I love cookies! They are my favorite treat by far! But they have to be homemade, chocolate chip cookies. Store-bought cookies - blah! Bakery cookies - so-so. Homemade - YUM!
So you can imagine I was very happy to figure out how to make a healthier version! I say healthi-er and not health-y because it's still a sweet treat and should be eaten in moderation. A green smoothie is healthy, an egg is healthy, but I just can't quite call a cookie healthy, but that's not to say I don't eat one or two with a cup of raw milk for a quick breakfast before heading to Crossfit!
My dad was actually the one who started this healthier version recipe. He's is a cookie master! Just about every Sunday growing up he would whip up a batch of tasty homemade cookies made with white sugar, white flour - the works. But we've all changed our ways and now enjoy seeing what healthier variations we can come up with. Oh, and he loves to see how many fillings he can mix into the dough. It's not unusual to see walnuts, coconut, cocoa nibs, chocolate chips and oats all appear in the same cookie! We prefer a textured cookie - needless to say.
I took what he had and made a few alterations myself and now we have my version.
In this recipe we are replacing butter, refined sugar and all-purpose flour, and table salt with whole food options - coconut oil, coconut or unrefined cane sugar, whole wheat or sprouted flour and REAL salt. Also, you can add some whole nutritious fillers (unsweetened shredded coconut, cocoa nibs, and nuts) to make this cookie more textured and flavorful.
“Healthier” Chocolate Chip Cookies
Modified from original recipe: Quaker Oats Vanishing Oatmeal Cookies
1/2 cup plus 6 TBL Coconut Oil
1/2 cup Coconut Sugar
1/2 cup Sucanat, or more Coconut Sugar
2 Eggs (farm fresh, cage free, local source is best)
1 teaspoon vanilla
1-1/2 cups soft-white wheat or sprouted wheat or spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/2 teaspoon REAL salt
2 Cups old fashioned oats
1/2 cup unsweetened shredded coconut (optional)
1/2 cup chocolate chips and/or nuts (optional)
Heat oven to 350°F. In large bowl, beat coconut oil and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add fillers; mix well. Drop dough by rounded tablespoonfuls onto cookie sheets. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Please refer to my must-have ingredients post to see where to find the ingredients in these recipes.