Yesterday Mark and I were out running errands…in a snow storm. We decided to stop for dinner since we were both pretty hungry and with the freezing cold temps and the blowing snow, we just were not really sure how long it was going to take us to get back home. As I was perusing the menu I noticed the freshly baked chocolate chip cookies. I seriously contemplated skipping dinner and just going with dessert, but I opted for the beet salad instead, which left me with chocolate chip cookies on the brain.
I love chocolate. And I love cookies. So when we arrived home I was on a mission. First I had to find a recipe. Since transitioning to a healthier lifestyle over the past several years, I have chosen to let go of some of the old classic go to recipes that I loved and opt for healthier versions. Sometimes this means lots of searching and subsequent frustration because I don’t have all the necessary ingredients. Well last night was case in point. Every single recipe I found included a few ingredients that I did not have. I would search substitutions and still not have what I needed. So what I decided to do was create my own.
For those of you that know me well, you know that this was pretty significant. I have a laundry list of strengths, cooking is not on that list. I continue to try and embrace cooking but because I don’t yet love it, there always seems to be just a bit of a barrier. I love making healthy choices and quite frankly when I cook I usually prefer what I make to what I could get out, but I generally find it to be a tedious process. I believe that this will change as I cook more, and honestly I believe that these Nutty Coconut Chocolate Chip Cookies are a testament to that. They are very simple to make and quite tasty.
I do believe that cooking is an expression of love, love for yourself and love for anyone else who will be sharing in what you create. Enjoy these cookies…with love!
Nutty Coconut Chocolate Chip Cookies
Preheat oven to 350°. Line a cookie sheet with foil. In a food processor, process 1 ½ cups of pecan (you could probably sub walnuts) and set aside.
Mix together the following dry ingredients:
- 3 TBSP coconut flour
- 1 C. almond flour
- ½ tsp baking powder
- A generous dash of pink salt
- ½ C. cacao nibs
- ½ C. shredded coconut
In a separate bowl thoroughly whisk 1 egg. Stir in the following ingredients:
- 2 TBSP melted coconut oil, plus 1 TBSP coconut butter
- ½ tsp vanilla
- 1/3 C. maple syrup
- ¼ tsp cinnamon
Add the finely processed pecans to the dry mixture and stir. Stir in the wet ingredients until fully combined. Use a tablespoon to form small balls, lay on the foil lined baking sheet, and flatten slightly. Bake at 350° for 12-15 minutes.