Vegan Chocolate Chip Cookie ( Using Coconut Flour & Coconut Palm Sugar)

Hi loves, how's your day so far? I hope you have an exciting day, especially in this beautiful Spring season.

I would love to share our newfound delicious, scrumptious Chocolate chip cookie recipe with you in this post. If you know my sister, Lana (our baking contributor), the best chef in the family, she loves trying new recipes. So, last week when Ana ( Our fashion contributor), with her two adorable, handsome twin boys, visited us from CA, my sister Lana decided to bake cookies for the kids. But unfortunately, the twin boys are lactose intolerant, so we had to play around and try a new chocolate cookie recipe; make it edible and delicious so the kids can enjoy it without making their tummy play tuba ( You know what I mean?! )

First, we came out with the idea to use coconut milk instead of regular milk, but somehow it did not work, so we opted out of the coconut milk and changed it with Coconut oil. So from there, I suggested using all coconut products, including Sugar. Next, we opted for coconut palm sugar because I love the taste; it has a hint of a caramel taste and is suitable for controlling my sugar level because it is less sweet than regular Sugar.

And I never had a problem when I consumed Coconut Palm sugar; not that I am diabetic, but I try to manage my sugar level since my family has a diabetic history that I am trying to avoid because it's better to prevent than to cure.

Ultimately, the cookie was a hit, and we all loved it. So here is the recipe!

Ingredients

• 1/2 cup chocolate chips

• 1/2 cup Chopped Walnuts

• 1 1/4 coconut flour

• 1/4 cup unsweetened cocoa powder

• 1/4 tsp of salt

• 1 tsp baking powder

• 1/4 baking soda

• 1 1/2 tsp pure vanilla extract

• 1/2 cup coconut oil (melted)

• 1/4 cup coconut palm sugar

• 1/2 cup pure maple syrup

* Note: To achieve the sweetness you desire, try it first. If you like more caramel taste, put more coconut palm sugar, and if you want more sweetness and you can add more maple syrup.

Direction:

1. Preheat oven to 350 and line a baking sheet with parchment paper.

2. In a bowl, combine dry ingredients and mix well.

3. In a separate bowl, combine the Vanilla and coconut oil until well mixed; add the wet mixture to the dry and stir until incorporated. The batter should be thick and somewhat moist. If dry, add some oil, but ensure it is not too oily.

4. Roll the batter into balls, place them on the lined sheet, and press down. Bake for 11 to 12 minutes.

5. Remove from the oven, let it cool, then transfer to a cooling rack.

Thank you for stopping by; please let me know if you ever try this recipe, and please let me know what you think in the comment below!

Much Love,

Joice