Who says you can’t keep your new year’s resolution and still have cookies? I’m about to show you how you can do both!
Happy New Year, Everyone! I hope every single one of you had a wonderful holiday season and made it safely into 2015. With the beginning of a new year come all sorts of new goals and resolutions. To be quite honest, I didn’t make a single resolution this year. I am always thinking about how to move forward and things I hope to accomplish in the future. That being said, it’s been a couple of months since I started planning some new and exciting things for Deliciously Yum and I can’t wait to see how all of them unfold. So stay tuned.
As for these cookies, I couldn’t wait to give them a go. And what better time to try out new recipes and something completely different than right now.
I am always thinking about how to improve or put a new spin on some of my favorite recipes. Cookies are always on my mind. The fact that these cookies turned out to be quite healthy when it comes to sweet treats was an absolute bonus!
I still can’t believe that all you need to make these scrumptious cookies are 8 simple ingredients. Whenever I bake a new recipe that consists of unusual ingredients or is something I’ve never made before, I usually recruit my husband as the official taste tester. Given that I might be biased, I can always count on my husband’s honesty when it comes to food. He is never afraid to tell the truth and has no reservation to share his opinions.
So when he looked at these and he exclaimed that they reminded him of Chips Ahoy! Cookies, I did a happy dance inside. Turns out they didn’t just look good, but won him over in the taste department as well. Chewy, slightly crisp and perfect were the words I recall hearing.
With the absence of butter, eggs, and refined sugar, I was a tad bit nervous as to how they’d turn out. You can probably imagine my surprise when they looked absolutely mouthwatering and that the next 5 minutes of waiting for them to slightly cool were practically torture.
I have an inkling you might be just as surprised :).
Wishing you all the happiest of Mondays!
- 2 cups white whole-wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons coconut oil
- 1/4 cup honey
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
- Preheat oven to 350 degrees F.
- 1. In a medium bowl, whisk together flour, baking soda, and salt.
- 2. In the bowl of you stand mixer, combine coconut oil, honey, water and vanilla. Add dry ingredients to the wet and stir until combined. The mixture might seem crumbly at first but it will come together (you can also knead it with your hands towards the end to ensure the dough comes together properly). Stir in mini chocolate chips.
- 3. Using a large cookie scoop, place cookie dough balls onto a parchment paper-lined baking sheet. Bake in the preheated oven for 11-12 minutes. Remove from the oven and let rest on the baking sheet for a couple of minutes before transferring to wire racks to cool completely.
- Cookies will keep up to 1 week stored in an airtight container.
Made these and I’m sad to say they taste awful! They are not sweet at all. A little brown sugar would help. Sorry!
I’ve made these cookies three times now. The first time I used regular all purpose flour, I didn’t have a 1/4 c of honey, and I didn’t use parchment paper. That batch just went in the trash. After making a run to the grocery store I re-made the cookies and I even used parchment paper and bought white whole wheat flour. The cookies still came out like the balls that they were rolled in when I first put them in the oven. BUT these cookies were still super yummy! We just got done making another batch (again they didn’t flatten out) because we wanted more (of course). After reading the comments, we will try melting the coconut oil like what was suggested. Feedback to come later. We are located in the Central Kansas. I don’t know if maybe humidity in different parts of the nation will affect the cookies.
We love them! My kids always ask me to make these treats. Although, I do not refer to them as cookies, but as mini scones. I melt the coconut oil, use maple syrup instead of honey and definitely knead the dough. I take a ping pong ball size of dough and roll it in my hand until it’s roundish and place on baking sheet. Before popping them in the oven I smash the tops a bit to give it more of a cookie look and I bake for 11 minutes. Baking time will depend on how well your oven works and how round or flat you cookie is.
Pingback: The 10 Best Cookie Recipes
Pingback: Lindsay’s Top Ten Cookie Recipes
I used organic maple syrup instead of honey and tasted the dough and was not sweet at all so I did add some brown sugar and made it a little sweeter. In the end it came out kind of like a bread, thick and not the best cookie but with the chocolate chips it tasted better. I found that after baking and they cooled I put one in the microwave for about 7-10 secs and it tasted much better for some reason. I like when the chocolate is melted though the, I topped them off with some Nutella and made the perfect snack because I am pregnant and I need some sweets from time to time. Next time I think I will add Nutella and/or Almond butter and some honey with the brown sugar. ?
I only made half a batch because I wasn’t sure how they would turn out (mixed reviews) But, oh gosh, I should of made 4 times as much. These were SO good. They were so delicious and fluffy- the texture is a little bit more chewy than I was hoping for so, but still so very good. I did add enough water to make the mixture moist not course crumbs and I after I rolled them into balls I did flatten them a little. Will be making them again! Thank you for this recipe!
Just made these and whatever they are scones, cookies, etc…they were amazing! Demolished by myself, my 3yo, my 15 month old and my hubby. Although he said he would prefer if they were a little sweeter. Great treat for healthy people and kiddies as I love there is no sugar and butter in them. Thank you!
Pingback: 15 Healthy Recipes Desserts - My Life and Kids
My daughter made a batch for me because I had a headache and didn’t feel like baking. She came in with ine when they were still warm fron the oven and said “mom they’re not good!” I tasted it and OMG…I said are you crazy these are SO good! Bring me another one! They are not super sugary sweet which is fine by me since I have been laying off the sugar and I like them better like that. So glad I found this recipe!
Was just wondering, do you know the calorie and carb count for these cookies? These look really good, and I want to try them but I am a diabetic so I need to know the carb count. I could probably guess so if you don’t know its ok, but id rather not guess if I dont have to.
This is the first time i make them, i used all purpose flower, used date syrup and bit of honey as sweetner, they turned out great. They were crumbly at first but added bit of water and went fine
My daughter is allergic to coconut so I use canola. Would I still use 6 T of that oil? Thanks!
PS: I have made your recipe before we knew of her allergy and I added 1/4 C of brown sugar. They were phenomenal!
These cookies aren’t very sweet, and definitely taste more like bread than cookie. They aren’t bad, but they aren’t what I would make when I’m craving a cookie. I would classify them more as a scone than a cookie. If there was a bit more sweetness in them I think they would be better!
Pingback: 5x gezonde koekjes - #FITGIRLCODE
I just made a batch of these and they taste really good! Yes, they’re not as sweet as regular chocolate chip cookies and little more of a cake consistency, but they were still moist and tasty. And since I’m trying to get sugar out of my diet this is great alternative. I did add an extra tablespoon each of honey and water because the dough was so crumbly, and then they baked nicely. Next time I’ll also melt the coconut oil to see if that helps the dough consistency. Thanks for a delicious sugar-free chocolate chip cookie recipe!
Absolutely fell in love!! ? I like how these aren’t so overly seeet like your usual cookie, but still packed with flavor and soft…I had to make an adjustment with one of the ingredients, but they still came out perfect ❤I would SO continue to make these! Now I don’t have to feel guilty when I eat these cookies!
I just made these in our RV in a toaster oven! They turned out delicious. I made them with gluten free flour (Domata blend) and used dairy free dark chocolate chips. My husband loved them too. Thank you for a great recipe?
Thank you for the recipe! I agree that the cookies are not very sweet, but that is exactly what makes them much, much healthier than other varieties out there. I made the first batch exactly as it is listed here, and we liked them. My husband has been completely off sugar for the past 4.5 years. I have been off sugar for two weeks. For us, they were plenty sweet.
***The second time I made them, I tweaked the recipe: used 1 cup gluten free flour and 1 cup almond meal, replaced chocolate chips with 1/2 cup cacao nibs, made sure that coconut oil and honey are melted and that the water is hot. Baked them for 12 minutes.
These cookies are SO delicious! I love that they aren’t very sweet and the shortbread texture to them. Definitely need to flatten them before baking the next time though, they do not flatten out on their own. I’m looking forward to trying them with maple syrup next time!
Made these today and oh my goodness they’re soooo good!! I used white, all purpose flour and added 1/4 cup of brown sugar and they were just sweet enough. This is gonna be my new go-to when I need a cookie! I feel that if I substitute agave honey for the regular honey and add peanut butter chips they can be vegan, for my daughter. Oh the possibilities!! 🙂 P.S. I also melted the coconut oil.
Hi, me again, lol. Today I made a batch using white chocoated chips, dried cranberries and sliced almonds. I also used the wheat flour instead of white and love the texture it gabe them. I used 1/4 tsp of almond extract to go with the theme. Heaven!! Didn’t even feel guilty for having more than one! Lol.
I just got done making these and eating a couple with a glass of milk while I type this. Wasn’t sure I wanted to get up and go to the store for coconut oil and chips, but they looked so good and I am trying to cut out most sugar. So glad I did. To me, they have a texture closer to a moist biscuit, but they were so good. Can’t wait to share tomorrow with a couple others kicking the sugar habit, too.
Best cookie recipe I’ve ever made! It’s my go to! I add organic cranberries with my organic chocolate chips a little extra honey and vanilla soo yummy!!
Thanks so much!