“They say we should all be eating more raw foods.
That’s all I needed to hear to whip up another batch of cookie dough.”
In hindsight, I can’t believe I’ve never tried to come up with a healthy choc chip cookie recipe before. It might be because when I’m really craving choc chip cookies, only a real choc chip cookie (and I’m talkin’ Mrs. Fields’ crispy-around-the-edges-n-super-chewy-n-gooey-in-the-middle) will satisfy the gnawing Cookie Monster within.
Have I ever mentioned that my 18th birthday cake was a giant double-layer Mrs Fields choc chip cookie? Probably not, because it was 5 years ago. Anyway, I was secretly elated when the ‘cake’ was cut and all my guests were too focused on their ridiculous dance moves to care for anything edible but jelly shots. Guess what 200 leftover servings of utter deliciousness meant? Weeks and weeks of cookies for me! My younger brother quickly caught on to the fact, so I hid the giant red box under my bed.
Needless to say, I’m glad my cookie-hoarding day are over.
I still love cookies and everything to do with them: cookies and cream ice cream, cookie dough, cookie dough in ice cream – you name it (it’s quite plausible that I love cookie dough more than I love actual cookies themselves).
However, if I allowed myself a cookie each and every time I felt like one, I’d be well on my way to Type II diabetes. So here’s a way to have your cookie and eat it, too!
If you’re someone who loves cookies that have a slight crispness on the outside and are soft and crumbly on the inside, then you will love this recipe. However, if you prefer those Mrs Fields-esque cookies I keep harping on about (crispy on the outside and super chewy on the inside), you might need a little more convincing. Like all healthy baking of sweets, there’s only so much you can achieve without that wonderful amalgamation of butter, sugar and flour! Still, taking into consideration that these cookies are butter free, refined flour free and refined sugar free (depending on which choc chips you use), I’m pretty darn happy with them! They’ve also won a big tick of approval from my Dad which, by his traditional-sugar-and-fat-loving standards, means a lot. I always say that if a recipe fools the boys, it’ll fool the world.
I really shouldn’t be condoning this, but I’m just saying, if you’re as terrible at the waiting game as I am, you won’t be able to go without tasting the dough. And when you do, you’ll wish you hadn’t. See the 11 cookies in the photo above? Yeah well that’s all that came out of the oven, and the original recipe should make around 16-18. Told you I love cookie dough.
The testing of this recipe wasn’t exactly seamless. Is baking ever seamless? I’m doubtful.
The first time around, I left the coconut oil to reach smoke point unattended on the stove (do not ever, ever do this) and it melted every plastic appliance in its wake as I frantically hurled it into the sink (please don’t ever do this, either). During this frazzled episode, l also forgot to refrigerate the dough before baking and the cookies turned out more like sad, dilapidated muffins than cookies – too cakey and crumbly for my liking (take note: chilling the dough is essential!). During the second attempt, I somehow managed to knock a cup of melted –and hot, but not quite smoke point-hot– coconut oil all over the kitchen bench and onto our very porous floor tiles. Mum was not impressed when she got home to discover “white fat” all over the cupboards and in the Thermomix blades. Oops.
Third time lucky, hey?
Healthy Choc Chip Cookies
- 1 cup oat flour (see method)
- 1/2 cup wholemeal spelt flour
- 1 tsp baking/bi-carb soda (NOT baking powder)
- 1/4 tsp Himalayan sea salt
- 1 large organic egg
- 1/2 cup coconut oil
- 1/4 cup coconut sugar
- 1/2 tbs pure vanilla extract
- 1/2 cup dark choc chips (as dark as possible. You could also use an organic dark chocolate bar chopped into tiny chunks), plus extra.
- Melt the coconut oil and set aside to cool slightly.
- To make the oat flour, place approx. 90g traditional oats in a high-powered food processor and process until a fine flour forms. Using a spoon, measure out a cup of the oat flour. Be careful not to pack the flour in too tightly (hence using a spoon), or the cookies will turn out dry.
- In a bowl, combine the oat flour, spelt flour, baking soda and salt.
- In a smaller bowl, lightly whisk the egg, coconut oil, coconut sugar and vanilla until combined. Add to the flour mixture and stir gently until just combined.
- Fold through the choc chips until just combined.
- Place a large piece of plastic wrap on your bench, spoon the cookie dough onto the film (it will be quite runny) and wrap the dough up. Refrigerate for 1 hour.
- Preheat the oven to 180’C and line a baking tray with parchment paper.
- Remove the dough from the fridge and give it a feel. If it feels too firm to easily break bits off, allow it to soften at room temperature for 10-15 minutes. It’s ready to use when it’s quite firm, but bits can easily be broken off it.
- Break tablespoon size bits off the dough, form into rough balls and place on the tray. Repeat until approx. 15 cookies have been formed (depending on how much dough you ate!). Press down on each cookie to flatten only slightly. Press extra choc chips into the tops of the cookies, if desired.
- Place onto the middle oven rack and bake for 8-10 minutes, or until the cookies are golden brown on the edges. They should still be light in the middle (the cookies in the top photo were cooked a minute too long).
- Remove from the oven and allow to stand for 3 minutes before carefully transferring to a wire rack to cool completely. Of course, these cookies are delicious warm, but bear in mind that they will be a little crumbly until they cool completely.