Who doesn’t love a soft, homemade chocolate chip cookie!?  A few weekends ago I had a craving for chocolate chip cookies, so I rifled through the internet looking at recipes and picked the ingredients I liked from three. I combined ingredients together and wound up with these cookies.  It was a gamble, but they turned out so soft and amazing!  If you haven’t tried coconut sugar in your baking, I encourage you to give it a shot.  Coconut sugar is low on the glycemic index and includes vital amino acids compared to regular white sugar.  I also substituted whole wheat flour instead of white.


2 ¼ c whole wheat flour, unsifted
1 tsp baking soda
½ tsp salt
1 c butter
¾ c coconut sugar
½ c brown sugar (I cut this amount in half based on the recipes I saw)
2 large eggs
2 tsp pure vanilla
1 c chopped walnuts (optional)
1 c unsweetened, shredded coconut
2 c dark chocolate chips (I used 60% cacao chips)


Preheat oven to 375.  In large mixing bowl, cream butter, eggs, vanilla and sugar.  Keeping mixer on low, gradually add in baking soda, flour, shredded coconut and salt. Mix well.  Stir in walnuts and chocolate chips.

Refrigerate dough for 30-60 minutes.

Using a tablespoon measuring spoon, drop cookie dough onto an ungreased cookie sheet.  Bake for 9-11 minutes*.

*Baking Note: Because coconut sugar is darker in color it turns cookie dough and cookies darker.  When checking cookies to see if they are done, don’t judge by color, but instead how crispy they are getting.
Now go for a run so you can eat more cookies!!!

Bridget Baxter

Image from Google Images