Chocolate Chip cookies, America's favorite cookie! And oh, so addicting, but the effects are not forgiving, not to this body anyway. I remember in my "Refined Sugar Addiction" days I would eat 5-6 chocolate chip cookies in a setting and at least 12 ounces of Milk along with them, and Whole Milk is best! Through pregnancy my cravings were even more severe, especially with my first and third, I would consume more refined sugar products than anything else, that's what my body was screaming for and at that time I didn't know everything that I know now. So today, I revamped that famous New York Times Cookie recipe that's been circling and getting rave reviews, into an amazing guilt free cookie, that is so delicious, even my husband couldn't believe it! And the amazing thing is, I stopped at 2, that was plenty! No desire to eat 4 more, because the sugar wasn't making my body cry for MORE, MORE, MORE!
ARE YOU READY?
ARE YOU SET?
WHY AREN'T YOU BAKING?
*Note, again I am not a Dr, or a Nutritionalist, I just go on how my body responds to foods and ingredients.
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This is the Unbleached Non GMO Flour that I use, I get it at Walmart and HyVee in the Health Market.
I've been buying my Coconut Sugar at Sam's Club lately, it comes in a 4# bag for only $12.98, which is a huge savings from the $5.99 a pound I was paying when I first started using Coconut Palm sugar.
Another thing to be aware of when you purchase Coconut Palm Sugar, look at the ingredients and make sure that there is nothing but unrefined coconut palm sugar in it. My Aunt bought a bag somewhere and there was Fructose added to it. I'm not a fan of refined Frustose either, So be sure you're getting the pure stuff!
Emily's Guilt Free Chocolate Chip Cookies
3 2/3 C. Unbleached Non GMO Flour
1 1/4 tsp aluminum free baking soda
1 1/2 tsp aluminum free baking powder
3/4 tsp sea salt
1 stick butter
3/4 C unrefined Coconut Oil
2 C Coconut Palm Sugar
1/4 C Agave Nectar
2 large free range organic eggs
20 ounces bittersweet chocolate morsels
1. Sift together dry ingredients (Flour through salt)
Set aside.
2. ( I use a Kitchen aid to mix my cookie dough, but you never want to over mix cookie dough, so take care when using a stand mixer. )
In mixer bowl,cream coconut oil, butter, coconut sugar and agave nectar on medium speed till fluffy, add vanilla and eggs, beat till well blended and lighter in color. Add the dry ingredients and blend on low, just until the flour is all mixed in. Remove bowl from mixer and stir in the Chocolate morsels with a wooden spoon. Scrape dough into an air tight container and refrigerate overnight.
3. Preheat oven to 350 degrees F. (I use baking stones that are well seasoned, but if you don't have stones, line cookie sheets with parchment paper)
Drop dough with cookie scoop onto baking stone and flatten to about 3/4" thick with the bottom of a glass or mug, dipped in flour.
4. Bake about 10-14 minutes, until edges are crispy. The centers should still feel soft to the touch, so don't wait till they're firm in the center, or you'll have crunchy cookies all the way through. Mine I baked for 14 minutes (Not Refrigerated) and they turned out perfectly crispy around the edge and moistly chewy in the center.
5. Allow cookies to cool on baking stone for a few minutes, then remove them to a cooling rack to finish cooling.
Yields approx. 31 cookies.
You really gotta try these to believe how amazing they taste! I honestly cannot tell a difference in sweet treats made with Coconut Palm Sugar and those made with refined sugar. But the results of eating them are so extremely different.
Happy baking.....and snacking!
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