Two-Bite Chocolate Chip Cookies

Sometimes I wonder if my blog should have been named, Counting My Cookies. Of course I loooveeeee cupcakes, but cookies? I love a good cookie just as much. I have my dad to thank for that. He’s a chocolate chip cookie king. 

This is the other cookie recipe I was referring to last week when I posed the Cinnamon Oatmeal Raisinet Cookies. You know, another one of the cookie recipes that didn’t turn out quite like I expected?

Have no fear. While I had a slightly different outcome in my head, these tiny, chewy treats still brought their A-game.

The best part? The recipe contains no added sugars and no butter. That’s a big handful of bonus points if you ask me.

Speaking of handfuls. Making these into two-bite portions will allow you to eat a handful without the guilt.

They almost remind me of chewy Chips Ahoy cookies, but homemade. This calls for even more bonus points! It seems like we’re on par for an A+ in baking class today.

In other news, our vegetable garden is just barely starting to show signs of life. The mixed greens are beginning to sprout leaves above the dirt, but that’s it for now. Hopefully we haven’t killed anything yet. Assuming we haven’t, we should be seeing the rest of the veggies growing above ground this week.

If nothing else, the garden is teaching me patience. Most of the plants will be ready to harvest within 60-80 days. That sounds so long to me, but it falls in mid/late May. Saying it that way feels a little better. I can’t wait to have tomatoes, peppers, lettuce and more in my own backyard. My bank account is going to thank me for the decreased grocery bill as well.

Now if only I could grow a two-bite chocolate chip cookie tree…

Two-Bite Chocolate Chip Cookies

Makes one dozen small cookies

Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 teaspoon cinnamon
2 tablespoons coconut oil, melted
1 large egg
2 tablespoons honey
1 1/2 teaspoons vanilla extract
2 tablespoons coconut milk
1/4 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line cookie sheets with Silpat mats or coat with non-stick spray. Set aside.
2. In a medium bowl, combine flour, salt, baking soda and cinnamon. Whisk and set aside.
3. In a separate medium bowl, combine melted coconut oil, egg, honey, vanilla extract and coconut milk. Whisk well. Slowly add dry ingredient to wet ingredients until well combined. Stir in chocolate chips with a wooden spoon.
4. Use a spoon or small scoop to drop about one tablespoon of dough onto cookie sheets. Gently press down with your hand or a spatula (cookies will not spread while baking).
5. Bake 8-10 minutes. Remove from heat and transfer to cooling rack. Let cool for about 10 minutes before serving.

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