Cookies · Dessert

Coconut Chocolate Chip Cookies

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I love sharing freshly baked cookies with people. Not only that, but the baking process is linked to a strong sense of nostalgia for me. It brings me back to being a little girl in my grandma’s kitchen, elbow deep in cookie dough with the aromas of freshly baked cookies and coffee filling my senses. Her laugh floods my senses just as much as the aromas of her tiny little kitchen, bursting at the seams with love.

These cookies are a chewy, sweet marriage of chocolate and coconut. Think chocolate chip cookie meets a coconut macaroon. The key is subbing out butter for Philosophie’s Cacao Magic Superfood Coconut Butter.

As a mom, I aim to practice balance and try to teach my girls the same. To me, that means controlling the quality of ingredients in what we eat. There’s no lack of baking or treats in my home. I don’t give them sugar every day, but when the sweet treats do appear in the kitchen, it’s with a strong degree of filtering out ingredients and ensuring they’re ones of quality.

I’m so glad I discovered Philosophie. Creator, Sophie Jaffe is a mom of three, health and wellness expert, entrepreneur and all around real mama hoping to inspire others to live in an authentic + healthy way. Do yourself a favor and head to their site to browse around. Personally, I love adding their plant based superfoods to my pantry – because they’re quality made superfoods that actually taste good! I also love supporting another mama on a mission of wellness + authenticity!

This recipe yields 24 cookies. Enjoy, from my kitchen to yours!

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Ingredients:

  • 1 jar (6 oz.) Philosophie Cacao Magic coconut butter
  • 1/2 cup (packed) organic brown sugar
  • 1/4 cup organic pure maple syrup
  • 1 egg
  • 1/4 cup dark chocolate almond milk (feel free to sub regular almond milk)
  • 1 tsp. pure vanilla extract
  • 1.5 cup 1:1 gluten free flour
  • 1 tsp baking powder
  • 1/2 bag chocolate chips

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Method:

  1. Preheat oven to 350. Line 2 baking sheets with silpat liners or parchment paper.
  2. Cream together the coconut butter, brown sugar and maple syrup for 2 minutes. Mix in the egg, almond milk + vanilla.
  3. Mix in the flour and baking powder until combined, then stir in chocolate chips – being careful not to over mix the dough.
  4. Spoon out 1 tbsp balls onto your lined baking sheets. Gently press them down with your palm before baking.
  5. Bake 10-12 minutes. Remove from the oven and allow to cool 5 minutes before transferring to a cooling rack. Store in a container in a cool, dry environment.

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