** Update 12-11-13**
At the bottom of the post I will notate some advice from making these cookies multiple times and give some lower altitude tips. Please read through ALL my notes before making. 🙂
I had to find a way to make healthy chocolate chip cookies on Trim Healthy Mama and ones that my hubby would love and my kids and I could eat.
You see, I have found that nuts are not the friend that I would like them to be. They cause me so much grief. I would love them to be a dear friend. But they are mean… I mean really brutal to my gut.
I have had to watch as my family has wonderful healthy THM and GAPS desserts. This could not be the case any longer.
I decided to be brave and not worry about failure. I would make chocolate chip cookie that would be just like gluten cookies and fully on plan so that we could all enjoy the same thing. Guess what?? It only took one attempt! 🙂
Not so difficult after all!
For the record. I promise I did not look at a single recipe online or anywhere else to give me this inspiration. I decided to use my regular ol’ chocolate cookie recipe and see what happened.
No, things were not measurement for measurement but very, very close! And guess what?? You won’t be using TONS of eggs either!
You get to see what I did now 🙂
Coconut Flour Chocolate Chip Cookies
makes about 24-36 cookies, this varies from person to person, for me it is always 36 😉
1 cup softened butter (or nut butter)
3/4 cup THM approved brown sugar (Gwen’s or Just Like Sugar’s Brown Sugar)
3/4 cup xylitol, Swerve or erythritol**
1 tsp. vanilla
1 cup coconut flour divided (1/2 cup, 1/4 cup and 1/4 cup)
1 tsp. sea salt
1 tsp. soda
1-2 cups (or more) chocolate chips*
Pre-heat oven to 375 degrees F. In a large bowl, cream softened butter with sugars until smooth and whipped. Add vanilla and eggs and mix again.
In a medium bowl combine 1/2 cup coconut flour with dry ingredients. Make sure that you do not pack the flour into the measuring cup. When mixing, break up and clumps in the flour.
Combine the medium bowl of dry ingredients with the wet and mix well. Add 1/4 cup of coconut flour, mix well. Add the last 1/4 cup of coconut flour and mix well again. Add in the chocolate chips.
Let it set about 5 minutes. If the consistency does not look just like regular chocolate chip cookies you may need to add a bit of flour or water. Mine were perfect! A little soft but basically the same.
Place on spoonfuls of the dough onto the baking sheet and flatten them gently with your fingers or palm of you hand. Place in the oven and bake for 12-15 minutes.
Make sure you check them at 12 minutes! We live at high altitude so the time may vary for you 🙂
Let cool about 5 minutes before removing from the baking sheet. Cool on a wire rack. Eat and enjoy!
This was adapted from the recipe Grammy’s Chocolate Chip Oatmeal Cookies from Love In Every Bite (my very first cook book!) by Dawn Klein. A wonderful cook in the town of Pagosa Springs, Colorado
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