I don’t know if many of you know this but we try to stick to a low [cane] sugar diet. Meaning, we are not religious about it, but we try to avoid super sugary treats sweetened with cane sugar or corn syrup. It’s tricky to do and we are not perfect.
Growing up in a Catholic family, we always made it a fun challenge to give up something we loved for lent. In 2015, I gave up SUGAR. It was HARD. Sugar is SO addicting and it’s no wonder; according to researchers from Queensland University of Technology, excessive sugar consumption increases the dopamine levels in a similar way to other drugs such as cocaine. Whoa, talk about a sugar high. I literally didn’t have an ounce of sugar for 40 days (and 40 nights) and guess what, I no longer craved it! Now, I’m human and social and I slowly allowed myself a sugary treat once a week thereafter but tried to keep it to a minimum. (I repeat, I tried but sometimes failed)
Anyway, lets get back to the point shall we? COOKIES. Ok, so chocolate chip cookies have always been one of my go-to’s for a sweet fix. Is there really anything better than a warm, fresh-out-of-the-oven, chocolate chip cookie with a glass of ice-cold milk?
If you have a favorite Chocolate Chip Cookie recipe, keep in mind you could probably replace all of the sugar with honey (cut the quantity by 25%-50% depending on how sweet you like them) and still really enjoy the cookies. My family is so used to me cutting back (or sometimes out) the sugar in most things, they don’t mind when sweets aren’t as…well, sweet. In fact, sometimes even the littles will say things that aren’t homemade by mama, are too sweet!
That being said, for this recipe, I did add just a little brown sugar to help with the texture and at the same time adding a hint of that brown sugar bitter-in-a-good-way flavor. But I have eliminated all added cane sugar in the past and you still get a good cookie.
I also love splitting the “fats” up between butter and coconut oil. I both love the flavor and added moisture I get from doing it that way. Ok, ok, here is the recipe.
Chocolate Chip Cookies made with Honey and Coconut Oil
Preheat convection oven to 360 degrees F and get out two cookie sheets and cooling racks if you have them. Some people like using a newspaper with a dishtowel if they do not have a rack.
Combine flour, baking soda, salt, mix and set aside. In a mixer, mix together the butter, honey and brown sugar until fluffy. Crack eggs into a small bowl and add with vanilla to the butter mixture slowly until incorporated.
Carefully add the flour mixture into the creamed mixture until well mixed. Be sure to scrape the bowl. Put the mixer on the slowest setting and add in your chocolate chips a little at a time.
Using a tablespoon, drop cookies onto ungreased cookie sheets at least 2 inches apart. Bake 8-11 minutes – remove once beginning to turn a golden color. Let sit on the baking sheet for 5 minutes before removing to cooling racks. Let cool until room temperature and then place in an air-tight container to prevent from going stale. Don’t forget to taste test with a big ol’ glass of milk!
P.S. It REALLY helps to have two crazy kids ages 4 and 6 to help. No really…. It truly does. You can come borrow mine…ANYTIME. You’ll burn the calories you are about to consume while cleaning up after them!
Now some of you hard-core sugar free peeps will not approve of this recipe. It is not designed for diabetics or the like but for those of us who like their sweets on the lighter side. ❤