Hi loves, how's your day so far? I hope you have an exciting day, especially in this beautiful Spring season.
In this post, I would love to share with you our new found delicious, scrumptious Chocolate chip cookie recipe. If you know my sister, Lana (our baking contributor), who is the best chef of the family, she loves to try new recipes. So, last week when Ana ( Our fashion contributor) with her two mischievous, adorable and handsome twin boys come to visit us from CA, my sister Lana decided to bake cookie for the kids. But unfortunately, the twin boys are lactose intolerance, so we had to play around and try a new chocolate cookie recipe, make it edible and delicious so the kids can enjoy without making their tummy playing tuba ( You know what I mean?! )
First, we come out with an idea to use coconut milk instead of cow milk, but somehow it does not work so we opted out the coconut milk and changed it with Coconut oil. So from there, I suggested using all coconut product base including the sugar. We opted coconut palm sugar because I love the taste, it has a hint of caramel taste to it and is suitable for controlling my sugar level because less sweet compared to regular Sugar. And, I never had a problem when I consumed Coconut Palm sugar, not that I am diabetes, but I try to managed 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.
In the end, the cookie was a hit, and we all love it. So here is the recipe!
1/2 cup chocolate chips
1/2 cup Chopped Walnuts
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
* Note: To achieve the level of sweetness your desire, you have to try it first. If you like more caramel taste put more coconut palm sugar and if you want more sweet and you can add more maple syrup.
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 a little bit oil but make sure is not too oily.
4. Roll the batter into balls placed them on the lined sheet and then pressed down just. 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 on the comment below!