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“Cleaner” Coconut Chocolate Chip Cookies



It’s been a while since I’ve given you a good old cookie recipe.


I have been working on this recipe for quite a while now. I can fairly say, this is one of the best cookies I’ve ever tasted.


Trust me.


I’m not just saying that because I made them.


I recently discovered coconut flour and I’m in love. It’s high in fiber and a little goes a very long way. I’ve had coconut flour in my pantry for almost a year. After neglecting it for so long, I figured it was time to put it to use.


Usually cookies contain about 1-2 cups of flour. I was completely unaware of the absorbency power that coconut flour contained. Let me just say, I had no idea what I was doing.


The final recipe ended up with 1/3 cup. Quite a difference from the 2 cups I started with…


The neglected coconut flour in my pantry inspired this cookie recipe, in addition to my client asking me the other day if I ever cheat.


That would be a yes.


But, I consider my definition of cheating much different than most.


This cookie recipe is much “cleaner” than the average cookie. When I cheat, I turn to recipes like this and I certainly don’t overindulge. This cookie is incredibly satisfying and I feel much better about feeding my body something like this. The recipe contains very little added sugar and the ingredients are REAL. Coconut flour gives these cookies an unbelievable cake-like texture.


So again, to answer that question, yes I cheat. I don’t think food should ever be boring and I never think you should restrict yourself to the point of unhappiness. Instead, like chose whole foods. Avoid anything processed and packaged. Keep portion sizes reasonable. Eat protein and healthy fats. Don’t skip meals.


And…when you’re craving something sweet, turn to a cookie recipe like mine.




“Cleaner” Coconut Chocolate Chip Cookies


¼ cup coconut oil

3-4 tablespoons maple syrup (honey works well too)

2 eggs

1 teaspoon vanilla

¼ teaspoon salt

1/3 cup coconut flour


½ cup shredded coconut (unsweetened)

½ cup chopped dark chocolate


Preheat oven to 350 degrees.


Mix melted coconut oil with maple syrup, eggs, vanilla and salt. The mixture will be very watery, this is normal. Once wet ingredients are well combined, add coconut flour, shredded coconut and chocolate. Mix until everything is well combined. Be careful not to over mix, the coconut flour can get quite tough.


Line a sheet tray with parchment paper. Use about a tablespoon or so to make each cookie. Shape them how you want them to look, they will not spread given there isn’t any baking powder or soda.


Bake for about 8-10 minutes.


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