Coconut oil chocolate chip cookies

These are the best chocolate chip cookies ever! Believe me, you have to make them and see for yourself, so so good!
Chocolate chip cookies always remind me of the time I lived in Glasgow, Scotland 7-8 years ago. There was this pastry shop in the center of the city where you could buy these addictive huge cookies with every flavor combination possible, like choc chips with dark or milk or white chocolate, with raspberries, with pistachio, almonds, raisins… you name it, they had it. I normally went for the plain dark chocolate version as it was my favorite but of course I had to try all the others as well just to be sure! 😀 It was a must stop when going to that part of the city which was hmm quite often. I can only imagine the quantities of butter and sugar I consumed over that 2 years period!!
Actually, me and my husband (than fiance) often remember how different our diet was back than (I wouldn’t really call it a diet lol!), there were so many good things in UK that we weren’t saying no to and enjoyed huge amounts of thick double cream, butter, cheese, shortbread cookies, buttery crumbles, luscious carrot cakes…. you get the picture! 🙂

No wonder that we both had more than 10 kg more than now. That number would have been even higher if we didn’t have quite an active lifestyle and did a lot of hiking in the beautiful green Scottish countryside. Anyway, back to presence. When I changed my diet a year ago I really didn’t know that much about healthier baking and substitutes you can use, changes you can make so that desserts still taste amazing but are better for our bodies, our digestion and our health. I definitely didn’t think I’ll be able to eat soft, chewy and delicious chocolate chip cookies! Until I discovered this recipe where the cookies are made with coconut oil and not butter and they taste even better!
Now, I have to say that these are not your healthiest cookies ever but they are definitely much better for you than those classic ones. We need to have treats sometimes, right?

Original recipe is from the blog Gimme some oven (find it here) and first I was making it as per that recipe (it’s amazing!) but than later I made some little changes like for example using combination of coconut + light brown sugar instead of white + brown sugar, using dark chocolate chips instead of semi-sweet, using half white flour instead of white all-purpose… I use often half-white flour instead of regular white but not sure if you can find it in all countries. I know that in Italian it’s called “farina semibianca”, in French “farine mi-blanche” and in German “halbweissmehl but if you can’t find it you can use all-purpose flour. I use coconut sugar very often instead of white one as it is a healthier option and it taste amazing, not overly sweet but just subtly sweet almost like brown sugar but with a slight hint of caramel. It is produced from the sap of cut flower buds of the coconut palm and has low glycemic index and that is important as the lower a food’s glycemic index, the less it affects blood sugar and insulin levels.