After ending my 3-day juice cleanse last week, instead of easing back into foods like a normal person, I just went for it. My husband brought home Chinese food because he didn’t want to eat one of these wraps again and I went a little crazy.
And while I was stuffing my face with Chinese food, why not bake some cookies too? I mean, I baked these for you guys. . because they are fabulous and I had to share them. .
I was actually trying to make vegan chocolate chip cookies and failed miserably. . they were yummy but way too crumbly. Like I had to eat them with a spoon. Literally fell apart.
Because of Sarah’s lovely post and cookie recipe, I finally went and bought some coconut oil and made her cookies.
And because I loved them so much. . I wanted to play around with the recipe. . this is where the vegan part comes in .. and baking with einkorn flour, read my notes below. But my egg-less cookies didn’t work. . trying different things to bind and give structure to the cookies. So I scrapped the vegan cookies for now and went back to the recipe. I had to add in some shredded coconut. Not the sweetened shredded coconut . . because I doubled my chocolate chips so you get enough sweet punch from that. If you guys have never baked chocolate chip cookies with a blend of semi-sweet (or bittersweet) + milk chocolate chips, you need to.
Like right now.
Oh my gawd. SO good.
So, the juice cleanse was, I would say, still a success . . yes even though I caved and had a salad or two and the sweet potato. . I felt great and had lots of energy. . it’s just maybe the way I celebrated afterwards that might be frowned upon. Maybe? maybe not?
Don’t we all celebrate with chocolate chip cookies?!
A few notes on the ingredients used:
- I used einkorn flour, which is not gluten-free but it’s a healthier alternative to wheat for those who are concerned about that. Einkorn is the world’s most ancient wheat, and has never been hybridized. “The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease.”
- If you can’t get your hands on einkorn flour, use whole wheat pastry flour for this recipe. Whole Wheat Pastry Flour is a good source of dietary fiber and protein. It’s a great way to punch up the nutrition in all your baked goods. I also made these cookies with half whole wheat pastry flour and half einkorn flour. It’s all good.
- I used virgin coconut oil. No butter needed. You simply must try this. Delicious. And, with anything, portion control is needed. The jury is still out on the health benefits of coconut oil. “It has properties that are promising, but we need a lot more research before we can say this is the superfood of 2014.”
- I used a blend of semi-sweet and milk chocolate chips, one cup of each. Yes, you read that right. You can certainly reduce the amount of chocolate chips when baking.
- I used unsweetened shredded coconut. since I am using a crazy amount of chocolate chips, you don’t need sweetened shredded coconut.
- I have no patience when it comes to refrigerating cookie dough before baking. So, with this recipe, just bake the cookies! No refrigeration/chilling the dough time required.
You guys have to try these cookies!
- ½ cup coconut oil, softened in the microwave for 5 to 10 seconds only
- ½ cup brown sugar
- 1½ tablespoons natural creamy peanut butter
- 1 egg
- 2 teaspoons vanilla extract
- 1⅓ cups einkorn flour
- ¼ cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 cup semisweet or bittersweet chocolate chips
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Using your stand mixer fitted with the flat beater attachment, mix together the softened coconut oil and brown sugar. Beat on medium speed about 2 minutes until well combined. Add in the peanut butter and mix to combine. Lastly, add in the egg and vanilla and mix to combine.
- In a separate mixing bowl, combine the einkorn flour, shredded coconut, baking soda, cornstarch, and salt. With the stand mixer on a low setting, slowly add in the flour mixture and mix until the dough comes together. Add in the chocolate chips and mix until just combined.
- Using a tablespoon sized cookie scoop, scoop out the cookie dough and place onto a parchment paper lined baking sheet. Feel free to shape with your hands and gently press down. Bake for about 10 to 12 minutes, or until golden brown. For slightly crispier cookies, bake for about 12 to 14 minutes. Remove from the oven and let the cookies cool before serving.
Recipe adapted from Whole and Heavenly Oven.