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.