I’ve made these cookies three times in the past 3 weeks. They are chewy, crispy, ridiculously delicious and SWEET. The best part, they have hardly any added sugar. I used only a 1/4 cup of organic coconut palm sugar because the almond flour I also used has a natural hint of sweetness. Did you know the famous Nestle Toll House cookie recipe has 1 and 1/2 cups of added sugar plus the sugar contained in 2 cups of chocolate chips?! That is close to 600 grams of added sugar per recipe, which is crazy! I still can’t believe I used to use make those cookies back in the day. Talk about a sugar hangover.
If you’ve never used coconut palm sugar in your baking, I recommend starting ASAP. This type of sugar is a perfect 1 to 1 substitute for any recipe that calls for regular old sugar. Coconut palm sugar is completely unrefined and not bleached like typical refined white sugar, helping to preserve all of its beneficial vitamins and minerals. It is naturally high in amino acids – has 10,000 times more potassium, 20 times more magnesium and 20 times more iron than conventional sugar. Converting to this type of sugar could also lower your risk of developing diabetes because it’s glycemic index is half of that compared to sugar. It is light years better than other sugars on the market!
The best part of this cookie recipe is that it is completely versatile. My favorite combo so far (pictured above) is walnuts and currants… but I also like goji berries and raw cacao nibs too. A good ole’ fashioned chocolate chip wouldn’t be bad either, I think I’m going to try that one next but with only a half cup of chocolate chips, of course!
- ½ cup coconut oil, melted
- ¼ cup coconut palm sugar
- 2 tbsp ground flaxseed with 5 tbsp water or 1 large egg
- 1 tbsp vanilla extract
- 1 and ¼ cup almond flour
- 1 and ¼ cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tsp ground cinnamon
- ½ cup walnuts, chopped
- ½ cup dried currants (optional mix in, feel free to get creative, i.e. raw cacao nibs, goji berries, etc.)
- Preheat oven to 350 F
- Place the coconut oil, sugar in a bowl and stir until well combined
- Add flaxseed or egg, vanilla extract and stir for another minute until smooth.
- Add rest of ingredients and stir
- Place dough mixture in fridge or freezer for 10 mins
- Using an ice-cream scooper, scoop out dough and press each cookie on silpat or parchment paper lined baking pan
- Bake for 15 minutes or until golden brown
- Cool at least 7 mins and serve
After you make them, I know you’ll feel just as good as I do about devouring them one by one.
P.S. If you know someone who needs a revamped cookie recipe… share this with them and prove you don’t need a ton of added sugar for sweetness in life.