Good For You Chocolate Chip Cookies

Wednesday, April 5, 2017

One of my fondest memories from when I was younger is making chocolate chip cookies with my mom. We made them allllll the time. Baking with my mom has become one of my favorite things to do ever since then.

Of course my mom is the best mom ever and would always let me eat the dough. Since cookie dough always makes me soooo thirsty, I would head to the pantry for a Juicy Juice juice box (clearly before we knew about organic eating lol!) They were those awesome ones with an Arthur character on them. Do you guys remember those?! As we all know, eating something sugary and chocolatey and then drinking juice does not taste good. But for some reason I would drink a juice box every time!

Now I can't make chocolate chip cookies without thinking of those Juicy Juice juice boxes. This is the chocolate chip cookie recipe we've been using ever since I was a little girl, but with a few tweaks! I've made them dairy free by using organic refined coconut oil instead of butter and adding a few other goodies in them as well so they're at least a little better for you ;)

These are quick and easy to make and are guaranteed to be gone in a few days!


What you need:
1 cup of organic coconut oil (I used refined which has a more muted coconut flavor)
1/2 cup of sugar
1/2 cup of packed brown sugar
2 eggs
1 tsp of vanilla extract
2 1/4 cup of flour
1 teaspoon of baking soda
1 teaspoon of salt
semi sweet chocolate chips
walnuts
craisins
coconut flakes
flax seed
any other kinds of seeds, nuts, or goodies you'd like to add (raisins, chia seeds, hemp seeds, almonds, other kinds of dried fruits, anything would be yummy!)

Cream the coconut oil and sugar together and add in the eggs and vanilla. Then mix in the flour, baking soda, and salt. Mix in the chocolate chips and other goodies that you chose to use. I used chocolate chips, walnuts, craisins, coconut flakes, and flax seed.

Form into balls and transfer to cookie sheet or baking stone. Bake at 350℉ for 13-15 minutes or until the tops become slightly golden.

Voila! These cookies are best enjoyed with a tall glass of cold milk or almond milk. And don't feel bad about eating them. They're good for you! ;-)

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