super tasty and it’s less sweet but the aroma it gives your baked goods is amazing! Also, I used eggs in baking this because I haven’t really found a great substitute for eggs yet. When I do I will definitely let you know. Lastly, I baked this for 15 minutes to achieve that crispy and crusty brown sides that we all love to pick first when eating a cookie. Try it, please, and let me know what you think.
Much love to you all!
Yummy! I know…
It’s calling you, isn’t it?
Now, go to the kitchen and bake! It’s Friday! Happy Friday!
brush (for greasing the pan)
2 cups gluten-free all-purpose flour/ regular unbleached flour
3/4 cup coconut oil (12 chunks unsalted butter)
1 – 1 1/2 – cup semi-sweet chocolate chips & chocolate chunks
1/2 tsp Himalayan pink salt
1/2 tsp baking soda
1 cup coconut sugar (organic preferably)
1/2 cup raw organic cane sugar
1 egg yolk
1 tbsp pure vanilla extract
- Preheat oven to 350 degrees Fahrenheit
- Grease the baking pan with oil or use a parchment paper like I did
- Melt butter over medium-high heat for a minute or until completely melted but not boiling
- Mix together flour, baking soda, and Himalayan salt using a sifter or a spatula. Set aside
- Prepare your mixing bowl. Plug in your handheld/stand mixer and set to medium speed (3-4 speed). Cream melted butter, coconut sugar and cane sugar until fully incorporated
- Slowly, beat in the vanilla, the egg, and the egg yolk until creamy
- Mix in the sifted flour, salt, and baking soda into the mixture until it’s just blended
- Stir in dark/semisweet chocolate chips by hand using a wooden spoon or a silicone spatula. It will be a stiff mixture
- Use a spoon to scoop up 1 heaping tablespoon of the cookie dough and roll gently into a ball before placing onto the baking sheets/pan and make sure to give each dough at least 4 inches space apart for a nice circular cookie shape.
- Bake for 10-15 minutes. Check it for the first 10 minutes. Let it cool for 5-10 minutes and enjoy!
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