I said HEALTHY Chocolate Chip Cookies.
[ps. they taste so GOOD! and I am super duper picky about my cookies, especially the chocolate chip kind]
I found this recipe after a really easy Google search… “Healthiest Chocolate Chip Cookie” – low and behold, a few options popped up. It basically came down to me only having certain ingredients at the house, and it narrowed it down to one option.
:: fingers crossed they were good ::
The tried and true test before they’re even baked, is to make sure the cookie dough tastes good, right?! I mean, that’s half of the fun of baking cookies!
…I ate about half the batter. The REASON is because you can’t make the cookies right away, the batter needs to go in the fridge for an hour before baking – trust me, follow the instructions! But the batter passed the test!
Like I said, I’m picky when it comes to treats. I don’t want to feel like I’m eating a substitute, that’s just no fun. These cookies are AMAZING! I ate them all. Yup, all. Didn’t share a single one. And I don’t even feel bad about it!
Borrowed from Chelsea’s Messy Apron
Try em out and let me know! [and Chelsea too since she shared this deliciousness for me to find!]
Best Ever Healthy Chocolate Chip Cookies
- 2 teaspoons vanilla extract
- 1 large egg
- 4 tablespoons dark brown sugar lightly packed
- 1/2 cup coconut oil
- 1 and 1/2 cups oat flour regular oats blended in a blender
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1/2 cup dark chocolate chips
- Optional: coarse sea salt
Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
Stir until just combined and then fold in the dark chocolate chips.
Chill the dough for at least one hour.
Preheat the oven to 350 degrees F.
Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
Bake for 8-10 minutes or until lightly browned around the edges.
Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
Any substitutions NOT recommended. Although some “tried and true” substitutions may work in other recipes, I do not guarantee they work in this recipe. Especially substituting out the coconut oil (it is needed for stability in this recipe)
Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don’t have a cookie scoop? Use your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.
Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.
It is recommended you check your baking soda and make sure it is not expired. Old baking soda will cause an off taste in these cookies and may make them very flat.
Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out.
If your cookies are turning out a little dryer than you would like, check the following things: are you packing in the oat flour too tightly? Don’t pack in the oat flour and perhaps try spooning and leveling the flour into the cup measurers. Are you measuring the coconut oil when solid? Make sure to measure it in a liquid form. What kind of egg are you using? The recipe calls for a large egg, not medium. I use and highly recommend organic eggs. They are always a little larger than “regular” large eggs and have a yellower yolk which tends to add more flavor and moistness to these cookies.
Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.