chocolate chunk coconut cookies

The cookie monster has been striking around this household. I'm putting it down to colder weather triggering cravings for something sweet to warm me up. Yes, even naturopaths get sugar cravings. The thing I have learnt is to not keep anything in the house that can sabotage you because cravings take a hold quickly and powerfully. That's why cookies are great. They also happen quickly and when you play your cards right, they act powerfully by satisfying all your sweet tooth needs. Once you've got this recipe down pat, given you have the ingredients in your pantry, you can have these on your plate in 20 minutes flat. Yep! Cookies are great. 

Coconut Flour 

Have you used coconut flour yet? It's been on the scene for a while now and is pushed by the paleo crowd for it's 'grain-free' status. It's made from the meat of the coconut after it has been dried and the oil has been removed from it. It is a high-fibre, low carbohydrate flour with a similar protein content to wheat flour however it doesn't contain any gluten making it great for those on a gluten-free diet. 

It is a very funny flour to bake with and I guarantee you that you won't get the formula right the first time. When substituting for flour, you only need around 1/4 to 1/3 cup of coconut flour to 1 cup of regular flour depending on what you're making. For example, if you were making these cookies with wheat flour you would need 1 cup of wheat flour to produce the same batter. Because of this, coconut flour can be disappointing at times but don't give up! Once you perfect a recipe it really works. If you're hesitant, go by recipes that have already been tried and tested such as the one below. 

Because of it's nutritional profile of being high-protein and low-carb, coconut flour-based treats are a great substitute if you tend to reach for something sweet throughout the day. Whilst your body is requesting sugar, you can provide it with a protein-rich snack that still gives you the hint of sweetness to curb the craving but does minimal harm to your blood sugar levels. With such a high fibre content, coconut flour breaks down at a much more stable and slow pace giving your more energy over a longer period of time. Too many people fulfil their cravings with straight sugar-snacks which when done constantly, can have a long-term effect on your blood sugar and how effectively it regulates itself. So next time you're thinking of having something sweet due to cravings ask yourself, what else will this snack give me? if it's not much else other than sugar and sweetness then you need to choose another snack. 

My Favourite Balanced Snacks 

When it comes to snacking in a sensible and balanced fashion, I have a few foods in my kit. These are what you will see me reaching for regularly and what I suggest to clients to eat between meals. If the snack is fruit-based a fat or protein is always added to ensure it provides stable energy as well as settles the appetite.  

  • Boiled eggs 
  • Guacamole and corn chips 
  • Yoghurt and frozen berries with LSA (crushed linseeds, sunflower seeds and almonds) 
  • Mini chia seed puddings 
  • Olives 
  • Vegetable sticks and hummus 
  • Carrots coated in tahini and sea salt 
  • Lemon and coconut raw balls 
  • Nuts and seeds 
  • A couple of dates smothered in nut butter 
  • Apple and peanut butter 

Oh, and now these cookies of course! 

I hope that has given you some good insight into coconut flour, how good cookies are and what it means to snack productively and effectively. Time to get the coconut flour going and give these cookies a go! 


makes 10-12 cookies 

INSTRUCTIONS

1. Heat your oven to 180 degrees and line a baking tray with baking paper 

2. In a mixing bowl, add the coconut flour, the eggs, coconut oil, sweetener and vanilla and stir to combine. 

3. Once well mixed, add the macadamias, nut butter and sea salt and fold them into the batter until they are mixed throughout. 

3. Spoon the mixture on the baking tray and press down (these cookies don't spread like normal cookies) to make a flat, cookie shape. 

4. Place the tray in the oven for around 12 minutes and up to 15 minutes depending on whether you like your cookies hard or soft. Once cooked and golden, remove from the oven and allow them to cool slightly before digging in! 

INGREDIENTS

1/3 cup coconut flour 

2 whole eggs, lightly whisked

1/4 cup coconut oil, melted

1/4 cup maple syrup or brown rice syrup 

1 tspn vanilla essence

1/4 cup macadamia nuts, chopped roughly 

2 tbsp Loving Earth hazelnut butter, broken into chunks

A pinch of rock salt 

 

 

Notes 

  • Coconut flour absorbs a lot of liquid so do not be concerned if you find your mixture to be quite thick and dry. It is meant to be like that! 
  • To store, place these cookies in an airtight container and leave them in the fridge for up 1 week.  
  • You can substitute the hazelnut butter for dark chocolate chunks or another hard nut butter you have in the pantry. The Loving Earth hazelnut butter is solid and easy to crumble into chunks which is why it works in place of chocolate chips for this recipe 
  • This recipe has not been tested as a vegan recipe. As far as I can see, the eggs are very necessary to hold the batter together however if you're feeling up to the challenge let me know how it goes

DID YOU MAKE THIS RECIPE?  Tag @naturomedico and #naturomedico on Instagram to share your kitchen creations 


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Roberta is trained in clinical nutritional medicine and has a strong belief that food is the most powerful form of medicine and should be used first and foremost where possible. If you would like more information on nutrition and how you can get the most out of your diet, contact Roberta at roberta@naturomedico.com