The other day I was craving a chocolate chip cookie, something about the combination of dough and chocolate really spoke to my desires at the time. But, I try to avoid sugar, so I wanted to bake a healthier version. I was very disappointed with my results after scouring the internet and healthy food blogs for hours; I just couldn't find what I wanted! All of the "healthy" chocolate chip cookie recipes used sugar, stevia, maple syrup, or honey, and coconut oil or butter (gasp!). So I took to the kitchen and tried to concoct the healthiest chocolate chip cookie, ever (and I think I succeeded). These cookies hit the spot, satiated my cravings, and are healthy enough that you can eat them for breakfast (and are tasty enough that they barely lasted a week in my house!). These are vegan (if you use dairy free chocolate chips), gluten-free, fat free (ish), and so freaking good. I have all of these ingredients in my pantry at all times, which is a bonus for next time the chocolate chip cookie craving strikes.
- 2 T flaxmeal (ground flax seed)
- 5 T water
- 3/4 C coconut flour
- 1/2 t baking soda
- dash cinnamon
- 1/4 t salt
- 2 C old-fashioned oats
- 1 t vanilla
- 1/2 C unsweetened applesauce
- 1 C unsweetened almond milk (I used unsweetened vanilla almond milk)
- 1/4 C cold coffee (I used the dregs from my morning pot! Caf/DeCaf, it doesn't matter)
- 3/4 C unsweetened shredded coconut flakes
- 1 C chocolate chips
- Preheat oven to 350 degrees F.
- Combine 2 T flaxmeal with 5 T of water in a small bowl, or mug. Stir with a fork and let sit 5 minutes. This is your flax "egg," so you want it to be nice and gelatinous. More than 5 minutes of rest is okay.
- Sift together coconut flour, baking soda, cinnamon, and salt into a large bowl. Always sift coconut flour.
- Stir in oats.
- In a separate bowl, whisk together applesauce, vanilla, almond milk, and coffee (you don't need to use a whisk to whisk, a fork works just as well).
- Pour your wet ingredients into your dry ingredients (the big bowl with the oat/coconut flour mixture). Add your flax "egg" to bowl. Stir everything together. Let rest. Coconut flour absorbs A LOT of liquid, so add more almond milk if your batter is too crumbly.
- Mix in coconut flakes and chocolate chips (see notes for alternative mix-ins).
- Dollop tablespoons of batter onto parchment lined baking sheets. Flatten/shape/form the batter into cookie shape.
- Bake for 45 minutes, rotating baking sheets halfway through.
- Remove from oven, let cool, eat for breakfast, lunch, and dinner!
- You could definitely use less than 1 C of chocolate chips. Dare I say these had too many chocolate chips in them...
- You could substitute raisins or dried fruit for the chocolate chips if you're looking for a different kind of cookie. If adding in dried fruit, experiment with spices (more cinnamon, nutmeg, cardamom, allspice, cloves, ginger).
- If you're doing dried fruit, you could use canned pumpkin instead of applesauce to make them autumnal (and add sunflower seeds, pumpkin seeds, or chopped nuts). Sidebar: I haven't tried this, so I cannot vouch for how they turn out, but I definitely plan on experimenting more with this recipe skeleton.
- You could add some unsweetened cocoa powder into the batter to make them double chocolate. Not sure how this will taste, but try!
- You could use a mashed banana (mushed into a coffee mug and microwaved 30 seconds to liquefy) instead of the applesauce, if you're not adverse to bananas (I totally would have used a banana in the first place, but my bananas were green, and nothing worse than an under ripe banana!).
- If you're not vegan/don't have flaxmeal, you can substitute 2 eggs for the flaxmeal and water (I did not do this, so I'm not sure how they will turn out/cooking time).
- If you prefer a crispy cookie, use less almond milk.
- This really is an excellent recipe base that I'm excited to experiment with, maybe next will be a grain-free cookie!
These are as healthy and as guilt-free as possible (though I reject the framing of food as a guilty-pleasure). Though these are delicious in their own right, if you taste test one next to your standard, go-to chocolate chip cookie, OF COURSE they're going to taste differently. These don't have the sugar/fat/salt pleasure point that "regular" chocolate chip cookies have, but they come pretty darn close.