Friday, January 7, 2011

Lauren's Healthier Chocolate Chip Cookies

I crave cookies ALL the time. However, most cookies are loaded with way too much SUGAR. So almost all of the time, I have to suffer through my cookie cravings (and drink lots of water to soothe the sweet craving!). 

I've been hard at work playing with different recipes I've collected, tweaking them here and there trying to find the right recipe...and I FINALLY figured it out. Below is my healthier alternative to chocolate chip cookies. The rolled oats, spelt flour, nuts, chia seeds and maple syrup make these cookies a healthy, vegan and totally delicious treat. Don't let the word healthy fool you into thinking these aren't amazing!

Lauren's Healthy Chocolate Chip Cookies
(Makes about 18 cookies, takes about 25 minutes to make!)

1 cup rolled oats (take 3/4 and process in blender or food processor into coarse flour)
1/4 cup plus 2 tablespoons coconut oil
1/2 cup tablespoons maple syrup
1/2 teaspoon vanilla
1 cup grain sweetened chocolate chips or vegan carob chips
1/4 cup chopped nuts (optional)
1 cup spelt flour
2 tablespoons chia seeds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt

Line 2 cookie sheets with parchment paper or oil lightly. Position one of your oven’s racks in the center. Preheat oven to 350 F. Process 3/4 of the oats in a food processor or blender until they are the consistency of coarse flour.

In a small bowl, mix the oil, maple syrup, chia seeds and vanilla until well combined; set aside and let sit so that the chia seeds enlarge. In a large bowl, stir together the flour, baking soda, baking powder, and ground oats until well blended and then stir in the chocolate chips and nuts, if using. Pour the wet ingredients into the dry ingredients and mix with a spatula until everything is well blended. Scoop out a tablespoon of the batter onto the prepared cookie sheets. Flatten the cookies slightly with damp fingers.

Bake, one cookie sheet at a time on the center rack, for 11 minutes (depending on your stove). Rotate the cookie sheet from front to back to ensure even baking. Bake 5 to 6 minutes more or until the cookies are golden around the edges. Remove from the oven and place the cookie sheet on a rack. Let the cookies cool on the cookie sheets for 5 to 6 minutes and then transfer them to a cooling rack.

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