Coconut Chocolate Chip Cookies with Freshly Milled Flour
Coconut Chocolate Chip Cookies with toasted coconut flakes make the most delicious mound of cookies. Soft and chewy on the inside and ultra crispy on the outside, this cookie recipe will become an instant family favorite! They're healthier coconut chocolate chip cookies made with freshly milled flour and have been my favorite indulgence lately!
Equipment
- 20x15 cookie sheet, (or two sheet pans)
- 1.5-inch cookie scoop, (you can use the red 1.35 oz scoop for large cookies)
Ingredients
Ingredients:
- 1/2 cup unsalted butter , (European-style)
- 1/2 cup brown sugar
- 1/2 cup granulated cane sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups freshly milled flour , (270 grams of soft white wheat)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips , (or chocolate chunks)
- 1/2 cup coconut flakes , (toasted)
Instructions
Directions:
- Preheat a skillet over medium heat and toast the coconut flakes until lightly brown. Set aside and cool. Meanwhile, preheat the oven to 375°F and line the cookie sheet with parchment paper.
- Weigh the grain on a scale and run it through a grain mill, or use 2 cups of Einkorn all-purpose flour.
- Cream the butter and sugars over high speed for 3 minutes or until pale yellow and fluffy.
- Add the egg and vanilla and mix for another 30-45 seconds until well combined.
- Whisk together the freshly milled flour, salt, and baking soda in a separate medium bowl. Add to the creamed butter mixture and mix until just combined.
- Fold in the toasted coconut and chocolate chips.
- Scoop cookies onto the prepared pan about 2 inches apart and bake for 10-12 minutes. Cool for 10 minutes before removing from the pans.
Notes
- For crispier and chewier cookies, toast 3/4 cup of coconut flakes until browned but not burnt. Turn off the heat and stir in 1 Tbsp of honey to coat the coconut flakes. Transfer to a bowl to cool. The coconut will become hard and crispy, so mix it into the cookie dough instead of folding it in.
- Otherwise, this cookie recipe makes soft and chewy cookies but not as crisp as the caramelized coconut version above.
- I like to double the recipe and use a 1.5-inch cookie scoop for standard-sized cookies. This makes 47 cookies, enough to fill three sheet pans.
Nutrition Facts
Coconut Chocolate Chip Cookies with Freshly Milled Flour
Serving Size
1 standard size cookie
Amount per Serving
Calories
148
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
18
mg
6
%
Sodium
80
mg
3
%
Potassium
54
mg
2
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
136
IU
3
%
Vitamin C
0.03
mg
0
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
