When I’m having a slow day at work I do a few things. I try on a lot of clothes. A whole lot of clothes. I go up to the 7th floor bathroom despite working on the 2nd floor because the 7th floor bathroom is like the Waldorf-Astoria of bathrooms and I deserve nice things. And I daydream about chocolate chip coconut cookies.
That’s not even a joke. I stare off into space and make a mental note about the things I have to pick up on my way home in order to properly make coconut cookies. All I can come up with is a trip to the gym. Because at any given time, I have all the ingredients for these cookies and that’s amazing and you can see why thinking about chocolate chip coconut cookies is slowly taking over my life.
Dreams do come true.
Light and airy little pillows of coconut baked golden brown thanks to the coconut oil, these cookies are like everything that’s good about coconut macaroons mixed with everything that’s good about chocolate chip cookies.You can’t really just replace regular flour with coconut flour at a 1:1 ratio (I’ve tried. It’s not pretty.) so the additions of creamy vanilla protein powder and almond flour work to make the texture so nice and compliment the coconut flavor really well.
Oh and they’re lower carb, higher protein and higher fiber than your everyday chocolate chip coconut cookie with the majority of the calories coming from healthier fats rather than just a bajillion carbs. Although rich with saturated fat, coconut oil has shown that not all saturated fats are created equal and in studies that it produces the kind of fats that are metabolized quicker through the body, leaving less likelihood for the fats to be stored as body fat. So there’s that.
Now dig in! I have clothes to try on and elevators to ride up and down all day!
CHOCOLATE CHIP COCONUT COOKIES
makes 24 cookies, 24g each
- 62g vanilla protein powder (I used Isopure Zero Carb Creamy Vanilla but it’s easy to find a vegan protein powder to keep this recipe vegan)
- 28g coconut flour
- 28g almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 112g virgin coconut oil at room temperature (more solid than liquid)
- 8 packets of Truvia
- 4oz unsweetened applesauce
- 1/2 tsp vanilla extract
- 48g gluten-free rolled oats
- 28g unsweetened shredded coconut
- 140g dark chocolate chips (I used 98g large dark chocolate chips and 42g mini chocolate chips and it was perfect)
Come. Dream with me. Not weird.
Preheat your oven to 375 degrees. Line some cookie sheets with parchment paper.
Combine your flours, protein powder, salt, and baking soda in a medium bowl. Whisk together and make sure to smooth out all the clumps of coconut and almond flours. Set aside.
In a mixing bowl, cream the coconut oil and truvia. Beat in the applesauce. Add in the vanilla extract and mix throughly. Slowly incorporate your dry mixture into your wet ingredients. Beat until smooth. Add in the oats and mix until incorporated. Beat in the coconut. At a low speed or by hand, mix in your chocolate chips.
Roll into 24g balls and place on the cookie sheets. Press them down to form your cookies. Bake for 11-12 minutes or until golden brown. Trust me, they aren’t burnt. They are perfect.