For the longest time I have hesitated to post this recipe. Simply because these healthy chocolate chip cookies don’t look nearly as pretty and are not chewy as their sugar loaded counterparts. Then the other day I was browsing Internet for cookies made without sugar and came across Tessa’s (Handle the Heat) The Ultimate Guide to Chocolate Chip Cookies. She showed a version made with whole wheat flour and maple syrup => I got inspired.
That night I experimented making 4 batches of healthy chocolate chip cookies and my kids absolutely loved them! I even used all coconut oil and they were absolutely delicious. We all know kids love cookies which I never ever buy or make due to my strong belief cookies are one of the unhealthiest junk foods in the world.
Yep, I think so and quite frankly do not understand this whole Cookies for Kids’ Cancer campaign. Why would we promote to create more junk food that in the first place contributes to cancer?! It’s beyond my understanding. And nobody talks about it, at least anyone I know. Like why not fruit or only healthy cookies?! Kids don’t like fruit as much?! Well, let’s teach them to love it. My kids do because I taught them to love it. Why don’t we spend money on education about the disease and finding cure for it instead of stuffing more GMO cookies with marshmallows and sprinkling with orange chemicals?!?!?! Why we don’t look deep down in the root of the problem instead of the surface?! It’s a vicious circle here in America…
So, I don’t care anymore if my healthy chocolate chip cookies do not have those pretty grooves from melted sugar. I care about feeding mine and your kids with wholesome ingredients and every bit counts. While I believe in 80/20 rule and allow them an occasional treat outside of home that isn’t healthy (purely for social reasons), in my home we eat as many whole foods as we can.
These cookies are super versatile – use what you have. I tested them with maple syrup, honey, whole wheat flour, spelt flour, all coconut oil, all butter and then half butter/half coconut oil. As I mentioned before, they are not chewy but more cakey, still absolutely delicious!
- 1/4 cup salted organic butter, at room T*
- 1/4 cup coconut oil, at room T*
- 1 large egg, at room T*
- 1/3 cup maple syrup or raw honey
- 1/2 tsp pure vanilla extract
- 1 + 1/4 cup whole wheat or spelt flour
- 1/2 tsp baking soda
- 1/3 cup chocolate chips (please buy organic fair trade)
- Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper.
- In a large bowl, beat with a mixer butter and coconut oil until creamy. Add egg, maple syrup and vanilla, beating until smooth. Add flour and baking soda; mix with spatula until well combined. Stir in chocolate chips.
- Using a small scoop, drop cookie dough on prepared baking sheet. Cookies do not spread much, so if you like large cookies flatten them with a back of the scoop, dipping it in water after each cookie (cookies are sticky). Bake for 14 - 15 minutes or until the bottom browns a bit. These cookies stay light in colour. Remove from the oven and let cool for a few minutes and enjoy with a cup of unsweetened almond milk.
*You can use all coconut oil, all butter or half and half. To bring oil and butter to room T, place them in preheating oven in oven proof baking dish for a few minutes until soft but not melted. To warm up the egg, place it in a bowl with hot water for a few minutes. If using unsalted butter, add 1/4 tsp salt to the recipe. Recipe by Tessa of Handle the Heat.
Servings Per Recipe: 15
Amount Per Serving = 1 cookie:
Total Fat: 9.0 g
Cholesterol: 8.3 mg
Sodium: 22.3 mg
Total Carbs: 14.5 g
Sugars: 6 g
Dietary Fiber: 1.6 g
Protein: 1.4 g
WW Points+: 4