Chunky Coconut and Chocolate Chip Cookies
by
Beth Warren
March 23, 2021
It's my first time sharing these delish cookies outside my book SECRETS OF A KOSHER GIRL (POST HILL PRESS 2018) click here to purchase
I have them on my brain because I'm subbing the spelt flour for my gluten free mix I use in my Chunky Biscotti recipe also in the book!
Ingredients
Chunky Coconut and Chocolate Chip Cookies
Yield: 8 cookies
Per Serving (1 cookie): 150 calories, 11g fat, 9g sat fat, 11g carbohydrates, 2g fiber, 2g protein, 15mg cholesterol, 5mg sodium
Ingredients
2 tsp pure vanilla extract
1 egg
4 tbsp coconut sugar
½ cup coconut oil
1 ½ cups spelt flour (for a GF option, try subbing the spelt flour for 1 1/2 cup almond flour + 1/4 cup coconut flour)
1 tsp cinnamon
Dash sea salt
¼ cup coconut chips
¼ cup dark chocolate chips (optional)
Instructions
Directions
Preheat the oven to 350 degrees. In a medium mixing bowl, whisk together the vanilla, egg, coconut sugar and coconut oil. In a separate bowl, combine the spelt flour, cinnamon and sea salt. While whisking, slowly add the dry ingredients to the wet ingredients. Fold in the coconut chips and optional chocolate chips. On a lined baking sheet with parchment paper, scoop about 1 tbsp of the mixture. Push down softly as the cookies do not rise high. Bake for about 8-10 minutes.
