Every once in a while I turn into a bit of a baking nut and bake so much that I eventually tire of it and don’t do it again for months. This is one of those times. So I felt the need to post a recipe that has been a hit around my house time and time again. This recipe is so delightful that once you read the ingredients you are sure to feel mostly guilt free while biting into its soft and delicious goodness.
My best chocolate chip cookie memories…
When I was a kid growing up, we were lucky enough to have my mom home every day after school. Coming from a family of 5 children, my parents didn’t really have a choice in the matter, so mom took care of us while dad worked long hard days away from home. The thing I remember most was coming home from school to fresh baked chocolate chip cookies. My mom purposely tried to bake them on schedule so that they were still warm for us. This is still such a comforting feeling for me and it is probably why chocolate chip cookies are a staple in our house.
I seriously doubt back then that my mom worried about the type of flour she used, the amount of butter, or if she even thought about processed ingredients. Sadly, today we know all too well how food has changed over time and how much processing there is in a lot of our favorite foods.
How we are very fortunate is that we have thousands of healthy alternative recipes that are available at our finger tips and reviews from people who have tested these recipes to work. I want to share with you a recipe I have discovered that is a healthy (but still delicious) twist on the classic chocolate chip cookie. You and your kids are sure to love this one! And if you have been looking how to get more coconut oil into you or your children’s diet, this is a no-brainer.
The Chocolate Chip Cookie, Reinvented
Flour-less and butter-less, you are going to be surprised just how healthy this recipe is. Another bonus is that it is super easy to make and almost takes no effort at all. Credit goes to Chelsea of The Messy Apron for this wonderful recipe as it is inspired from her recipe with just a few small twists of my own.
For 18-20 cookies
- 1 large egg
- 2 tsp. vanilla extract
- 1/4 cup organic dark brown sugar, lightly packed
- 1/2 cup organic, cold-pressed coconut oil, melted
- 1 and 1/2 cups oat flour (regular oats blended)
- 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- Pinch of sea salt (Himalayan for mineral packed)
- 1/2 cup dark chocolate chips (organic is best)
- Take your oats and blend them in a food processor or high speed blender, such as the Vitamix. Blend until it has the consistency of flour (this won’t take long at all).
- Add the baking soda and cinnamon to the blender and mix for a few more seconds to blend.
- In a bowl, mix egg, sugar, vanilla until smooth.
- Add melted coconut oil and mix until combined. Make sure your oil is not too hot or it will solidify the egg.
- Add your oat flour mixture and mix until smooth.
- fold in chocolate chips
- Refrigerate the dough for almost an hour.
- Roll into 1 inch balls, flatten slightly (but not too much). You can press a few chocolate chips on the top before baking if you like them really chocolaty. TIP: go ahead and place them close together (1/2 inch apart is fine), they don’t flatten and expand all that much. I can usually get the whole batch cooked on 2 cookie sheets.
- Bake in preheated oven at 350 degrees F for 9 minutes.
- Enjoy them warm!
How about your house? If you bake a lot, what recipes have you found that are super healthy but still delicious?