Finding the perfect chocolate cookie recipe is really hard, especially when so many exist. I have tried so many recipes but none have tasted as GOOD as this one! The cookies are super moist, chewy, and melt in your mouth! It is a super healthy recipe, which makes eating them that much better…and guilt free.
One of the best parts about this recipe is the coconut spread. It is much healthier than butter and tastes amazing! I used Earth Balance Coconut Spread from Whole Foods. I was concerned about the amount of coconut spread to use however butter and coconut spread seem to have a 1:1 conversion ratio (in case you are looking to replace butter in any of your recipes).
Tip #1: Chocolate chip cookies don’t require a lot of flour at all, especially if you are looking for really chewy and moist cookies.
Tip #2: Using coconut spread and egg whites in this recipe is a great way to keep the recipe cholesterol-free. Plus, the coconut spread is full of poly/monounsaturated fats, the good fats!
Here’s the yummy recipe…
Chocolate Chip Cookies:
1 ¼ cup flour
1 tsp baking soda
¼ tsp salt
1 cup brown sugar
½ cup coconut spread
1 tsp vanilla
2 egg whites
1 ¾ cups chocolate chips
Preheat oven to 350°
Begin by mixing flour, baking soda, and salt in a medium size bowl and set aside. In a separate bowl, mix brown sugar and softened coconut spread until well mixed.
It may take a bit longer to fully mix since the consistency of coconut spread is a bit different than butter. Add the vanilla and egg whites to the sugar mixture and beat until well mixed. Mix in flour mixture
Lastly, add the chocolate chips.
Bake for about 6 minutes in a 350° oven (timing may vary slightly depending on your oven).
Enjoy! Let us know if you try the recipe!
Peace, Love & Coconuts