Coconut Chocolate Chip Cookies

I've not written a recipe in such a long time. Thinking that when my blog actually got some legs food was the main focus seems a world away. Procrastinating at university by baking cake after cake seems like 50 years ago let along the mere five or so it's actually been.

Now to the post, snacking in 2014 isn't quite the same as snacking use to be. Do we not all find there is a certain shame to admitting to eating a shop bought, full gluten, full sugar biscuit from a.... PACKET!? I know being health aware is an essential and I’m not saying i don't sit eating quinoa and chicken staring down the barrel of a spinach smoothie, but every week there's a new fad, new intolerance and new evil to add to the list of 'Cannot Eat'. I know I for one can't adhere to them all. In my mind a treat should be an actual treat, healthy snacks are snacks to be worked into the diet but a special splurge should be full fat with bells on (see later my next burger-fest post!).

These cookies are a treat, there is no pretense on health here. But, they don't have butter in so you can tick at least one evil off your checklist. As is the trend nowadays I’ve used Coconut Oil - the most versatile fantastic item you should have in your kitchen/bathroom/dresser. Normally I’d pop a little desiccated coconut into the mix but today alas there was none in the cupboard. This is my go to recipe for cookies which works time after time and, i managed to use up my left over Easter chocolate.

Give them a go and let me know how yours turn out. If you do want to substitute the sugar and flour do feel free as it's a very basic recipe. Using Coconut Palm Sugar instead of the sugars listed below still adds to the great chewy flavour and buckwheat works just as well.
I baked these on a Sunday, and we all know Sunday's don't count! Everything in moderation after all!! Enjoy.

Coconut Chocolate Chip Cookies

Makes 16 Cookies

190g Plain Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
175g coconut oil, room temperature
100g dark brown muscovado sugar
50g granulated sugar
1 egg, room temperature
Splash of vanilla extract
As much chocolate as you can bear chopped up into chunks

Preheat oven to 175 degrees centigrade (350 fahrenheit). Line two sheet trays with grease proof paper.

Whisk together the dry ingredients and set aside.

In another bowl, cream together the coconut oil and sugars until fluffy as a cloud. Add the egg and vanilla and beat until just combined. Gradually pour in dry ingredients, beating until well-incorporated after each addition. Stir in chocolate chunks.

Using a cookie scoop (about 1 and 1/2 tablespoons), scoop out the dough onto the lined sheets leaving plenty of space in between.

Bake for 9 minutes, or until edges are just starting to turn brown. Leave to cool on the sheet tray for a few minutes, then transfer to a wire rack to cool completely.

Or eat them a little bit warm falling apart in your hands, your choice...

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