The perfect chocolate chip cookies should be soft, crispy, and chewy at the same, with the right amount of chocolate chips.
These cookies are delicious – and not only for those who want healthier ones!
Healthy chocolate chip cookies that are made at home
Last night, I baked a large batch of these healthy cookies with chocolate chips.
The original plan was to take all the cookies packed in a large bag to a friend’s annual outdoor summer party.
The finished cookies and the raw dough were all eaten by me. I will need to make some more.
It can be good or bad that the cookie dough does not contain eggs. It’s good because I feel better after eating more.
After eating all the cookie dough, there will be fewer cookies!
Healthy chocolate chip cookie ingredients
You will need chocolate chips (or other flavor), oats flour, baking soda, and pure vanilla extract. Also, you’ll need oil, salt, sugar, and your choice of milk.
The cookies taste just like the classic chocolate chip cookie because they are made with only essential ingredients. There is no avocado, applesauce, or banana.
These cookies are made with whole grains, gluten-free, vegan, and have less sugar, fat, and calories than traditional chocolate chip cookies.
The recipe is also free of cholesterol, butter, and eggs. You can make the cookies refined sugar-free by using coconut sugar, evaporated sugar cane juice, or date sugar.
They’re so good, I can’t tell you.
Add in recipes
Mix one-third cup of walnuts, pecans, or macadamias into cookie dough before forming it into cookies.
Add a few shredded peanuts or coconut flakes for added flavor.
Replace the chocolate chips in your cookies with chocolate bars or chunks. Sprinkle sea salt on top after the cookies come out of the oven.
No chocolate chips in your life? You can make healthy oatmeal raisin cookies by substituting raisins for chocolate chips!
Make the best chocolate chip cookies for health
Prepare your oven for 380 degrees Fahrenheit. Gather all the ingredients and prepare them.
Mix the oats flour, baking powder, salt, sweetener, and chocolate chips in a large bowl. Stir well to ensure that everything is mixed evenly.
Add the pure vanilla, coconut, or vegetable oil and your milk of choice. (You can make it dairy-free if you wish). The dough should be rolled into a large ball. Break it into smaller pieces, and then move them into cookies.
Refrigerate until chilled (or overnight) for soft chocolate chip cookies. You can bake the cookies immediately if you want them to be crispier.
Bake the cookies on the center rack of the oven for nine minutes. Remove the cookies from the oven when they’re still slightly undercooked.
Allow the cookies to cool for 10 to 15 minutes before removing them from their baking sheet. They will become firmer as they cool.
Tips for baking cookies and storing them
Sometimes, the cookies may not spread in the oven. It could be because of factors like the climate, altitude, or humidity on a particular day. You can press them with a spoon once they’ve been baked.
Store leftovers in an airtight container with a lid if you prefer chewy cookies. Store leftover cookies in glass containers if you like crispy cookies.
You can make the chocolate chip cookie dough in advance and freeze it to bake later. The frozen cookie dough should be thawed before baking.
1 cup of oat flour
1/2 tsp baking soda
1/4 teaspoon salt
Coconut sugar or brown sugar, four tablespoons
4 tbsp sugar regular, unrefined, or refined if you wish
You can add more chocolate chips if you like.
Optional 1/3 cup chopped nuts
1 tsp pure vanilla extract
2 tbsp coconut oil or vegetable oil
As needed, 3-5 tablespoons of milk of your choice
Preheat oven to 380 degrees. Mix all dry ingredients well. Form a large ball and add the wet ingredients. Make more petite balls out of the large ones. If you want soft cookies, chill until cold. (If not, bake immediately). Bake for 9 minutes. They should be removed from the oven when still slightly undercooked. Let them cool for 10 minutes, and then remove from the tray. If they haven’t spread, you can use a spoon to squish them down if necessary. Make extra dough balls to freeze and bake later. Store cookies in a plastic container with a lid for softer cookies. Store cookies in a glass container with a lid for crispier cookies.