A ‘new fashioned’ twist on the classic, old fashioned chewy chocolate chip cookies we grew up on – fresh off the baking sheet!
These soft and chewy cookies with crisp edges are sure to satisfy any sweet cravings. These just go to prove that healthier options don’t have to taste healthier. They can taste just as good – if not better! You’ll get a subtle hint of coconut from the coconut oil, but you can also substitute with refined coconut oil that doesn’t have the coconut flavor. Or you can use regular unsalted butter of ghee if that’s more your thing. So grab your glass of almond milk and show me your best cookie dip.
Be sure to line your baking tray so they don’t stick – These silicone baking mats are a great reusable alternative to parchment paper.
Refined sugar alternative – Coconut sugar is a plant based, natural sweetener, and makes a great alternative to refined sugar in baking. It’s just as sweet so you can replace sugar in any recipe 1:1. It also has a beautiful caramelized brown sugar flavour. Plus it’s lower on the glycemic index, meaning that it will help keep those blood sugar levels in check!
Like most of my recipes, these Chewy Chocolate Chip Cookies are super easy to make. They take just 20 minutes including prep and cooking time, and only require 9 ingredients! These are my new favorite chocolate chips. They taste so good and they’re sweetened with stevia. These cookies are the perfect dessert or late night snack for when your sweet tooth wants a little treat. Don’t forget to pack some up and send to Grandma for her stamp of approval! 😉
What’s your favourite sweet treat? Let me know in the comments below!
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the flour, baking soda, baking powder, and salt.
In a medium bowl, with a hand-held electric mixer, beat the coconut sugar with the coconut oil for 2 minutes on medium speed. Scrape down the sides, add the vanilla and egg, and beat for 30 seconds.
Add the coconut oil mixture to the flour mixture and stir with a rubber spatula or wooden spoon until well combined and no flour is visible. Fold in the chocolate chips.
Roll about 1½ tablespoons of the mixture at a time into balls. Place them about 1 inch apart on the prepared baking sheet.
Bake for 10 to 12 minutes, until golden. Transfer the cookies to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days, or in a resealable freezer bag in the freezer for up to 1 month.
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Such a good recipe! I used regular flour as I didn’t have spelt flour and I used grass fed butter since I didn’t have solid coconut oil. Cookies came out soft on the inside and crispy on the outside. I will be making these again 🙂
Just made these beauties!! Was craving a tasty and “healthier” cookie after a weekend of debauchery LMAO. These completely hit the spot!
Will definitely be making again.. and again! Thanks Nikole!
Hi Nikki, I made these cookies today and they tasted great!. Only thing was mine were flat like yours. When I rolled them out I didn’t press them down. Also, I had a hard time mixing the solid Coconut with the sugar.
Delicious and so soft! Definitely worth a go.
What can I use in place of light spelt flour? I can’t find any in the small town I live in. Thanks!
Could you sub butter for the coconut oil? Thanks!
Hello Nicole, what can be use instead of spelt flour!? Any alternative
Hello Nicole, What can be use instead of spelt flour!?