Chocolate Chip Coconut Juice Cookies

Chocolate Chip Coconut Juice Cookies
©Tyler Mumper

It's hard to resist any kind of cookie, especially ones with those big chunky chocolate chips! Thanks to this recipe you can still enjoy them. The ingredients used are all low glycemic foods and are also gluten and dairy free. It's up to you if you want to add more or less chocolate chips! The treat will still be sweet!

Click here to see the 10 Dessert Recipes for Diabetics (Slideshow)

4
Servings
2250
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4  Cups  coconut flour
  • 1/2  Teaspoon  baking soda
  • 1 1/4  Cup  coconut oil
  • 2  Ounces  Amy & Brian Coconut Juice with Pulp
  • 1 1/2  Cup  coconut palm sugar
  • 1  Teaspoon  salt
  • 2  Teaspoons  vanilla extract
  • large eggs
  • 2  Cups  dark chocolate chips
  • 1  Pinch of  shredded coconut

Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the coconut flour and baking soda; set aside.

In a food processor or blender, combine the coconut oil and coconut palm sugar. Blend on medium speed until mixed well.

Reduce speed to low and add sea salt, Amy & Brian Coconut Juice, vanilla extract, and eggs. Beat until well-mixed (about one minute). Slowly add flour/baking soda mixture until combined. Stir in the chocolate chips.

Drop tablespoon-sized balls of dough 2 inches apart on a baking sheet lined with parchment paper. Bake until cookies are golden brown, approximately 15 to 17 minutes. Remove from oven and let cool on baking sheet one to two minutes.

Transfer cookies to a wire rack and let cool completely.

Nutritional Facts

Total Fat
183g
100%
Sugar
58g
64%
Saturated Fat
133g
100%
Cholesterol
7mg
2%
Carbohydrate, by difference
141g
100%
Protein
14g
30%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
78mg
8%
Fiber, total dietary
4g
16%
Fluoride, F
7µg
0%
Folate, total
66µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
387mg
55%
Selenium, Se
25µg
45%
Sodium, Na
943mg
63%
Water
26g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.