If you’ve been following my recipes for a while, you know that I don’t like to restrict whole food groups (chocolate chip cookies ARE a food group, you know). However, at the same time I don’t want to put a lot of junk in my body, or feed it to my family. It took me a few tries, but I’ve finally created a healthy version chocolate chip cookie that actually resembles a cookie and is truly delicious! Toot toot (that’s the sound of my own horn). These are seriously amazing, guys! I’m very excited. And it’s not just me – everyone loves them! They are super reduced in calories, fat, and 75% less sugar than their regular fatty sugary counterparts. They also have more protein and fiber and they have the consistency of a regular oatmeal cookie. It’s hard to believe that there is only 2 tbsp of butter in the entire batch! I’m a cookie wizard! 😉 Honestly, I was dubious when I put the dough on the cookie sheet and I thought that these were going to be a disaster. I was dead wrong.
So without further ado, here is the recipe.
UPDATE! June 23, 2017 – I have been playing around with total elimination of the brown sugar and I finally found a way that leaves the taste and texture intact. See substitutions in recipe notes. Enjoy! xo ~J
- 1 cup oat flour (milled oats in my food processor)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 2 tablespoons butter, room temperature
- 1⁄2 cup brown sugar
- 1 large egg
- 1⁄3 cup plain unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 3/4 cup chocolate chips
- Kosher salt (or pink Himalayan salt)
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter and the sugar. Beat in the egg, followed by the applesauce and the vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.
- Stir in the chocolate chips.
- Using a cookie scoop, drop balls of the dough onto the prepared baking sheet, flattening each cookie slightly. You should have 16-18 cookies.
- Bake for about 16-18 minutes, or until cookies are light brown at the edges.
- Remove from oven and sprinkle tops with Kosher salt (or pink Himalayan salt).
- Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
- To make this recipe egg free, you may substitute a "flax egg" by mixing one tablespoon of flax with 3 tablespoons of water and letting it sit for 5 minutes.
- To make the recipe dairy free, try substituting coconut oil for the butter. If you do this substitution, you will need to chill the dough for at least 2 hours prior to laying it out on the cookie sheet. Note: I have not personally tried this substitution so I take no responsibility for the outcome! 😉