Updated: Mar 26
1 1/4 cups wholemeal flour
1/2 teaspoon fine sea salt
1/2 cup virgin coconut oil, at room temperature (solid)
1/2-3/4 cup coconut sugar
1 teaspoon vanilla
1 large egg plus 1 egg yolk, at room temperature
3/4 cup chocolate chips of your choice. I use Noshu Sugar Free white & Milk chocolate chips
Preheat oven to 180, Line baking sheets with baking paper. In a medium bowl combine the flour, and salt. Combine coconut oil & coconut sugar in a bowl of with an electric mixer or it can be done by hand, beat the coconut oil and coconut sugar until very well combined, about 2 minutes. Add the egg, yolk, and vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips. Divide the dough into 1 -1/2-tablespoon sized balls and drop onto prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool for 2 minutes before removing to a wire rack to cool completely. Sprinkle with sea salt. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Enjoy these healthier version of a much loved Choc Chip Cookie.