Three words come to mind here. I love these. Or better yet… to die for. Yes, healthy chocolate chip cookies that I am ready to die for. Okay, not literally. And nor are they literally healthy. I’d say they are relatively healthy. Take a look at standard chocolate chips cookies. Or at least the kind I grew up with. Packed with butter, white flour, refined sugar, and even sweeter milk chocolate chips. Well, these are nothing like those. These cookies are made with wholemeal spelt flour, oats, flax seeds, unsweetened apple sauce, virgin coconut oil and natural raw cane sugar mascobado. And they taste amazing. This is me as a non-cookie eating saying I actually L O V E D these.
Organic virgin coconut oil works beautifuly with these healthy chocolate chip cookies
Coconut oil works beautifully with these cookies. You can taste the teeeeniest bit of coconut-y-ness, it’s subtle and somehow just seems to belong. Depending on what time of year it is and whether you store your coconut oil in the cupbaord or pantry, you may just find it a little too hard to mix together, so make sure it is brought to a little softer than room temperature, think SPREADABLE. Since its winter and things tend to be stay a little chilled in my kitchen cupboards, I set mine on the kitchen heater until it softens a little. Just long enough that it is no longer solid, which makes it much easier to incorporate with the apple sauce and raw cane sugar.
Vegan baking made easy with a “chia egg”
These wholegrain, healthy chocolate chip cookies are vegan which is so easily accomplished by using chia seeds (apple sauce and flax seeds also help!). When mixed with water, chia seeds form a thick gel. Just place 1 tablespoon of chia seeds in a smal bowl with 3 tablespoons of luke warm water and allow the mixture to sit for about 10 minutes. Voila, the perfect egg replacement. If you aren’t concerned about the recipe being vegan, you can also use one large egg in place of the chia seeds and water.
2 cups whole spelt flour (240 g)
3/4 cup fine cut oats (75 g)
2 tablespoons ground flax seeds
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon chia seeds + 3 tablespoons luke warm water (or 1 large egg)
2/3 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (100 g)
100 g organic virgin coconut oil (a little softer than room temperature)
1/2 cup unsweetened apple sauce (150 g)
1 teaspoon pure vanilla powder
100 g dark chocolate, finely chopped (70% cacao, fine bitter)
1. Preheat oven to 350°F / 175°C. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, oats, flax seeds, baking soda and salt.
3. Prepare the chia egg. Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
4. Meanwhile, in a large mixing bowl, beat together the sugar with the coconut oil and apple sauce. Beat in the chia mixture and vanilla. Add the flour mixture and chocolate and continue to mix until JUST combined. Do not over mix! The dough will be quite thick and sticky.
5. Using a spoon, scoop into 2 1/2 cm balls and arrange on a baking sheet, allowing enough room between each cookie (12 cookies per baking sheet). Press down slightly so the tops are a little flatter.
6. Bake in the top and bottom third of oven, rotating halfway through, until edges crisp and become golden, about 15-18 minutes.
7. Remove from oven and transfer to a wire cooling rack. Enjoy!
8. Once the cookies are fully cooled, store in an airtight container.
NOTE: I really like using an organic dark chocolate (Feine Bitter Kuvertüre) for my baking. But feel free to use your favorite chocolate! If you are following a strict vegan diet the chocolate should of course be a certified vegan product.
Of course, I could have flattened these cookies out a little more, but I like small “fat” cookies. ;-) If you decide to make flatter cookies, pay attention to the baking time, as they may be done a minute or two sooner.