It was time to make something with chocolate. The weather has gotten a bit cooler (Noooooooooooo….) and dinner requests have included potatoes again. The heat isn’t affecting our bellies as it was last week and our appetites have returned. I’ve been craving anything with oats, buckwheat pancakes and dark chocolate. I decided to merge them all together and make a healthy cookie. Make no mistake, there IS chocolate in this cookie, but all around it’s healthy. You could add raw sugar to the recipe to make this a sweeter, more indulgent treat – but we’re doing well without added sugar (and the chocolate chips have organic cane sugar in them already).
For these cookies, I used Gold Label virgin coconut oil.
It’s my new favorite organic coconut oil, because it has a delicious natural aroma of coconut – which added a tasty flavour to these cookies. As a side note, a lot of people ask me how to cook with coconut oil. I will be writing a specific post about that soon…
Little A. played with his blocks, patiently, as the cookies cooled down.
When it was time to sit at the table, he couldn’t have been any happier. We dipped them in coconut milk and lots of Mmmm
and Good, Mama
were said and a few too many cookies were enjoyed. The thing that pleases me while watching him imitate the cookie monster, is that I know just what he’s putting into his tiny body and there’s nothing artificial about it 🙂
Buckwheat Chocolate Cookies
Makes 12 large cookies
1 cup buckwheat flour1/2 cup of ground gluten-free oats (or oat flour)1/2 cup of ground almonds (or almond flour)1/2 cup tapioca flour1 tsp of baking powder1/2 cup of virgin coconut oil1 cup of dairy-free dark chocolate chips1 tsp of organic vanilla2 eggs1/4 cup of honey
- In a large mixing bowl, combine all flours with baking powder.
- In a separate medium bowl, whisk eggs and add vanilla.
- Pour into dry mix, then stir in coconut oil and honey as well.
- On low stove-top heat, melt 1/2 cup of chocolate chips until of smooth consistency (2-3 minutes).
- Combine with the cookie dough and blend thoroughly. Sprinkle in remaining 1/2 cup of chocolate chips.
- Place cookie dough in the freezer for 10 minutes.
- Preheat oven to 350F and remove dough from freezer.
- On two cookie sheets, place twelve large dough balls and flatten slightly with a spoon (as seen in picture). Bake for 12-15 minutes. Remove and allow to cool for 10-20 minutes.
- Enjoy with a glass of cold coconut milk!
Now, let’s talk giveaway!! This month, I’ll be posting a lot about how I use coconut oil in my life, such as this recipe and including it in smoothies, cooking, and skin care. So, I thought a giveaway offering one lucky reader the chance to try the same virgin coconut oil that I’m using would be in order. What do you think?
I’m pairing up with Tropical Traditions to give you the opportunity to win 1 quart of
Tropical Traditions is America’s source for coconut oil
. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil
a Rafflecopter giveaway
Thank you for entering and best of luck!
*Contest is open to Canadian & U.S. Residents only. One winner will receive 1 quart of Gold Label Virgin Coconut Oil (shipping is included in the prize).
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. If you order by clicking on any links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
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