I’m not really a healthy dessert kind of girl. With the exception of fruit, I’d rather eat decadent desserts in moderation. You know, lots of chocolate or crumb topping. Or plenty of ice cream on occasion. Otherwise, I’d rather not waste my time (well, calories really). You get my point. But when my friend from college (hi niki!) sent me an email with a recipe request for a healthier chocolate chip cookie, I was more than happy to accept the challenge.
It’s taken quite a bit of time (and cookies!) to get it right, but I’m finally ready to share. These cookies are actually packed full of things that are so much better for you than regular chocolate chip cookies (hello lots of butter and sugar!). These cookies have a good amount of ground flaxseed, plenty of oats, whole wheat pastry flour or almond meal, along with natural sweeteners and a little bit of coconut oil. No butter in sight.
And the best part? They actually taste good. While these are clearly not an overly indulgent type of cookie, they are pretty darn delicious if I do say so myself. And trust me, I taste tested quite a few. They are more on the soft and cake-like side of cookies, so don’t expect anything super chewy. They are a little less sweet than a regular chocolate chip cookie, but still filled with plenty of oats and chocolate to satisfy a craving. Another bonus? No need to bust out the mixer to make these. Just a few bowls and your whisk.
And they’re especially hard to resist when still warm from the oven…
- 1 cup whole wheat pastry flour OR 1 cup almond meal*
- 1 cup old-fashioned oats
- ½ cup ground flaxseed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup pure maple syrup
- ¼ cup honey
- ¼ cup unsweetened applesauce
- 3 tablespoons melted coconut oil**
- 1 ½ teaspoons vanilla extract
- ½ cup dark chocolate chips
- ½ cup chopped walnuts
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the whole wheat pastry flour (or almond meal), oats, flaxseed, baking powder, baking soda and sea salt. In a medium bowl, whisk together the maple syrup, honey, applesauce, coconut oil and vanilla extract. Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in the chocolate chips and walnuts.
- Scoop about 2 tablespoons of dough and drop onto the prepared cookie sheet (I used my large cookie scoop). Gently flatten the cookies slightly. You can space them pretty close together as they won’t really spread while baking. Bake for about 11 to 13 minutes, until lightly golden brown. Remove from the oven and let cool directly on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
*Make sure that you use either the whole wheat pastry flour OR the almond meal (do not use both!). We found that we slightly preferred the way these tasted with the almond meal - but still loved them with the pastry flour. It works great either way but the dough will be slightly wetter with the almond meal (again, it still works fine, just make sure you measure everything correctly).
**Melt the coconut oil first and then measure out the 3 tablespoons (otherwise you may use too much).
Cookie Monster Cooking