I don’t have a sweet tooth but the only sweets that I don’t mind eating everyday (in moderation) are dark chocolates, cupcakes, & chocolate chip cookies. I’ve recently been inspired by Yummy Mummy Kitchen’s healthy banana blueberry muffins. I love how she substituted butter with coconut oil…Genius! So, I decided to make chocolate chip cookies with organic virgin coconut oil.
I’m a firm believer that you are what you eat. I decided to use organic virgin coconut oil instead of coconut oil. We all know the health benefits of coconut oil for hair care, skin care, heart diseases, weight loss, digestion, immunity, healing &infections, and other diseases. However, virgin coconut oil is higher in vitamin content, anti-oxidants, minerals, medium chain fatty acids, and even protein. Not to mention it is also great for your waistline! With all the ingredients armed, I set forth to bake the butter-less chocolate chip cookies. Yum
- 1/2 cup organic virgin coconut oil (melted)
- 2 organic eggs
- 1/2 cup organic agave (subsitute for 1 3/4 cups of brown sugar)
- 1 tablespoon pure vanilla extract
- 2 cups organic white wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon himalayan salt
- 1/2 cup organic dark chocolate with cacao bar (crumbled)
- Prep time: 10 Minutes
- Cook time: 10-12 Minutes
- Servings: 6
- Difficulty: easy
- Preheat the oven to 350°F (if you use brown sugar instead of Agave then set it at 375°F).
- Beat the virgin coconut oil, eggs, brown sugar, vanilla, and salt together with a fork for a couple minutes. I don't own an electric mixer so I mixed the ingredients manually.
- Add in the baking powder, baking soda, and flour and mix with a fork. Its not so bad using your hands!
- Stir in the chocolate crumbs.
- Scoop out cookie dough onto a baking sheet that has been covered in aluminum foil.
- Bake for 10 - 12 minutes ( 7-8 minutes @ 375°F), or until golden brown around the edges.
- Allow to cool on the baking sheet for 2-3 minutes.
- Enjoy with a glass of almond milk!