As I write this post, Mr 2 is sitting on the couch next to his Dad, and both are chowing down on these cookies. It’s almost dinner time, but I’m not going to get mad about them spoiling their appetite because this experimental cookie batch has clearly passed the Toddler and Husband Taste Tests.
These double choc-chip coconut & chia cookies are a great, chewy snack that isn’t packed with processed sugar or naughty butters. What they are packed with is a healthy dose of coconut oil, the natural sweetness of coconut sugar and maple syrup, and the goodness of raw cacao and nutrient-rich white chia seed.
So if you want something delicious to have next to your cup of coffee (or in the case of Mr 2: a glass of milk), look no further; try this recipe.
- 1½ cups all purpose flour
- ¼ cup raw cacao powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (I usually omit this if baking for toddlers)
- ¾ cup coconut oil
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons raw cacao nibs (or dairy free choc-chips)
- 3 tablespoons white chia seeds
- Preheat oven 150ºC.
- Line two cookie trays with baking paper then set aside.
- Sift flour, cacao powder, baking powder, baking soda, and salt into a bowl. Whisk these dry ingredients until they are well combined, then set the bowl aside.
- In another bowl, use an electric hand mixer to beat coconut oil and coconut sugar until the mixture is creamed; it should be light and fluffy in texture.
- Pour in maple syrup, egg, vanilla and beat on medium speed until these wet ingredients are well combined.
- Gradually pour the dry ingredients into the bowl of wet ingredients, beating each batch (on low-medium speed) until the mix combines into a "semi-solid" cookie dough.
- Add the raw cacao nibs and white chia seeds and stir until they are distributed evenly through the cookie dough.
- Use a table-spoon to scoop out balls of dough (or get grubby and use your hands); roll them into a ball and place them 2 inches apart from each other on the cookie tray.
- Bake for about 12-15 minutes, then remove from the oven. Let them sit on the tray for 2-3 minutes before transferring to a cooling rack (where they will solidify as the coconut oil in the dough cools).