Fitness Friday with Larisa

Holiday chocolate chip cookies that are healthy?  They do exist! Trust me I am so nervous about the holiday season! I worry about getting off track with my nutrition plan.   So, I have decided to  start preparing myself with an arsenal of recipes that fill that need to have the holiday treat but, without all of the calories and guilt.  Check out these super yummy chocolate chip cookies with our secret ingredient…coconut flour.  If you are a die-hard fan of the chewy traditional chocolate chip cookie, this particular recipe may not be for you because this cookie is light, almost cake-like.  Think chocolate chip muffin tops…yum!


Coconut Flour Chocolate Chip Cookies
makes 12 cookies

Adapted from this recipe


1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure sugar free pancake syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup egg substitute
1/3 cup mini dark chocolate chips


Preheat your oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together the coconut flour, melted coconut oil, pancake syrup, vanilla, salt and egg substitute until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and fold them in gently.

Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use the back of the spoon to flatten the cookies because these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.

Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

I think they are best stored in the fridge the texture changes a bit…a little more chewy, plus they are a little more moist. Added bonus a longer shelf life.

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