Coconut Choc Chip Cookies
I love a chunky cookie,
I mean give me maximum thickness to bite into please!
These cookies are thick, chewy and sooo easy to demolish!
I LOVE coconut anything, but make sure you read your labels when you buy coconut products.
Here's why:
Many coconut products like desiccated/shredded coconut contain the food preservative Sulphites
(also labelled as 220 – 228)
🥥 these can cause asthma attacks, allergic reactions, hyperactivity, reproductive issues and cause digestive stress, among numerous other claims.
🥥can destroy folic acid and deplete Thiamine (vitamin B1).
🥥 are derived from the burning of fossil fuels: coal, oil & the smelting of aluminium, copper, zinc, lead, and iron that contain sulphur.
🥥can be found in meats, drinks, medications & more.
🥥note that sulphur derivatives are very different from sulphur. People naturally consume sulphur from proteins/vegetables and is essential to our health.
Check your labels & make sure you are buying sulphite free!
Enjoy these delicious cookies below!
Servings: 8
Ingredients
Filling
½ cup Grass-Fed Butter, melted
1 tbsp Rice Malt Syrup
1 Free-Range Egg, beaten
1 tsp Vanilla Extract
1 ¼ cup Buckwheat Flour
1/4 tsp Salt
1 tsp Baking Powder
¼ cup Dark Chocolate Chips, roughly chopped
Top
¼ cup Extra Virgin Coconut Oil
1 tbsp Coconut Sugar
2 tsp Cacao Powder
½ tsp Vanilla Extract
½ cup Shredded Coconut
Pinch of Salt
Method
1. Preheat oven to 180 degrees fan forced.
2. Mix all filling ingredients in a medium bowl until combined.
3. Roll out mixture to a ¼ of a cm in thickness, use a cookie cutter and place on baking tray.
4. Bake for 8-10 minutes.
5. Meanwhile, mix all topping ingredients in a small bowl until combined.
6. Once cookies are baked, spread 1 tsp amounts of topping mixture on each cookie.
Leave to set for 10 minutes.
7. Enjoy!
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.