Crumbly Chocolate Chip Coconut Cookies (sugar free)

Happy Let’s-Make-Single-People-Feel-Bad Valentine’s Day, everybody!

Every year, February 14th is the same. Lots of chocolate, lots of me time and no shits about wanting a Valentine. Just kidding. I have no me time because I always find some sort of schoolwork to do. Luckily, I was able to sneak in an hour of creating a new delicious recipe to bake for Sunday! Let me tell you that this was messy, crumbly, crazy, but this was a success!

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Peanut butter, chocolate, coconuts. These are all super indulgent foods with lots of good fat, but some people are just way too fearful of fat to begin with! However, the real problem behind these marketed fats is that a lot of these products have a ton of added sugars and weird sweeteners that are not nutritious at all. They’re even worse than real sugar! Fortunately for us, this recipe contains no added sugar at all–fake or real!


Recently, my friend and I had a very interesting conversation about sugar. Her argument: sugar is sugar is sugar. Stevia isn’t as good as we thought it was, honey and maple syrup are actually really good for us. My argument: you need to find pure Stevia, and sugar is only good if it contains enough fiber and antioxidants to balance out the insulin surge. Don’t consume honey and maple syrup in excess. Either way, whether or not you choose to add a sweetener to this recipe is totally optional. My sister and I added a pinch of Stevia and vanilla extract for the sake of not having salty cookies, but you can do whatever you want with it. Just saying though: if you add a sweetener, it’s no longer sugar free! But then again, how can you enjoy Valentine’s Day properly without sugar? You technically can, but you know what I mean. 😉

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  • 3/4 cup pure, unsalted desired nut, seed or legume butter; I used unsalted creamy peanut butter
  • 1/2 tsp vanilla extract
  • 2 TBSP coconut oil OR 2-3 TBSP applesauce for a lower fat recipe
  • 1 egg or 1 flax egg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp Stevia
  • 3-4 TBSP sprouted whole grain flour
  • 2 TBSP coconut flour
  • 1 oz 72% dark chocolate chips
  • 1 oz unsweetened shredded coconut
  • Opt: almonds, raisins, cranberries, cacao powder, goji berries, pumpkin seeds, etc.



  1. Preheat the oven to 350F.
  2. Measure out the peanut butter and gently melt in the microwave or on the stovetop.
  3. Repeat with the coconut oil. Skip if using applesauce.
  4. Mix all wet ingredients in a medium-large bowl well.
  5. Carefully add in the dry ingredients until you get a smooth, doughy batter.
  6. Gently fold in the chocolate chips and coconut.
  7. Cover a baking tray with aluminum foil that has been sprayed or parchment paper.
  8. Form 11-12 cookies on the tray and flatten them out by pressing them down with a fork twice.
  9. Bake for 15 minutes, or when the cookies are golden-brown and have firmed up.
  10. Let cool for 8-10 minutes before digging in!

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How are you spending V-Day? What are your thoughts on sugar?

6 thoughts on “Crumbly Chocolate Chip Coconut Cookies (sugar free)

  1. Everything you make turns out so pretty! Love the background – do you take them out in your backyard?
    I’m not a huge cookie person but these look honestly so good, and I actually have all the ingredients (for once!) except stevia. I might make these this weekend! Do you know how long they keep for?

    Liked by 1 person

    1. Thank you so much–yes, I use this little area of bushes and leaves to take foodie photos!👌🏻
      Well, I am ANYTHING coconut, chocolate and peanut butter, and if it’s in a cookie, I’d eat it! You don’t have to use Stevia–you can use any dry sweetener to bake them. Anyways, it depends on where you store them, but the freezer will kee them the longest! 👍🏻 Probably a few months in the freezer and a few days anywhere else!

      Liked by 1 person

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