Coconut Chocolate Chip Cookies
I found the recipe for these cookies on the bag of a Chocolate Chip bag, but of course I had to put my stamp on them, and so I made some healthy adjustments.
I always store my cookies in the freezer, as to ensure there are always cookies on hand. A sure fire way to make sure you do not eat the entire batch of cookies it to keep them out of your minds eye; out of sight out of mind. Having cookies on hand serves another purpose other than binging yourself into a diabetic coma, you never know when someone will come for tea, and so I like to be ready. Also these freezer cookies make a great addition to my hot morning coffee.
Now I wouldn’t recommend you go ahead and eat a stack of cookies in one sitting, BUT if you are going to indulge (and we all do) these cookies are not so bad. I’ve made some healthy substitutions by skipping the butter and using apple sauce (zero saturated fat); I also downgraded the brown sugar by 1/4 cup, and the white sugar by 1/2. Unsweetened Coconut is also a great way to add flavour and texture without extensive added sugar or fat. You could also use raisins instead of the semi-sweet chips, but that entirely up to you.
| Recipe |
1 cup of apple sauce
3/4 cup of brown sugar
1/2 cup of white sugar (Splenda also works here)
1 1/2 tsp of vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 bag of semi-sweet chocolate chips
1/2 cup of unsweetened coconut
Beat together apple sauce and sugars, then mix in eggs, and vanilla. Combine dry ingredients and slowly add to wet mixture. Add chocolate chips, and coconut.
Drop combined ingredients by the tablespoon onto baking sheet lined with parchment paper, and bake on 375 for 10 minutes.