• Emily Cavuto

Healthy Chocolate Chip Cookies

If you’re anything like me, then you’ve got a major sweet tooth! It’s pretty hard for me to turn down sweets, especially those that involve chocolate. It’s no secret, however, that this is not the best habit to have. Luckily, I’ve managed to find the best of both worlds in a healthy chocolate chip cookie recipe. They are very low in sugar, made with natural ingredients, and can be made gluten free! I am constantly in the kitchen baking these treats! The recipe is courtesy of Brittany Williams with a few of my own modifications!


Ingredients:

*I have made a few alterations to the recipe based on my different trials making this and testing different things out. This is how I like it best!


  • 1 cup old fashioned or steel cut oats

  • 3 tablespoons ground flax meal

  • 2 tablespoons sesame seeds

  • 1 cup flour (For a gluten free version, use almond flour)

  • 1 teaspoon baking soda

  • ¼ cup coconut oil (I melt this but it isn’t necessary)

  • ¼ cup Honey or Maple Syrup (I usually use maple syrup, but I ran out so today I’m using honey)

  • 2 eggs

  • 1 teaspoon pure vanilla extract

  • ⅛ cup oat milk (or a milk of your choice, but I prefer oat)

  • ½ cup chocolate chips


*the recipe also calls for ¼ teaspoon sea salt, but I don’t add this because there's very little sugar in the recipe



Instructions:

*Once again, I have made a few alterations to the original recipe


  • Preheat your oven to 350℉

  • Add all of the dry ingredients (oats, flax seed, sesame seed, flour, and baking soda) to a high powered blender and blend until it becomes a flour consistency (I use a food processor)

  • In a separate bowl, mix all of the wet ingredients (eggs, coconut oil, honey or maple syrup, and vanilla extract) using a hand mixer

  • Add the dry ingredients to the wet ones and mix until a dough consistency forms

  • Stir in the chocolate chips

  • Scoop approximately 1 tablespoon of dough at a time on a baking sheet lined with parchment paper and gently press to flatten the dough

  • Here, I like to add 1 or 2 chocolate chips on top of each cookie, but it isn’t necessary

  • Bake for 7-10 minutes (I bake for 8 min at 350℉ and then switch to convection bake at 325℉ for 2 min but this varies based on your oven )


Final Product!




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