If there is one thing that you need to know about me, it is that I am a total cookie monster. I can live without ice cream, chocolate, cake, candy, cupcakes and so on, but cookies… not a chance. Because I love cookies so much, I try to make them as little as possible. Seems odd, but I just don’t trust myself around them!
Today I am sharing my recipe for my Dark Chocolate Coconut Cookies. These cookies are an all-time favorite recipe and something I only bake when I am going to a party at someone else’s home! What I love about these cookies is how dense and chewy they are. Because they contain a lot of flour, the final product ends up tasting like a hybrid between a cookie and a scone. Also, these cookies freeze beautifully, so if you want to make a big batch and hide them in your freezer, by all means go for it!
As a disclaimer I will put it out there that calorie wise these are not one of my 'lightened up' desserts. In fact each cookie contains 175 calories. However, they are incredibly delicious and the perfect cookie to treat yo' self with every once in a while :) Hope you enjoy this recipe as much as I do!
Dark Chocolate Coconut Cookies
Makes 30 Cookies
What You’ll Need:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar (I used coconut sugar)
2 flax eggs (2 regular eggs work as well)
1 teaspoon vanilla extract
1 cup of melted coconut oil
2-3 tablespoons of water
3/4 cup chocolate chips (I used dairy-free dark chocolate chips)
1/2 cup coconut flakes (aim for the stuff with only one ingredient!)
1.) Preheat oven to 375 degrees F.
2.) Mix the flour, baking soda, salt, granulated sugar and brown sugar in a large bowl. In a separate bowl, beat or stir the flax eggs and vanilla together. Add the wet mix to the dry mix, as well as the cup of melted coconut oil and stir well. (TIP: If the batter has trouble binding add 2-3 tablespoons of water until the dough has a sticky consistency.)
3.) Once the dough is ready add in the chocolate chips and coconut flakes. Roll the dough into desired cookie size and place onto an ungreased baking sheet. (TIP: If the dough has become too sticky, feel free to place it in the fridge or freezer for a few minutes.)
4.) Bake the cookies for 12-14 minutes or until golden brown. Cool on baking sheet before removing with a spatula to a wire rack.
Cookies will last up to one week in an air-tight container or up to eight weeks in the freezer.
Nutritional Information (per cookie)
175 calories, 10g fat, 23g carbs, 1g fiber, 13g sugar, 1g protein