Recipes Desserts

Chocolate Chip Coconut Juice Cookies

Julie Kang|

Chocolate Chip Coconut Juice Cookies
4 (1 ratings)
Fill 202 Print
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)
Servings
4
Ingredients
  • 2 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cup coconut oil
  • 2 ounce amy & brian coconut juice with pulp
  • 1 1/2 cup coconut palm sugar
  • 1 teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cup dark chocolate chips
  • 1 pinch of shredded coconut
Directions
  1. Preheat oven to 350 degrees. In a small bowl, whisk together the coconut flour and baking soda; set aside.
  3. In a food processor or blender, combine the coconut oil and coconut palm sugar. Blend on medium speed until mixed well.
  5. 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.
  7. 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.
  9. Transfer cookies to a wire rack and let cool completely.
 
Recommended