I’ve told you before that I love cookies. I officially turn into a Cookie Monster when they’re around.
Alas, the soft, gooey, chewy Mrs. Fields cookies I loved so much growing up now make me feel so ill from all of their truckloads of sugar that cookies are a rare treat to be enjoyed only when I bother to make a batch.
I’ve been baking with stevia and agave, and both produce good cookies. Really yummy, delicious cookies, like these I made only a month or so ago.
Oh they were delicious.
What I’ve really been trying to recreate, however, is the gooey-ness on the inside with the slight crispness on the outside.
So I’m going to give myself a quick pat on the back because – ahem – I just did it.
First of all, I can’t take all the credit, because major props have to be given to the girls at Naturally Sweet Recipes for introducing me to coconut sugar. Ah, the wonders of coconut sugar. I don’t feel sick when I eat it! My thoughts don’t race, my heart doesn’t race, I don’t get shaky or feel nauseous! No energy crashes! Wonder of wonders. I LOVE this stuff.
And these cookies are proof that this coconut sugar stuff does the job. The recipe is below but wait! It seems as though it’s becoming a Friday tradition, but I have a giveaway winner to announce!
On Monday I announced that Amy’s had generously offered to gift one of my readers with a prize pack including an Amy’s eco tote and coupons for three free Amy’s products, redeemable at any supermarket.
Please email me with your full name, mailing address (no PO Boxes please), phone number and email address.
Now onto that recipe…
INGREDIENTS (makes 24 small cookies)
1 1/4 cups white flour (you can use wholewheat too)
8 tbsp Olivina (olive oil-based margarine) or Earth Balance, butter, other margarine etc.
3/4 cup coconut sugar
2 tsp vanilla extract
1 large egg
3/4 cup 70% chocolate chunks
1. Preheat oven to 350 F.
2. In a bowl, cream margarine and sugar together. Add vanilla essence and egg, stirring till combined.
3. Fold in flour and chocolate chunks, mixing until just combined.
4. Drop in spoonfuls onto a greased baking sheet. Bake for 10-15 minutes or until soft on the inside but golden on the outside. Enjoy!
Nutritional information is for each cookie if recipe makes 24: