Healthy Chocolate Chip Cookies

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You know those recipes you don’t even give a second glance because they sound almost oxymoronic;- one part of you is in utter disbelief of its claim, while the other more truthful side of you actually don’t want it to be true, because let’s face it,  sometimes we don’t want to mess with the classics, fats and calories notwithstanding. Like ‘skinny fried chicken’, or ‘guilt-free s’more blondies with Nutella filling’, for example. You almost expect them to taste like biting into a limp lacklustre meat, or slicing your way into a chocolate-coated piece of cardboard.

Hence my hesitation to call these ‘Healthy Chocolate Chip Cookies’. And gasp, horror of horrors, they’re even vegan to boot! That’s right, no butter, no egg, no milk. And oh look, it’s even got wholewheat flour thrown in there to shake things up.

Crazy? Totally.

Delicious? Definitely.

Just like the classic triple c? Undoubtedly.

Thick, with crispy edges and a chewy center;- you can’t get any more perfect than that. And if my almost 4-year-old can make them all by herself in a cinch, so can you.

Healthy Chocolate Chip Cookies
(adapted from here; makes 18-20 cookies)

1 cup whole wheat flour
1 cup bread flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar or coconut sugar
1/2 cup melted coconut oil
1/4 cup + 1 tablespoon non-dairy milk
1 teaspoon vanilla extract
1 cup dairy free chocolate chips

Directions:
Preheat oven to 350F / 170C and line baking sheet with parchment paper.
In a mixing bowl cream together coconut oil and sugar. Add in the rest of the wet ingredients and mix until creamy.
In a separate bowl sift together all dry ingredients; flours, baking soda, baking powder, and salt.
Mix dry ingredients into wet ingredients until well combined.
Fold in chocolate chips.
Take tablespoon size portions and roll dough into balls. Place on baking sheet and gently flatten with the palm of your hand or the back of a spatula.
Bake cookies for 12-14 minutes.
Remove from baking sheet and let cool on wire rack. Serve immediately or keep stored in an air tight container out of the fridge.

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