Lighter Blueberry Coconut Chocolate Chip Cookies
I can't say these are healthy, but with some healthier substitutions that reduce the amount of saturated fat and cholesterol, you won't feel as bad eating them when you just have to have a cookie (or three).I adapted my recipe from these Chewy Coconut White Chocolate Chip Cookies. *Side note - the original recipe "makes about 30 cookies" but I ended up with about 13. I've always failed at making smaller cookies. I used greek yogurt instead of the full amount of butter and ground flax seed and water instead of the egg (so that means I can eat twice as many anyway, right?). I also added dried blueberries. You can add any dried fruit you want or omit the fruit completely.
What you will need:
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter (1/2 stick), at room temperature
2 tablespoons plain greek yogurt
1/2 cup packed organic coconut sugar (brown sugar will work)
1/4 cup granulated sugar
1 tablespoon ground flax seeds
3 tablespoons water
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup sweetened shredded coconut
1/2 cup dried blueberries
Preheat oven to 350 F and line two baking sheets with parchment paper or spray lightly with coconut oil spray.
In a small bowl, whisk together ground flax seeds and water. Let sit for 5 minutes.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a stand mixer fitted with the paddle attachment, cream the butter, yogurt, and both sugars on medium speed for about 3 minutes. Beat in the flax/water mixture and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Stir in the chocolate chips, coconut, and dried blueberries until evenly distributed.
Scoop onto baking sheets and bake for 9 minutes, rotating halfway through. Let cool and enjoy!
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