The other day I was walking through Whole Foods and I spotted this:
I was in a hurry so I didn’t do much investigating, I just thought to myself that anything that combines chocolate and coconut butter was worth trying! So I bought it, knowing I would use it for something.
…And that’s how the dark chocolate fudge coconut butter cookies were born!
These no-sugar-added chocolate cookies have the benefits of coconut oil and still taste delicious! They are even better for you than my chocolate chip cookie recipe but even more chocolaty!
Nikki’s coconut butter is the secret ingredient in these cookies. While I haven’t tried them all yet…Nikki also has other flavors, including vanilla cake batter, chocolate hazelnut brownie, honey pecan pie, and macadamia nut cookie. Don’t those sound delicious!!?
The best part is that you can get these coconut butter flavors on Amazon!
Here is what you’ll need to make my cookie creation.
A soft dough will form once all ingredients are mixed. You can choose how many and what kind of chocolate chips you add!
Before baking, I used a spatula to flatten the dough balls. They will not spread much when baking, so unless you want to end up with cookie balls, it’s better to flatten them some. 🙂
This what they will look like cooked.
And the finished product!
1/2 cup Nikki’s coconut butter– dark chocolate fudge flavor
1/2 cup 100% pure maple syrup
1 Tbsp vanilla extract
1/2 cup unsweetened applesauce
2 cups whole wheat flour (or other flour of choice)
1 tsp baking powder
1/4 tsp baking soda
1/2 cup semi-sweet or dark chocolate chips
1. Preheat oven to 375 degrees F. Spray two cookie sheets with coconut oil spray (or other if unavailable)
2. In a large bowl, combine and stir all wet ingredients. If the coconut butter is hardened, soften it first by heating.
3. In another bowl, combine flour, baking powder, and baking soda with whisk.
4. Mix the wet ingredients into the dry ingredients until a soft dough forms.
5. Add in the chocolate chips and mix.
6. Drop by small spoonfuls onto prepared baking sheet. Flatten cookie balls down with a spatula (these cookies will not spread much during baking).
7. Bake for 12-14 minutes or until slightly hardened.
Let me know if you try these and what you think of Nikki’s coconut butter! They also recommend using it in coffee or smoothies!