There are few pleasures more simple than baking your own batch of chocolate chip cookies. What I like about making a cookie from scratch is that I get to control the outcome. I love a good cookie, but most of them are just far too sweet for my taste. I have a pretty sensitive palate so it doesn't take much to really send my taste buds into an opinionated rage. I'm not a huge fan of butter or sugar. I'll use them occasionally, sparingly, but where I can replace, I generally do. This recipe has been developed through trial and error, recipe research, and through experimenting with ingredients. What makes these cookies truly unique, in my opinion, is my flour choice: Bob's Red Mill Organic Whole Wheat Pastry Flour. It makes for a thick, beautiful bite. I love that flour, and use it in just about everything, recommended or not. I use it for pizza dough, waffles, bread, cookies, everything—it is truly delightful. And no, I'm not being compensated to say any of this. I just love their flour *waves to Bob*.
Sundays are my kitchen day—the day where time is mine and I get to experience uninhibited creativity through the process of baking or cooking. So I thought I'd post this recipe now, in anticipation of the weekend so you, too, might have a kitchen zen day as well. The process is enjoyable, but the outcome is so very rewarding. And because I've omitted the butter and sugar, classic cookie ingredients, the guilt factor for these guys is pretty low.
A few weeks ago I took these cookies to work with me. The reviews were pretty hilarious. One guy said, "Mmmm. Yeah, now these cookies—they got soul!". Another person emailed me from different department, "re: bring more cookies." Weeks later, I still get asked if I have any cookies this week. I think I'll bring these cookies on review week. JK, kind of.
Chocolate Chip Coconut oil cookies
- 2.5 cups of Bob's Red Mill Whole Wheat Pastry Flour
- 3/4 cup coconut oil, melted into liquid
- 3/4 cup agave syrup (or you can substitute 1/2 cup wildflower honey)
- 2 fresh eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1/2 cup miniature chocolate chips
- Preheat oven to 375 degrees
- Combine eggs, vanilla, coconut oil, and agave into large mixing bowl and whisk thoroughly
- In another bowl, combine flour, baking soda, and salt.
- By hand, combine the wet ingredients into the dry ingredients and mix thoroughly
- Fold in chocolate chips
- Line a baking sheet with parchment paper.
- Using an ice cream scoop, place dough onto baking sheet, separating cookies by about 2 inches or so
- Cook for 10-12 minutes or until a light golden brown
- Serve warm. Store in airtight container for 7-10 days