Sometimes I create, but more often I curate. My kids and I have tried a few dozen "healthier" recipes for chocolate chip cookies over the past few months and everyone’s absolute favorite is this one.
I hope you love these healthier chocolate chip cookies as much as we do. This delicious cookie is a great dessert and also makes for a filling snack. Lower in sugar, and more nutrient dense than a traditional cookie, it’s a cookie you can feel good about eating or sharing with someone you love. Dozens of these were baking in my oven weekly last spring and summer, and they became a go-to for any guests that stopped by or deliveries to friends. These cookies were a big hit this season and continue to make an appearance in my oven on a regular basis. There is not a kid (or kid at heart) who has tasted and did not love. The best part is, they, or their kids, can make a batch easily themselves.
I love discovering new sources for recipes and cooking inspiration. I am so grateful to Think Outside The Plate for letting me share this Healthier Chocolate Chip Cookies recipe with you.
Chocolate Chip Cookies Recipe
- 1/3 Cup olive oil (I love Filipo Berio Extra Light Olive Oil)
- 1 Tsp. vanilla extract
- 1 egg (I usually use @vitalfarms)
- 2 Tbsp. flaxseed meal (@traderjoes or Bobs Redmill Flaxseed Meal)
- 3/4 Cup coconut sugar (original recipe called for monk fruit, use sweetener of choice. I like @traderjoes coconut sugar)
- 1 Cup Bobs Red Mill Garbanzo / Chickpea Flour or Just About Foods (I used almond flour as well when no garbanzo is available and came out delicious just a flatter and crispier cookie)
- 1/2 Tsp. baking soda
- 3/4 Cup chocolate chips (I love to use Enjoy Life Foods Chocolate Mega Chunks or @purefoodsbyestee chunks, Himalayan sea salt is optional for topping, I like Maldon Sea Salt)
Line a baking tray with parchment paper (for example If You Care Parchment Paper). In a large bowl combine the wet ingredients and add the flaxseed meal. Combine dry ingredients and mix together until dense. Add chips last. Using gloves or a scooper, form small ball shapes (tip: I like to spray the scooper with a little oil so the batter glides off easily).
Bake at 350 °F for 10-15 minutes while continuously watching over them (I recommend leaving the chocolate chip cookies approximately 11-12 minutes for chewy centers; 15 yields a crispier cookie, 10 a doughy one).
For more inspiring and healthy dessert recipes check out Think Outside The Plate!
Also, be sure to check out my recipe for Green Juice or Smoothie, it makes a great combo with this healthy dessert.