At last! It was a difficult journey, but an important one. To find a healthy chocolate chip cookie! I am not a huge chocolate fan, but a chocolate chip cookie gets me every time. However,normally a cookie has loads of butter and sugar. I wanted a cookie that is healthy, but wasn’t missing the buttery taste and would still be soft and chewy. In the past month, I have tried 2 recipes that were either no refined sugar/dairy free or gluten free. Both recipes used coconut oil, which is a tricky ingredient. One recipe came out tasty, but so dry (a cookie and glass of water instead of glass of milk
😦 ). However this recipe (the gluten free one) from Chelsea ‘s messy apron won hands down as I noticed some cookies went missing in the span of 10 minutes and my husband was the culprit!
Chelsea has a great but long explanation on her site. However if you don’t want to read an essay and want the recipe true and tried check out below.
Makes 9 big cookies or 18 small
1.5 cups oat flour
1 tsp baking soda
Pinch of salt
Cinnamon (amount is up to your taste)
3 tbsp brown sugar
0.5 cups melted coconut oil
0.5 cups chocolate chips ( or if you live somewhere where choc.chips is as rare as sunshine, then take 30grams pure chocolate bar and hit against the counter…a lot)
Make your oat flour (put oats in a mixer to grind if you can’t find at store). Really make it flour like as I didnt mix enough so I got a good but grainy texture in the cookie. Mix the sugar, egg and coconut oil. Add all the dry ingredients and mix. Add chocolate chips and stir. Put dough in fridge for one hour. After 1 hour with a cookie scoop put cookies on a tray and add some extra pure chocolate chunks on top(if you want) and maybe some sea salt if you want. Put in the oven for 8 minutes on 180 degree c/350 degree f ( time depends on your oven). Take out and leave on tray for 2 minutes before putting on wire wrack.
An added bonus to these cookies is that the cookie dough is sooooo yummy, never guess there isn’t butter.