CHOCOLATE CHIP
COCONUT COOKIES
Recipes property of Teri Gentes. Permission required to reprint.
There are so many ways to make a great cookie and chocolate chips add such a taste of decadence. Especially when it’s good quality chocolate. Indulging in this you can ease up on added fats and sugars and still produce a delicious treat. Made with gluten-free oatmeal flour and almond meal and mashed bananas, this cookie creation comes in as a healthy option.
You have a few options for the egg substitute, and all are great choices. Of course, flax and chia add more nutrients and fiber than aquafaba and they tend to be my go-to.
Enjoying these cookies warm is such a treat. A strong Americano is my choice. Long gone are my days of milk and cookies.
INGREDIENTS
1 tbsp ground flax seeds or ground chia seeds - blend with 3 tbsp water, set aside
2 cups organic gluten-free oatmeal flakes
1/2 cup almond meal/flour
1/2 cup organic coconut flakes, toasted
1/2 teaspoon baking soda, non-alum
1/2 tsp baking powder, non-alum
1 heaping tsp cinnamon
Pinch sea salt, it brings out the flavor
1½ cups ripe banana, approx. 3 large, mashed well
1/4 cup coconut oil, warmed to melt
1 tsp vanilla extract
2-4 tbsp coconut nectar or maple syrup, as desired
3/4 cup organic 70%+ dark chocolate chips plus extra to top cookies
DIRECTIONS:
ADD-IN OPTIONS:
TERIS’ TIPS:
COCONUT COOKIES
Recipes property of Teri Gentes. Permission required to reprint.
There are so many ways to make a great cookie and chocolate chips add such a taste of decadence. Especially when it’s good quality chocolate. Indulging in this you can ease up on added fats and sugars and still produce a delicious treat. Made with gluten-free oatmeal flour and almond meal and mashed bananas, this cookie creation comes in as a healthy option.
You have a few options for the egg substitute, and all are great choices. Of course, flax and chia add more nutrients and fiber than aquafaba and they tend to be my go-to.
Enjoying these cookies warm is such a treat. A strong Americano is my choice. Long gone are my days of milk and cookies.
- Sweets, snacks
- Vegan: dairy, gluten, soy, egg-free
- Prep time: 8 minutes, baking time approx. 20 min
- Makes: approx. 12-14 cookies
INGREDIENTS
1 tbsp ground flax seeds or ground chia seeds - blend with 3 tbsp water, set aside
2 cups organic gluten-free oatmeal flakes
1/2 cup almond meal/flour
1/2 cup organic coconut flakes, toasted
1/2 teaspoon baking soda, non-alum
1/2 tsp baking powder, non-alum
1 heaping tsp cinnamon
Pinch sea salt, it brings out the flavor
1½ cups ripe banana, approx. 3 large, mashed well
1/4 cup coconut oil, warmed to melt
1 tsp vanilla extract
2-4 tbsp coconut nectar or maple syrup, as desired
3/4 cup organic 70%+ dark chocolate chips plus extra to top cookies
DIRECTIONS:
- Pre-heat oven to 350F and line a baking sheet with parchment paper.
- Pulse the oats in a food processor until they resemble cornmeal and transfer to a medium-sized bowl.
- Add the almond meal, coconut flakes, baking soda and powder, cinnamon, and sea salt.
- In another bowl, stir together the banana, coconut oil, vanilla, syrup and the flax/chia egg and mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined before folding in the chocolate chips. Mix to distribute them evenly.
- Using a large spoon, scoop out 2-3 tbsp of the cookie dough, shape into balls and place onto a cookie sheet pressing down slightly. Continue until all the dough is rolled, then top cookies with a few additional chocolate chips.
- Depending on the size of your cookies, bake for 18-20 minutes in the pre-heated oven or until lightly browned around the edges. Let cool on a rack then store in a glass jar in a cool place for 2-3 days or up to 7 days in the fridge.
ADD-IN OPTIONS:
- 1/3 cup toasted nuts or seeds, chopped if needed
- 1/3 cup organic maple sweetened cranberries or dried cherries (if desired)
TERIS’ TIPS:
- Make a double batch, freezing one half of the dough to have on hand for last minute guests or cravings for just baked cookies. All you'll need to do, is defrost, shape and bake.
- Choose organic oats to avoid exposure to the GMO chemical glyphosate
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