Great having you back to discuss great recipes to satisfy your taste buds, Healthy Chocolate Chip Cookies Recipes! As natural as meals are, they are, by no means, a part of them that are super great and appetizing. Despite the plethora of diversity in the different types of meals, they are a potpourri of relief and refreshment for every one of them.
Healthy Chocolate Chip Cookies Recipes
I was going through an old menu of mine a few days back when I came across a snack recipe. Guess what? I have, all my life, made no regret during the heydays I took this delicious cookie. When I glanced through it, the healthy chocolate chip cookie recipes I have longed for laid just on my palm. Here, this article will leave no st on unturned to give the best and most healthy chocolate chip cookies to make your day.
Invented by American chefs Sue Bridge and Ruth Wakefield in 1938, the chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. She initially developed it with a semi-sweet chocolate bar (Nestles’) probably and added the chopped chocolate to a cookie recipe.
Then, the recipe started with a composition of flour, butter, sugar (brown and white),semi-sweet chocolate chips, vanilla, and eggs. Variations on the recipe may add other types of chocolate, as well as additional ingredients like nuts or oatmeal. Sometimes, there are also some vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, and egg substitutes. A chocolate chip cookie uses a flavor of chocolate or cocoa powder before chocolate chips are mixed in.
In recent studies, these variations have been termed with different words depending on the combination of dough and chocolate types.
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These cookies are soft in the middle with a slightly crisp edge. They’re best when made with extra ripe bananas (the kinds with spots on them). They also get softer by the day, so if you like soft cookies, try them the next day and you’ll fall in love. If you prefer crisp, bake them for a minute or two longer and enjoy them after they cool.
Either way, if you love banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re a breeze to whip up, too! I’m quite certain you could do it in one bowl if it came down to it. You can also experiment by adding 1/2 cup of coconut flakes. Therefore, I tried this in one of my batches and it was absolutely fabulous. If you’re a coconut lover, I highly recommend it.
Hope you love the cookies – be sure to tag your photos #ambitiouskitchen on Instagram so we can be baking friends! xo!
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Instructions
You’ll find yourself making these cookies often. Why? Besides their taste, they’re so simple. Everything is mixed together in one bowl. Put everything into a bowl and mix it up until you have a very thick, sticky dough. Drop onto a cookie sheet and bake for 15 minutes. That’s it.
You could probably bake these cookies in your sleep. Though I wouldn’t recommend it, it’s entirely possible. So, I’m surprised I don’t sleep and bake by now.
A few things to note about these banana chocolate chip breakfast cookies:
- Use homemade almond butter or store-bought. If you don’t want to use almond butter, use peanut butter. Natural or non-natural.
- Use ripe bananas. The riper, the more brown-speckled, the better your cookies will taste. Do not use previously frozen, thawed bananas. I’ve tried it and the results are not good.
- Leave out the sliced almonds if you prefer. Add your favorite dried fruits or nuts instead.
The cookie dough! I’m embarrassed how much I ate between all 4 batches. You might not even want to bake the actual cookies… so, consider yourself warned.
Also important: Just like my regular Breakfast Cookies – you will need to use quick oats, not old-fashioned rolled oats in this recipe.
Why quick oats?
Because quick oats are more powdery, more finely cut, and will soak up more of the wet ingredients – thus creating a workable dough. The quick oats will bind your dough together better than whole oats would.
If you don’t have quick oats on hand, no worries! You can make your own. See the note at the bottom of the recipe.
What’s the taste testers’ verdict on these cookies? Well, obviously I really love them. In all their naturally sweetened, wholesome glory.
But Kevin took a couple of these cookies to work and told me his coworkers said they tasted like my sugary, buttery chewy chocolate chunk cookies. Ha! I don’t know how – they have almond butter, banana, and oats in them… but I’ll take it!
Gluten-free banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar! Please use certified gluten-free oats to assure cookies are GF. Therefore, use dairy-free chocolate chips to assure cookies are vegan.
Related Post: How To Make Banana Chips With Dehydrator
Making Healthy Chocolate Chip Cookies Recipes
Although Bridge’s daughter released the original recipes in 2017 during an interview, several additions have surfaced over the years. However, I pledge to give you the best and most affordable recipes to prepare your chocolate chip cookies.
These recipes result in soft, chewy, and creamy cookies.
Ingredients
- 1/3 or more cups of chocolate chips,
- 2/3 cup plus 1/2 cup oat flour (140g),
- 1/4 tablespoon salt,
- 1/3 cup chopped macadamia or walnuts(optional),
- 1 tablespoon of pure vanilla extract,
- 2 tablespoons of vegetable or melted coconut oil,
- 1/2 tablespoon baking soda,
- 4 tablespoon coconut sugar or brown sugar,
- 4 tablespoon regular sugar,
- 1 tablespoon of pure vanilla extract,
- 2 tablespoons of vegetable or melted coconut oil,
- 3-5 tablespoon milk of choice.
Instructions
To prepare these healthy chocolate chip cookies recipes,
- Start by preheating the oven to about 380 degrees.
- Combine dry ingredients and mix very well. Add wet ingredients and form into a big ball. From little balls then make the big one. For soft cookies, refrigerate until cold. If not, bake right away.
- For baking right away, bake for 9 minutes. Remove from the oven when they’re still a little undercooked and let cool for 10 minutes before removing them from the tray, as they’ll continue to cook while cooling.
- You might expect them to spread out but they might not, depending on the situation of the weather. If they aren’t spreading out, just smush them down with a spoon.
- Serve and enjoy!
Nutritional Information Of Healthy Chocolate Chip Cookies Recipes
As sweet and creamy chocolate chip cookies are, the nutritional values are also top-notch! What are, thus, the benefits of chocolate chip cookies?
Chocolate chip cookies are a rich source of carbohydrates. This helps in keeping hunger away. If chocolate chip cookies are made with whole wheat or oats like the recipes. Therefore, I have chosen for you, they source vitamin B-complex and dietary fiber, to some extent too.
Ingredients
Presenting a breakdown of the nutritional facts that have the chocolate chip cookies, below is one;
With a total fat of 43% from 28g and 23% from 70mg of cholesterol, chocolate chip cookies boast a total of 14% sodium from 341 mg. In addition, the total value of potassium sums up to 6% per 221 mg. These, with others, are listed below;
- Total Fat 28 g 43%
- Saturated fat 14 g 70%
- Polyunsaturated fat 4.5 g
- Cholesterol 70 mg 23%
- Sodium 341 mg 14%
- Potassium 221 mg 6%
- Monounsaturated fat 8 g
- Total Carbohydrate 58 g 19%
- Protein 6 g 12%
- Vitamin A 11%
- Calcium 3%
- Iron 13%
- Vitamin B-6 5%
Storage Options
To keep chocolate chip cookies, store them in an airtight container at room temperature for about 3 days. You can also freeze baked chocolate chip cookies in the refrigerator for up to 4 or 5 weeks.
You can also choose to make extra cookie dough balls and freeze them to bake at a later date. Store softer cookies in a lidded plastic container and crispier cookies in a lidded glass container. Therefore, these are determined by the ratio of ingredients and mixing and cooking time, to an extent.
Notes
- Freezing Instructions: Cookies can be frozen for up to 3 months, then thawed overnight in the refrigerator before enjoying.
- Oats: Be sure to use quick oats in this recipe. Quick oats are more finely ground up than whole oats, so they are slightly powdery. They are sold right next to the whole oats. You may not even notice there are two kinds of oats in the first place! You may make quick oats at home – simply measure 2 and 1/3 cups of whole oats and pulse in the blender or food processor about 5 times.
- Nut Butter: You can use your favorite peanut butter (or soy nut butter, sunflower seed butter) instead of almond butter. For peanut butter: homemade honey roasted, creamy, crunchy, natural (non-oily) or non-natural are all OK.
Conclusion
All I have discussed above is purely objective. I might have not regarded Sue Bridge’s original recipes but mine is super fantastic too; a caricature of the modern style of cooking doughs.
With all intents and purposes, making healthy chocolate chip cookie recipes is a simple way to ply if only you would agree with its value.
Hence, cookies are real and solid and these cookies are a light that illuminates your stale taste buds