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Chocolate Chip Coconut Pulp Cookies

February 20, 2011

Remember home-made Coconut milk and all of that leftover pulp I told you to save?


You can thank me later.

Chocolate Chip Coconut Pulp Cookies

1/2 cup coconut oil

1/2 cup peanut butter

1/2 cup splenda (or white sugar)

1/2 cup packed brown sugar

1 egg

1/2 cup whole wheat flour

1 cup oat flour

2 cups coconut pulp

1/2 tsp each baking soda, baking powder and salt

1 cup mini dark chocolate chips

Coconut oil can be purchased at any health food store.  I found a small local shop that sells their oil in bulk.  I just bring them my own clean jar and they charge by weight.  Oat flour can also easily be found now and I had a small bag ready to go but it’s much cheaper and very easy to make your own in a food processor.  Just add 2 cups of oats and let the machine grind it into flour.

Beat oil, peanut butter, and sugars until creamy.  Add egg and blend again.  Add all dry ingredient and blend once more leaving chocolate chips to stir in at the end.

Roll into balls and press down just a bit. place on a parchment lined cookie sheet.

Bake at 350 degrees until lightly brown, remove and let cookies cool before handling.

This really was a guess in cookie making.  Honestly I didn’t expect them to come out so good but  the taste and texture is so close to a regular baked chocolate chip cookie that you would never notice the difference.   There is a slight coconut taste but definitely not over powering.

So with only 1/2 cup whole wheat flour , 1 cup of healthy oat flour and 2 cups of coconut pulp,  you have a surprisingly high fibre cookie.  Heart healthy good fats from coconut oil and peanut butter, some antioxidants from dark chocolate chips and fairly low sugar (especially if you use splenda), I declare this a healthy cookie alternative to anything you could ever find in a store let alone bake in your own kitchen.

I’m allowed to declare stuff in my world.

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