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
- Preheat oven to 350°.
- 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.
- 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.
- 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.