Take your classic chocolate chip cookie recipe and hack it with simple replacements that allow you to have your treats, eat them too, and still feel and look like YOU.  I love this recipe because it tastes even better with the healthy swaps.  But I’ll let you be the judge. 

Recipe Summary

Prep:

20 mins

Makes:

4 dozen

Ingredients

• 1/2 cup organic butter, softened
• ½ cup organic coconut oil, unrefined
• 1 cup white Monk Fruit Sweetener Lakanto Brand
• 1 cup packed brown sugar – Swerve Sweetener Brand
• 3 organic, brown eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 3 cups gluten free flower (ie. oatmeal, brown rice OR coconut flower)
• 2 cups semisweet chocolate chips (organic preferred)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the organic butter, coconut oil, Lakanto white sugar, and Swerve brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips. Drop  large spoonfuls onto ungreased pans.
3. Bake for about 10 – 13 minutes in the preheated oven, or until edges are nicely browned.