I’ve written before how sister-in-law is the queen of healthy cookies, and she definitely hit the jack-pot again. She has been tweaking and tweaking (and tweaking) this recipe for the past 5 years, and I’ve never had a bad batch. Though they are always healthy, I can guarantee she has baked more cookies the past few years than all of us combined.
And just like yesterday’s lime-cilanto quinoa salad, Jeanne and I have been throwing around the idea of “taste testing” other people’s recipe and then giving you our honest opinions. So I’ve declared today “taste test Tuesday”, and hope we can make this a tradition.
What you need:
- 1 cup coconut flour
- 1/4 cup almond flour (or more coconut flour)
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup unsweetened shredded coconut
- 1/4 – 1/2 cup chia seeds
- 1/2 cup flax meal
- 2 cups soaked oatmeal (I soak 2 cups rolled oats in 2 cups warm water and 2 tbsp apple cider vinegar overnight. No need to drain before baking.)
- 1/2 cup melted coconut oil
- 1/2 cup honey (I sub with grade B maple syrup)
- 1/2 can coconut milk
- 4-5 eggs at room temp
- 2 tsp vanilla extract
- 1 cup (more or less) dark chocolate chips
What to do:
- Mix all the dry ingredients in one bowl.
- Mix all the wet ingredients in another large bowl (including the soaked oats).
- Pour the dry ingredients into the large bowl and mix thoroughly.
- Once everything is mixed well, fold the chocolate chips into the batter.
- Chill in refrigerator for at least 30 minutes (or as long as overnight).
- Use a spoon to form cookies onto a greased cookie sheet and bake at 350 for about 25- 30 minutes.
In case I haven’t made it clear… we really, really like these cookies! The best part about these cookies is they are actually good for you. They make great snacks, but I can’t say we’ve never had them for dinner along side a smoothie!