I am not a baker. I don’t pretend to be one nor do I play one on television. I just love food. Today, I received my first ever Kitchen Aid hand mixer and was super excited to make homemade chocolate chip cookies. For the most part, I have an idea of what goes into making chocolate chip cookies and was able to gather ingredients easily. However, I always like to alter ingredients and see what I can substitute with healthy ones.
A few years ago I fell upon a type of sugar called coconut sugar and I swear by it when baking. It is relatively a 1:1 substitution for regular cane sugar and is made from the heart of the coconut. I actually use it for a substitution of brown sugar as well, but this recipe calls for both coconut sugar and light brown sugar. It’s low glycemic and has a beautifully sweet smell, except it doesn’t yield such a strong sugary flavor *disclaimer: I did mention these were going to be healthy chocolate chip cookies, so if you’re a sugar-fiend or really enjoy a traditional Toll House cookie, this may not be for you, but in fairness, give it a try and see what you think!*
I started with my dry ingredients in a large bowl, whisking the flours (1 cup cassava, 1 cup A.P (all purpose)) salt and baking soda. Setting that aside, I took my butter, brown sugar, and coconut sugar and whisked together with my fancy new hand mixer *ooooh, ahhhhh* until it was fully blended and smooth.
brown sugar, butter, and coconut sugar 
wet and dry 
my favorite brand of coconut sugar
After the mix blended, I cracked an egg into the brown sugar and butter mixture and blended on medium speed one at a time (two eggs in total) until fully immersed. I slowly added in the flour and mixed until all the flour was fully blended in and the batter became sticky. I decided to throw in two kinds of chocolate chips: milk chocolate chips and stevia dark chocolate mini chips because #yolo.
On two separate baking trays, cut parchment paper and scoop a tablespoon of batter into your hands and form small balls with the batter. Place on the rack and fill with three rows of four balls (12 in total per rack, 24 balls altogether). Bake for 15 minutes at 375 degrees, switching the top and bottom cookie trays halfway to cook evenly (and NOT do what I did and have one batch be perfectly brown while the other had black bottoms, sigh… I did say I’m not a baker…)
Let cool and enjoy 🙂 Again, these are not your typical chocolate chip cookies; they will be chewy, a little doughy, definitely healthy, and altogether quite tasty! I can’t wait for you to give these a try! ~ Nomaste
Coconut Sugar Chocolate Chip “Health” Cookies
Ingredients
- 1 cup cassava flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tbsp unsalted butter (or 1 1/2 sticks) room temperature
- 2 large eggs
- 2/3 cup light brown sugar
- 3/4 cup coconut sugar
- 1 tbsp vanilla extract
- 1 cup chocolate chips or cocoa nibs
Instructions
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Preheat oven to 375 degrees and make sure oven racks are in the middle of the oven.
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In a large bowl, whisk together the flours, baking soda, and salt. Set aside
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In another large bowl, blend together on medium speed the unsalted butter and two different sugars until fluffy and creamy. About 4-5 minutes.
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Crack in one egg at a time into the butter mixture and continue to beat until fully blended. Add in the vanilla extract and mix.
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Slowly begin to pour the flour into the butter mixture and blend on medium speed. Add in the chocolate chips and mix well, about 2-3 minutes.
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Scoop some of the cookie batter into semi-wet hands to form balls and place on two baking trays lined with parchment, making 3 rows of four balls each tray (24 balls altogether). Bake for 15 minutes, rotating the pans from top to bottom halfway through.
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Take trays out and let cook on the baking trays for 5-7 minutes. Serve and enjoy!
