man. try staying that 5 times fast. these cookies may be a mouthful to say but you’ll also want your mouth full of them….plz don’t judge me to harshly for that joke.
these cookies came to be because my good friend dani requested a recipe with no dairy and no refined sugar. for those who don’t know refined sugar is sugar that comes from sugar cane/sugar beets, which are processed to extract the sugar from them. common forms of refined sugar are granulated sugar (white sugar), brown sugar, and powdered sugar. some examples of sugars that are considered unrefined are maple syrup, honey, agave, and coconut sugar. baking with unrefined sugars typically alters the recipe outcome quite a bit, and removing dairy does as well. I knew that creating this recipe would mean I would need to produce a cookie that didn’t taste like cardboard. because let’s be real, A LOT of “healthy” (a term I use loosely here) desserts suck. so yes, I put on my big girl pants and actually created a cookie recipe that didn’t make me want to spit them out immediately (shout out to carob chocolate chip cookies). unfortunately these cookies are not gluten free but I am up to attempting to make them GF if you guys would want that (plz let me know below).
these cookies are fairly simple to make and leave you with a wide variety to choose from in terms of chocolate chips. I chose to use Hu chocolate chips (they’re refined sugar free & sweetened with coconut sugar) as well as a Guittard 100% cocoa baking bar that I chopped up. However if you don’t really care about the refined sugar in the chips use whichever brand you like best. There are also some great stevia sweetened brands out there, Lily’s is my favorite.
3/4 cup coconut oil (room temp)
3/4 cup coconut sugar
1/4 cup maple syrup
2 eggs (room temp)
2 tsp vanilla
2 1/4 cups flour (spoon & leveled)
1/2 tsp baking soda
1/2 tsp salt
1 guittard 100% cocoa baking bar
2/3 cups Hu Gems
In a stand mixer or using a hand mixer beat coconut oil & coconut sugar together for 2 minutes or until slightly crumbly in texture and combined. Add in maple syrup, eggs, and vanilla and beat on medium speed for 1-2 minutes. Add in dry ingredients, beat on medium speed. Then, n low speed, mix in chopped chocolate bar and chocolate chips. Cover and chill dough for 30 minutes.
Preheat oven to 350º. Line two baking sheets with parchment paper. Using a spoon, scoop out about a tablespoon of dough at a time, roll, and place on cookie sheet. Bake 10-12 minutes. Let cool and enjoy 🙂
1 thought on “Dani’s Dairy Free/Refined Sugar Free Chocolate Chunk Cookies”
Came out beautifully!