Coconut Chocolate Chip Cookies

2 1/4 cups white unbleached flour              
1/4 cup firmly packed Splenda brown sugar
1 teaspoon baking soda                                  
1 teaspoon vanilla extract
1 cup butter(or 3/4 Sunflower oil)                
2 large eggs
1/2 cup water
1 (12 oz) package of Hersey’s Dark Chocolate chips
1 teaspoon Stevia
1 cup unsweetened coconut flakes
1 teaspoon sea salt

Pre-heat oven to 375 degrees F.   Combine dry ingredients (flour, coconut, baking soda, salt and sugarSplenda).  Add eggs, oil, vanilla extract and mix until smooth; add chocolate chips.   Take mounded spoon sized chunks of the cookie dough onto ungreased baking sheets.  Bake for 9-11 minutes or until lightly browned.  (Mine did not brown—too much oil!)  Remove from oven and cool before removing from the sheet.

Note: I needed to clear out my cabinets of some items, so the use of Sunflower Oil instead of butter.  Sunflower oil as well as the other items in original recipe where changed to healthier items.  If you have read my Adventures in the Kitchen article, let me assure you someone else ate this batch of cookies and wanted the recipe.   I will warn you Sunflower Oil is a strongly favored oil, and I think 2/3 cup of it is plenty and I like sunflower seeds!!

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