Unlike cakes and muffins, cookies have always intimidated me. Partly, it’s because all cookie recipes in Chloe Coscarelli’s cookbook called for vegan butter or margarine, which is expensive and scarce in my province, and also partly because mama never baked cookies when we were growing up. My cookie experience were limited to packaged, crisp, crumbly, and overly sweet ones available everywhere. I never had homemade cookies until I got a job – and literally a couple of years later I decided to go vegan (I would take a step back to the lacto-ovo vegetarian territory a year later) so whatever cookies were available in the market became off-limits for many years.
More importantly, I have decided to take the healthy vegan route and try to stay away from refined sugars and processed oils as much as I can. Even when I began baking, I made sure I used wholesome ingredients as much as I can. After all, I wouldn’t waste my time baking things that I won’t eat.
Last December though, I stumbled upon this beautiful vegan on YouTube, Sadia Badiei, of the channel Pick Up Limes. For weeks I stationary jogged while watching her videos. She’s a vegan nutritionist and she’s really pretty, so I was drawn to her.
One of her videos under her Teatime Tuesdays theme featured a healthy double chocolate chip cookies that seemed easy and yummy. The ingredients she used were mostly wholesome (she used white sugar, as her blog was about nourishing the soul AND the cells) and the procedures seemed easy. I kept that recipe for future referece, in case I decided to whip up some cookie dough.
I swear I’ve baked five batches of her cookies in the last thirteen days and I can honestly say it’s fool-proof. You can even tweak the ingredients to your liking and the results will be the same.
Like, for my fourth and fifth time baking these delicious cupcakes, I decided to use the last two jars of my favorite coconut spread Buko Foods (cacao variant) and it worked! Pure magic.
Buko Foods is 100% natural, vegan, nut-free, gluten-free, zero preservatives and no refined sugar coconut spread. The cacao variant which I used in this recipe only has three ingredients: organic coconut milk, organic coconut nectar, and organic cacao. Now if that’s not healthy enough for you…
So without further ado, here’s the recipe.
Coconut Spread Chocolate Cookies
Yield: 33 cookies
- 1 265g Buko Foods Organic Coconut Spread with Cacao
- 3 tbsp agave nectar
- 1/2 cup plant milk (I used Kirkland organic unsweetened rice milk)
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 cups bread flour
- 1/2 cup Enjoy Life semisweet mini chocolate chips
- Preheat oven to 325 degrees Celsius and line two cookie sheets with parchment paper.
- Mix together the coconut spread, agave nectar and plant milk in a large bowl and stir until thoroughly combined.
- Add in the baking powder, baking soda, and salt and stir.
- In three batches, stir in the flour. Make sure not to overwork the dough.
- If desired, add half the chocolate chips into the dough and reserve the rest for topping.
- Scoop 1-tbsp dough balls onto the cookie tray and press each ball with your palm to flatten. Top with the rest of the chocolate chips.
- Bake in the oven for 12-15 minutes.
- Cool in a cooking rack.
This recipe is not too sweet, and soft and pillowy. Even my mother and father who adhere to a low-carb animal-based diet love these.
It’s also easy to turn whole foods plant-based by just subbing some of the ingredients like the flour and chocolate chips.
The only drawback is that this recipe is fairly expensive because of the coconut spread. But medicine and surgery are more expensive.