The good thing about these cookies again is that they are healthy, light and full of energy because of the chocolate and nuts. The bad thing is that they are addictive!
Notes: The coconut oil used in the recipe is at room temperature, melted, but not hot. I use extra virgin coconut oil, so this may be a reason it does not solidify at room temperature. The milk used in the recipe is cold milk straight from the fridge. I felt this helps the dough stick together better. I only had chocolate chips that were these white and dark mix; so use what is available. I used brown sugar, and I waited for them to just turn lightly brown, for that light chewiness in the cookies; but you can replace this with white (refined) sugar, and leave them to turn more brown, to have more crunchy cookies. This recipe makes about 12 – 14 medium sized cookies.
- 1 1/3rd cups wholewheat flour
- 1/3rd cup extra virgin coconut oil
- ½ cup + 2 tbspns cold low-fat organic milk
- 1 Handful of almonds
- 2 tbspn of chocolate chips
- 3 tspns of salt
- 2 tbspns of dark brown sugar
- 1 heaped tspn of baking powder
Preheat the oven to 150 C
- In a large mixing bowl, add the flour, sugar, baking powder, and salt and mix well.
- Make a well in the centre and add the coconut oil and milk. Mix these liquids well with your fingers
- Now little by little, keep adding the flour mixture into the liquid mixture, till everything is combined uniformly
- Roughly chop the almonds and add them to the cookie dough; add the chocolate chips, and mix everything well into the dough.
- Place blobs of the cookie dough on a cookie sheet, and bake for 30-35 minutes, turning the sheet half-way through, till all the cookies are lightly brown.