*Healthier Version* Toasted Coconut Chocolate Chip Cookies

Toasted Coconut Chocolate Chip Cookies

Yummmmmm! I would do just about anything to be able to eat some healthy sweets.

When I decided to go with a healthy/eating lifestyle it kind of made me think twice about sweets. CAN "THEY" BE HEALTHY??? The answer is YES! 

Dark Chocolate/Peanut Butter Covered Bananas and Applesauce Brownies are some of my weekly go to desserts. These are great but I was in need of a good cookie! I did some research, tweaked a few things and BAM.... I now have my go to cookie! LOVE THEM! I have to warn you, it doesn't take much of a *sweet* taste to satisfy my palate anymore... so these cookies don't taste super sugary. Remember everything is healthier when eaten in proportion.

Did you know desserts spelled backwards is stressed??? Does that mean when we are stressed we eat desserts or when we eat desserts we become stressed??? Haha, maybe both!

Anyways, these cookies were "Eran taste tested and approved"

kinda... he says he can taste the applesauce in them....WRONG! 

If he can, he should work for Chef Ramsey because he has one amazing palate lol

  

STEP 2:

Sugar/Applesauce/Coconut Oil

STEP 3:

Add Egg & Vanilla Extract

 STEP 4:

Stir in Flour Mixture

STEP 5:

Stir in Toasted Coconut & Chocolate Chips

 Ready For Spooning (not that kind of spooning)! ;)

 STEP 6:

Spoon on to Cookie Sheet

 

 FINISHED PRODUCT

Ingredients: 

1 Cup Organic Whole Wheat Flour 

1/2 tsp Baking Powder 

1/4 tsp Baking Soda 

1/2 Cup Organic Brown Sugar (packed)

2 Tbsp Organic Unsweetened Applesauce

2 Tbsp Organic Coconut Oil (warm)

1 tsp Vanilla Extract

1 Large Organic Egg
1/2 cup Toasted Organic Unsweetened Coconut

1/4 Cup Organic Dark Chocolate Chips 

Parchment Paper/Cookie Sheet

***Makes about 17 cookies at 98 calories a cookie***

Directions: 

Preheat oven to 350°

1. Combine flour, baking powder, and baking soda in a medium bowl; stir with a whisk.

2. Place sugar, applesauce, and coconut oil into a large bowl; beat with a mixer at medium speed until well blended. 

3. Beat the egg and vanilla into the sugar mixture. 

4. Add flour mixture to the wet sugar mixture, stir until combined. 

5. Stir in toasted coconut and chocolate chips.

6. Place Tbsp size mounds of cookie dough 2 inches apart onto baking sheets covered in parchment paper or sprayed with cooking spray. 

7. Bake at 350° for 10 minutes

8. Remove from pan, and cool on a wire racks(if you're like me you'll taste test them hot)!

9. Enjoy!

IF YOU'RE TOASTING YOUR OWN COCONUT:

 1. Arrange coconut in a single layer on a small baking pan. 

2. Bake at 350° for 7 minutes or until lightly toasted, stirring once half way through time. 

3. Set aside to cool.

Adopted & Healthified from HERE.