There is nothing better than a baked cookie right out of the oven, and these healthy dark chocolate chip cookies are no exception.
The secret to making these cookies gooey and extra rich is the cashew butter filled with healthy fat and protein. It gives the cookies a sweet, buttery, and ever so slightly salty taste. To keep them thick, I used coconut flour to provide them with the same texture as an ordinary chocolate chip cookie.
If you’re nut-free, you can substitute the cashew butter with coconut butter or a ½ cup applesauce with one small mashed banana. Keep in mind you may have to play around with the quantities of the other ingredients to adjust for taste and texture when you substitute.
Chocolate Coconut Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 12 cookies
- ¾ cup cashew butter
- 2 large eggs
- 1/3 cup maple syrup
- 2 tablespoons coconut oil
- ½ teaspoon vanilla extract
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2-3 tablespoons dark chocolate chips
- Preheat oven 350ºF. Prepare a baking sheet with parchment paper or a slip mat.
- Sift coconut flour and baking soda together in a small bowl and mix well to disperse baking soda throughout.
- In a large mixing bowl, mix the maple syrup, eggs, cashew butter, coconut oil, vanilla, and salt.
- Fold the coconut flour & chocolate chips into the egg mixture by hand. Be careful not to over-mix as the batter will quickly harden.
- Scoop 2 heaping tablespoons of the batter onto the prepared baking sheet.
- Bake 8-10 minutes at 350ºF or until edges are slightly brown.
- Remove from the oven and cool 3 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
Enjoy as a post-dinner dessert or with your morning cup of coffee!