- 1 banana
- 1 cup frozen blueberries
- ½ teaspoon fresh thyme, minced
- 3 tbsp coconut yogurt
- 1 cup coconut milk
- Place all ingredients into a blender and whirl away.
Believe it or not, the holidays are almost here! I had this transformation in attitude recently, like three years ago or so, going from being cynical about Christmas, and the such, to craving it. Now I listen to Christmas carols in July, but only for like a day, so that I get a taste of what’s coming without entirely spoiling the surprise factor. Though apparently I’m not the only one restlessly counting down the days until December: Selfridges, a London-based department store has this past year started selling Christmas paraphernalia in… August.
Assuming this overhasty trend will continue, you’re reading this post rather late, should’ve been all over it back in May!
(I’m having second thoughts about my whole metamorphosis toward Christmas, the coffee shop I’m at is playing “Feliz Navidad” for, I think, the third time since I’ve started writing this.)
Tardy or not, your intentions are pure: You are looking for healthy cookies you could guiltlessly stuff Santa with. Rejoice! These gluten-free coconut-flour chocolate chip cookies are they!
Seriously though, how can kids who are at times astonishingly ingenious be so unforgivably gullible, enough so that a whooping 80% of them unquestionably and unconditionally believe the rather patchy Santa myth. (It’s healthy apparently, their innocent belief.) Would it be as harsh as drinking absinthe for breakfast, straight, to ask a rugrat to reconsider their Santa stance in light of, for example, the following sobering calculation:
“There are just over 526,000,000 Christian kids under the age of 14 in the world who celebrate Christmas on December 25th. In other words, Santa has to deliver presents to almost 22 million kids an hour, every hour, on the night before Christmas. That’s about 365,000 kids a minute; about 6,100 a second. Totally doable.”
Don’t. I’m joking.
Irregardless, were Santa real and did factually deliver presents to half-a-billion or so dwellings, these cookies would give him the much-needed kick without raising his risk for diabetes.
Made primarily out of coconut butter — which is stupidly easy to make at home — these guys satisfy the most demanding of chocolate-chip-cookie cravings while curbing unwanted evils, like sugar highs and post-munchie stomach distresses.
Complimenting the coconut butter is coconut flour. Despite the coconut bias, the final treats taste balanced, the tropical nut subtle and not overpowering, letting the chocolate chips shine through. Sweet, but not overbearingly so, and velvety soft (wish they were crunchy!).
They also brown so picturesquely. And since they only need to bake for around 10 minutes, I sat through their entire development, in front of the radiating oven window, my forehead against the oven’s harmlessly cool to the touch door, seeing the tablespoon-size heaps balloon to double their size (wishing you could see such plants action in real time).
These cookies are so much the real deal that they’ll have you think of the original flour-based kinds as being ersatz. Experiment with sizing — and let me know if you come up with a way of making them crunchy!
Recipe has been adapted from Ambitious Kitchen, thank you Monique!
- ¾ cup (175 mL) coconut butter
- ¼ cup (60 mL) honey, organic
- 2 tbsp coconut oil
- 2 eggs
- ¼ cup (60 mL) coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup (75 mL) dark chocolate chips
- Preheat oven to 350°F (175°C). Line cookie sheet with parchment paper.
- In the bowl of a food processor, or mixer, combine coconut butter, coconut oil, and honey.
- Add eggs, process again.
- Add coconut flour, baking soda, and salt, process again.
- Gently fold in chocolate chips.
- Spoon dough onto cookie sheet (use metal spoon, warm it under running hot water after each scoop).
- Bake for 10 min, or until cookies turn golden brown.
Coconut oil is one of those miraculous products which boycotts streamline-overdependent capitalistic logic. The reason is its astounding versatility, its application recommended for everything from frying your fries to lubricating your intercourse. Talk about an infiltrating product!
On the other hand, lube too has an extensive list of unconventional uses, the weirdest being using it for loosening your locks and doorknobs.
Coconut butter is different than coconut oil. For one, it’s chunkier (so I wouldn’t use or recommend using it as lube, though, then again, maybe the graininess wouldn’t be all that undesirable). In some ways it’s more akin to peanut butter, in consistency and its use, making it an exquisite bread spread.
Add it to smoothies, curries, spread it lusciously atop anything edible, use it as a butter substitute to make banana bread — and definitely to make these gluten-free coconut-flour chocolate chip cookies.
Coconut butter, and likewise coconut oil, is super high in saturated fats (as is breast milk!) — 87g per 100g, or 90%. So it should be used in moderation, for sure, but important to know is that the saturated fat present is not the type which raises cholesterol levels, specifically, of the bad cholesterol (low-density lipoprotein, or LDL).
The saturated fat in coconut oil and coconut butter is called lauric acid (which, again, is abundantly prevalent in breast milk!), a medium-chain fatty acid which is easier to digest than long-chain fatty acid (the latter of the two is the type which takes center stage in, for instance, butter).
Lauric acid increases the good HDL (high-density lipoprotein) cholesterol within your blood — of the two, this is the beneficial kind which helps balance cholesterol levels by removing excess LDL from your body, as well as speeds up metabolism (the basis for the coconuts-help-you-burn-fat-and-lose-weight argument) and positively affects your hormones and blood sugar levels.
One more interesting factoid about the lauric acid within coconut oils and butters, mainly, it has a high melting point (110.8°F / 43.8°C), the pure lauric acid itself does, but effectively, coconuts oil’s melting point is also rather high, around 75.2°F / 24°C — which explains why the oil and butter solidify in room temperature (right, they are ‘frozen’ at room temperature, since they ‘melt’ at 24°C), and super hard when store inside fridges, and, I suppose it follows, they’re indestructible when frozen (perhaps as strong as Thor’s ineradicable and unliftable hammer, hypothesized to be composed of “neutron star matter, the densest material in the universe outside of a black hole, [in which case the tool would] weigh as much as 300 billion elephants”).
Hefty stuff, coconut oils and butters.
Rich in antioxidants, will boost your body’s immunity, and, stupidly easy to make (so very much unlike these Millennium Math Problems, though solving one of these mind-benders will win you a million bucks, which this guy won and rejected, despite having no job, income, and subsisting on his elderly mother’s pension — that’s hard-boiled passion).
All it takes to make coconut butter is (organic) shredded coconut shreds, and a spoonful or so of oily coconut oil. Drop it all into a blender (or food processor — they are not, though this took me some time to admit to myself, the same thing, “they,” so reports Consumer Reports, “excel at different tasks”) and blend the #$&@! out of it. As easy as falling off a log. Don’t get frustrated when the coconut shreds collect around the bowl of the device — especially true when using the blender — and for dear life avoid the vortex of the blade, just pause, spoon the mass off the wall, and resume. And repeat. Eventually the dense paste will cave in on itself and be mutilated by the merciless whirlpool.
I buy my shredded coconuts from Karma Co-Op — but you can find Let’s Do Organic’s at Amazon, here, or, if you live in New York City, and are into co-ops, then consider getting your stuff at Park Slope Food.
What did you use your coconut butter for?
- 4 cups (1L) organic, unsweetened, coconut shreds — this will make around half the amount of coconut butter (2 cups, or 500 mL)
- 2 tbsp organic coconut oil, melted
- Place everything inside blender — or, better yet, food processor — and mix on low speed, or pulse. The mass will stick to the sides and avoid the blade (especially true if you’re using blender). Don’t get discouraged. Pause, scrape sludge off walls, and resume. Repeat. Repeat. Repeat. The paste will eventually give in to the whirlpool.
- Once the white viscous syrup is in motion, let it orbit around the blade for a few minutes, until it’s smoother — though its final consistency is ultimately your prerogative.
- Enjoy on anything, and store inside lidded jars.