From Scratch: Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies | Dizana

After giving up processed sugar for Lent this year, I’ve been on the lookout for an alternative to the sugar laden cookies and treats I typically enjoy. While I can’t say that I haven’t had any processed sugar this Lent, as far as I know I’ve only had it when eating out. It’s nearly impossible to avoid it when you’re not making your own food; it’s in bread, sauces, salad dressings, chips, lunch meat, and so much more. I have only eaten out when eating out with others and have not had any soda or picked up any take-out.

I don’t miss the sugar so much, but I had to find a way to get my chocolate fix. I’ve tried out several recipes. These Toasted Coconut Chocolate Chunk Cookies that I adapted from this recipe from Cooking Light have become my favorite.

Toasted Coconut Chocolate Chunk Cookies

  • 2 cups flaked unsweetened coconut
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 4 ounces dark chocolate, chopped – I use Ghirardelli 100% cacao unsweetened chocolate, if you use 100% cacao be careful not to make your chunks too big (it’s a little bitter)
  • Cooking spray
  1. Preheat oven to 350°.
  2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and eggs. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
  4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

I will warn you, if you like things super sweet, these are going to be an adjustment. They have a much more subtle taste. When I ate the first one, I wasn’t sure I was going to like them. But pretty soon, I was craving them. These are a great alternative to store bought cookies. I plan to continue making them even after my sugar fast is over.

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