Healthy(er) Chocolate Chip Cookies

It’s no secret that I’m not much of baker – if you ever run into any of my family members ask them about the 2004 Coffee Cake Fiasco – they LOVE to tell that story.

Anyways…on the rare occasion that I DO decided to bake something, it usually gets an “ok-but-not-the-greatest” review from my loved ones. Mainly because I get slightly too creative with swapping out the “guilty” ingredients for weird, less tasty alternatives. If you’re going to go to the effort of baking something, it’s got to be at least averagely delicious right? Right. So you can imagine how pleased I am to present to you:

Healthy(er) chocolate chip cookies!

They’ve got a thumbs-up from at least 3 reliable, normal people, and a super thumbs-up form one health-foodie that will eat anything (me). So give them a try and tell me what you think!

Processed with MOLDIV

Ingredients

¾ cup oat flour (milled in a blender)

¼ cup quick cooking oats

½ cup rolled oats

¾ tsp baking powder

¾ teaspoon cinnamon

Pinch of salt

1.5 tsp vanilla extract

1 large egg

4 Tbs brown sugar, lightly packed

½ cup coconut oil (measured in melted form)

½ cup almonds, roughly chopped

½ cup dark chocolate chips

Instructions

  1. Preheat the oven to 180°C
  2. Take regular oats and blend them until they resemble a flour or powder in a food processor or in your nutribullet using the milling blade.
  3. In a medium-sized bowl, stir together the oat flour, quick cooking oats, rolled oats, baking powder, cinnamon and salt.
  4. In another bowl, stir together the vanilla extract, large egg, brown sugar and coconut oil. Stir until well combined.
  5. Add the dry ingredient to the wet ingredients and stir until just combined. Fold in the nuts and dark chocolate chips.
  6. Chill the dough for a few minutes in the freezer until it has hardened. The coconut oil needs to firm up until you roll the dough into cookies!
  7. Roll cookies into tight balls of desired size and place on a baking tray lined with baking paper. Don’t pack them too closely, as they do spread while baking. Flatten them slightly with a fork to give them a pretty top.
  8. Bake for 8-15 minutes until lightly brown (time depends on the size of your cookies). Remember they will harden once they’ve cooled down.

Variations

Replace ¾ cup oat flour (milled oats) with ¾ cup quinoa flour (milled quinoa) – this does give the biscuit a harder, grainy texture.

Replace 2Tbs sugar (half the sugar) with one small mashed banana – this does give a strong banana flavour, which 1 out of the 3 loved ones actually preferred.

Replace the chocolate chips with blueberries for a fruity breakfast cookie

Processed with MOLDIV.