In: Food0

healthy chocolate chip cookies

The best ever flourless + healthy chocolate chip cookies. These healthy chocolate chip cookies have no butter, white flour, or refined white sugar. They are bursting with flavor and sure to be your new favorite healthy “indulgence.”

I hope you all know I don’t just throw around the words “best ever.” In fact, I don’t think those two words have ever made it into a recipe title thus far. That’s how deserving these healthy chocolate chip cookies are. Because for how many healthy swaps they have, they really are the best!

That and they have literally been weeks in the making. I can’t even tell you how many long I have worked on this recipe. I wanted them to be the healthiest possible cookie, but not to taste like…cardboard. That’s been pretty hard. I’ve made some cookies that stack up pretty well nutritionally…I just didn’t want to eat them afterwords. So, yeah…those recipes weren’t worth sharing.

And then I made some delicious cookies, but they weren’t all that healthy by the time they were finished, so nix that one too. But this one, it’s a winner.

One of the ways I’ve “judged” how good the batches of test cookies are is by how many are left by the end of the day. That or seeing if the husband takes more than one bite without running to the sink to spit out that first bite. That test is always effective. Well good news with this recipe — all were gone by the end of the day and the husband ate the majority of them.

 

Anyways. what are in these “magical” cookies? Well if you are a long time reader of CMA, you’d probably expect the first thing – oat flour. I LOVE putting oat flour in baked goods – it has so much flavor and is a super healthy swap. But before you worry about where to try and find oat flour (and didn’t I say these were flourless anyways?!), oat “flour” is just powdered oats. 

All you have to do is blend regular old fashioned or quick oats in a blender or food processor. Within seconds, you’ll have your very own oat flour. It’s really that easy! I’ve had a few readers wonder if they need a high power blender to do this, so I tested it in a $20 cheaper blender and the oats blended into a flour just as well as when I use my Blendtec. It takes seconds to make the oat flour and the only catch with it is, make sure to measure AFTER grinding the oats into a powder and not before.

These also have dark chocolate chips which have great antioxidants and healthier fats for you body. While the dark chocolate makes these  cookies healthier, a different type of chocolate can be substituted. Coconut oil is the next important ingredient in this recipe which is a lot better for your body than butter. It’s still high in calorie and fat (like all oils), but it’s got great health benefits and is a healthier fat source.

Brown sugar – there is some in this recipe but I got it to the lowest amount possible while trying to still make these cookies taste good! (Hint: they aren’t so great without any sugar) I wouldn’t recommend leaving it out or substituting it with something else (unfortunately honey didn’t work great in this recipe). I also recommend using dark brown sugar since there is a lot deeper flavor, but light will work just fine. And the cinnamon – you can leave it out, keep it in, or increase the amount – it complements the oat flour well and adds a nice touch t these cookies, but I also really like cinnamon. So adjust it to your preference here!

Finally, the touch of sea salt on top? Oh my gosh. Sea salt + dark chocolate is a match made in HEAVEN!! But it is optional. If you are planning on doing some sea salt, and maybe even a lot of it, definitely leave out the salt in the actual recipe so these cookies don’t get too salty.

And finally, chilling is a MUST with these healthy chocolate chip cookies. They flatten like paper if they aren’t chilled because the coconut oil needs to be melted to mix it in. Which, honestly, the chilling is the hardest part of this recipe…the waiting is excruciating 😉

I hope you love these healthy chocolate chip cookies as much as we all did!

Enjoying a warm, gooey, chocolate chip cookie with a glass of refreshing plant-based milk can make your entire day, or maybe even your entire week. But, finding the best chocolate chip cookie recipe isn’t always that easy because there are tons to chose from. At The Beet, we make it easier for you to find exactly what you’re looking for. Every dessert recipe is the most delicious vegan version, easy to make, and made with healthier alternatives to refined sugars, oils, and dairy. Today’s recipe of the day is exactly this.

A scrumptious cookie that is ready in two minutes, fairly low in calories, and made with healthier swaps and plant-based ingredients. Not to mention, the two-step baking process requires you to simply mix the batter and microwave the cookie for 40 seconds: It doesn’t get much easier than that. The ingredients list is also short and only calls for six plant-based foods including agave for sweetness, but feel free to substitute for maple syrup, monk fruit, or any other healthier-for-you sugar alternative. If you like your cookies, warm, soft, and melting with chocolate, then you will absolutely this recipe.

 

 

Best EVER healthy chocolate chip cookies

The best ever flourless + healthy chocolate chip cookies. These cookies have no butter, white flour, or refined white sugar. They are bursting with flavor and sure to be your new favorite healthy “indulgence.”
CourseDessert
CuisineHealthy
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings18 cookies
AuthorChelsea

Ingredients

  • 2 teaspoons vanilla extract
  • 1 large egg
  • 4 tablespoons dark brown sugar lightly packed
  • 1/2 cup coconut oil
  • 1 and 1/2 cups oat flour regular oats blended in a blender
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup dark chocolate chips
  • Optional: coarse sea salt

Instructions

  • Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
  • Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
  • Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
  • Stir until just combined and then fold in the dark chocolate chips.
  • Chill the dough for at least one hour.
  • Preheat the oven to 350 degrees F.
  • Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
  • Bake for 8-10 minutes or until lightly browned around the edges.
  • Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
  • Enjoy!

Quick Tips:

  • Any substitutions NOT recommended. Although some “tried and true” substitutions may work in other recipes, I do not guarantee they work in this recipe. Especially substituting out the coconut oil (it is needed for stability in this recipe)
  • Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don’t have a cookie scoop? Use your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.
  • Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.
  • It is recommended you check your baking soda and make sure it is not expired. Old baking soda will cause an off taste in these cookies and may make them very flat.
  • Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out.
  • If your cookies are turning out a little dryer than you would like, check the following things: are you packing in the oat flour too tightly? Don’t pack in the oat flour and perhaps try spooning and leveling the flour into the cup measurers. Are you measuring the coconut oil when solid? Make sure to measure it in a liquid form. What kind of egg are you using? The recipe calls for a large egg, not medium. I use and highly recommend organic eggs. They are always a little larger than “regular” large eggs and have a yellower yolk which tends to add more flavor and moistness to these cookies.
  • Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.

 

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