The chocolate chip cookies I favour the most are those made with nuts. (I'm sure it's just me but they seem a little healthier if there's a macadamia or a walnut in the biscuit somewhere!) I can't bake nutty biscuits for my son's school lunchbox though because his school, along with many others these days, is a nut-free zone. As we are preparing to go back to school next week, school baking for the freezer is underway. So, these simple chocolate chip & coconut cookies are a delicious alternative for an occasional lunchbox treat.
The recipe that I tinkered with is one I came across on the Kidspot website. The biscuit dough is made in the typical way with the creaming of the butter and sugar, beating in of eggs and the addition of the dry ingredients. I changed the recipe by using a blend of white and wholemeal spelt flours, reducing the sugar and substituting coconut sugar for brown sugar. As always, I used dark chocolate chips because they are our favourites but any chocolate-y chips will do! Here's how they came together in my kitchen:
As soon as they are cool enough, pour yourself an icy cold glass of milk or make yourself a cup of tea and sample one of your freshly-baked cookies before anyone else discovers them!
Chocolate Chip & Coconut Cookies
125g softened unsalted butter
1/2 cup coconut sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white spelt flour
1/2 cup wholemeal spelt flour
1 teaspoon baking powder
1 cup dessicated coconut
1/2cup dark chocolate chips
1. Preheat oven to moderate 180C. Line biscuit trays.
2. Cream butter, sugar and vanilla with a mixer until pale and fluffy.
3. Add eggs, one at a time. Mix each egg in well.
4. Add flours, baking powder, coconut and chocolate chips.
5. Mix well until thoroughly combined in a soft dough.
6. Place tablespoons of mixture onto lined biscuit trays.
7. Bake until just golden. Cool on a wire rack then store in an airtight container.