Healthy Chocolate Chip Cookies

The sweet and natural ingredients complete these healthy gluten free chocolate chip cookies and really complete my soul. With such simple ingredients, they are still sinfully delicious, moist and so easy to pull together.  Told you it’s a winner.

Winner winner healthy chocolate chip cookies for dinner?! Don’t have to tell me twice.

The night I pulled these together I ate so much dough and cookies, I actually did skip dinner. Cookie dough that has zero eggs in it is dangerous. There is nothing stopping me from demolishing every leftover dough bite. Or lets be real, spoonfuls of dough.

Take our healthy cookie dough for a whirl if you desire. 😉 Or our cookie dough overnight oatmeal! *Yes I have a problem with loving cookie dough too much*

After making these healthy chocolate chip cookies, they were all I could think about, and I knew I’d have to share the recipe immediately with all of you. Because, chocolate chip cookies!!!

Cookies cookies cookies!!!

Ok, I’ll calm down now. But not really, because… cookies!!!

Seriously, I think I’ve eaten too many healthy chocolate chip cookies and am now on a sugar high. 😕

It’s worth it, though. Chocolate chip cookies are always worth it. Or rather, good chocolate chip cookies are always worth it, and I’m a strict judge of what qualifies when it comes to chocolate chip cookies. The perfect chocolate chip cookie should be soft, chewy, and crispy, all at the same time, with just the right amount of chocolate chips. And it should never be dense, puffy, or gummy. These healthy chocolate chip cookies definitely meet the standards. They are so ridiculously delicious… and not just for a healthy cookie either!

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

1. Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
2. 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.
3. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
4. Stir until just combined and then fold in the dark chocolate chips.
5. Chill the dough for at least one hour.
6. Preheat the oven to 350 degrees F.
7. 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.
8. Bake for 8-10 minutes or until lightly browned around the edges.
9. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
10. 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.