I don’t bake cookies very often, but these little mounds of deliciousness go against everything you’ve ever known about cookies, especially those additive-laden store-bought ones. Chocolate is my only weakness, but I try to buy the good stuff, even when it comes to chocolate chips used for baking – you won’t find the cheaper compound stuff at this house.
Looking for a quick mix and bake cookie recipe that had chocolate and coconut written all over it and one that I could adapt for less sugar and include wholemeal flour instead of plain, I stumbled upon the just the right cookie recipe at the WishfulChef which needed no changing. Well, I did change it a little since I had no coconut oil but most of the work was done for me.
The result was a soft cookie with all the goodness of whole ingredients and a little chocolate indulgence. And they went quick.
Makes 12-16 cookies
Wholemeal coconut and choc chip cookies
Try to use real chocolate chips rather than compund chocolate for better quality and taste. Store in an air-tight container for upto a week.
- 1/4 cup macadamia oil // or peanut oil
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup dessicated coconut
- 1/2 cup wholemeal flour
- 1/2 cup dark chocolate chips // or melts, chopped
- 1 tablespoon LSA (ground linseed, sunflower, almond mix)
- a pinch each of sea salt
Preheat oven to 170C (190C fan forced, 375F, gas mark 5).
To prepare the cookie dough: in a large bowl, whisk together all wet ingredients until blended together. Add dry ingredients and mix with a wooden spoon.
To bake: drop spoonfuls of cookie dough on a baking paper-lined cookie tray. Bake for 12-15 minutes or until cookies are just starting to turn golden. Remove from oven and cool on a wire rack.