Triple C Lover Cookies

Chocolate chip cookies with an added C for coconut! This is really two recipes in one. You can do a cookie switch-a-roo by using white chocolate chips and macadamia nuts instead.

Makes: 36 cookiesHands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Makes: 36 cookies

Ingredients

  • 1 cup Crisco Butter Flavor Shortening
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup coconut flour
  • 1 cup whole-wheat flour
  • ¼ cup ground flaxseed
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup semi-sweet chocolate chunks
  • ½ cup chopped walnuts

Directions

  • Preheat oven to 375°F.
  • In a medium bowl, mix together the first 5 ingredients by hand or with a mixer until creamy.
  • In a separate bowl, mix together both flours, flaxseed, baking soda, and salt.
  • Add the dry ingredients to the creamy mixture in a few batches until all ingredients are mixed together. Fold in chocolate chunks and walnuts.
  • Scoop dough by the teaspoon onto 3 large baking sheets. Bake 12–16 cookies per batch, leaving space between each cookie. Bake 8–10 minutes until lightly browned. Allow to cool a few minutes on baking sheet, then move to a wire rack.

Recipe Information

Makes: 36 cookies

Ingredients

  • 1 cup Crisco Butter Flavor Shortening
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup coconut flour
  • 1 cup whole-wheat flour
  • ¼ cup ground flaxseed
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup semi-sweet chocolate chunks
  • ½ cup chopped walnuts

Directions

  • Preheat oven to 375°F.
  • In a medium bowl, mix together the first 5 ingredients by hand or with a mixer until creamy.
  • In a separate bowl, mix together both flours, flaxseed, baking soda, and salt.
  • Add the dry ingredients to the creamy mixture in a few batches until all ingredients are mixed together. Fold in chocolate chunks and walnuts.
  • Scoop dough by the teaspoon onto 3 large baking sheets. Bake 12–16 cookies per batch, leaving space between each cookie. Bake 8–10 minutes until lightly browned. Allow to cool a few minutes on baking sheet, then move to a wire rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat9g
Saturated Fat3g
Cholesterol10mg
Sodium110mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars12g
Protein2g