Healthy Chocolate Chip Cookies

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www.theconsciousplantkitchen.com

These Healthy Chocolate Chip Cookies are simple crunchy cookies that contain half the sugar of classic chocolate chip cookies and a quarter of the fat. They're made with simple and wholesome ingredients and bring just 150 Calorie per cookie!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 150kcal

Author: Carine Claudepierre

Ingredients

⅓ cup Oat Flour (note 1)
⅔ cup All-purpose Flour (note 2)
¼ teaspoon Baking Soda
⅓ cup Unrefined Cane Sugar (note 3)
3 tablespoons Melted Plant-Based Butter (note 4)
4 tablespoons Almond Milk
¼ cup Dark Chocolate Chips

Optional

1 teaspoon Vanilla Extract
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper and lightly oil it with a cooking oil spray.
In a large mixing bowl, whisk the dry ingredients: all-purpose flour, oat flour, baking soda, and unrefined cane sugar.
Add the melted butter, almond milk, and vanilla extract if used. Stir to form a cookie dough.
Fold in the chocolate chips and salt if used and stir to combine.
Divide the dough into 8 equal portions. Generously oil your hands to roll each portion into a ball and place them two thumbs apart on the cookie sheet.
Lightly press down the top of the cookies. It's optional and if you like thick cookies, don't.
Bake the cookies for 14-16 minutes at 350 °F (180 °C) until the bottom edges are lightly golden brown.
Let the cookies cool down for 5 minutes on the cookie sheet then on a cooling rack.

Notes

Note 1: To make your own oat flour, add old-fashioned rolled oats in a high-speed blender and blend for 30 seconds until it forms a fine ground. Store them for up to 3 months in an airtight container in the pantry.

Note 2: You can swap the flour for white spelt, white wholewheat, or all-purpose gluten-free flour from Bob's Red Mills.

Note 3: We used demerara sugar, which keeps the cookies light in color. You can also use muscovado sugar or coconut sugar but the cookies get darker. Increase the sugar to 1/2 cup for a sweeter cookie that spreads even more when baking.

Note 4: You can use low-flavor oils like light olive oil, melted coconut oil but make sure it's cooled and that it doesn't get in contact with cold milk or the coconut oil will solidify and form lumps. Melted butter works as well if you use dairy in your kitchen, but we don't.

Note 5: Dark chocolate chips with 70% cocoa or 85% cocoa are the healthier option to decrease added sugar.

Storage: Store the cookies for up to 4 days in an airtight container.

Nutrition