Recipe Review: A Healthier Chocolate Chip Cookie

I few weeks ago I set out to do a little experiment with chocolate chip cookie dough.

I wanted to come up with a dough made up of less sugar and butter.

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I started out with these ingredients and a basic cookie recipe.

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The dough looked very promising and smelled amazing.

That coconut oil is like manna from heaven.

Wonderful stuff.

Anyway, I tried several different baking times and temperature settings.

And they all came up lacking.

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In the end, I just added milk, more flour and a cup of granola and turned the dough into muffin batter.

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The dough made awesome muffins.

But still no success on the cookie development front.

So I set the project aside and got on to more important things.

Like laundry.

But then last weekend I was flipping through Southern Living’s February issue and saw this recipe.

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The recipe looked incredibly promising so I gave it a whirl after church on Sunday.

Amazing.

Great texture, great flavor.

I did make a few modifications to the recipe in order to make it butterless.

But this was the recipe that I had been trying to develop.

Except someone else did all the work.

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A Healthier Chocolate Chip Cookie, adapted from Southern Living’s Dark Chocolate Chunk Cookie, February 2013

A quick note: although these cookies have oats in them they are definitely not an oatmeal cookie.

  • 3/4 cup uncooked oats (quick oats work well)
  • 1/4 cup coconut oil
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1 3/4 cups all purpose flour (I think whole wheat flour would work as well)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 1/2 cups chocolate chips
  • 1/2 cup chopped almonds (optional)

Preheat oven to 400°.

In a shallow baking pan, toast the oats for 10 minutes in the oven. Once toasted, set aside to cool slightly. When cooled, process oats in a food processor or blender until coarsely ground. Reduce oven temperature to 350°.

Beat coconut oil, and sugars until fluffy. Add eggs and extracts, beating until just blended.

In a separate bowl combine flour, salt, baking soda, baking powder, and ground oats. Slowly add the flour mixture to the coconut oil mixture until just blended. Fold in 2 1/2 cups of chocolate chips and almonds.

Transfer heaping tablespoons of dough onto a cookie sheet, make sure to place the tablespoons of dough at least 2 inches apart.

Bake at 350° for 10-12 minutes.

Remove from baking sheets immediately to cool.

Enjoy these with less guilt and a glass of milk.

Side note: If you have never used coconut oil, this is the time to start. I purchased a large container of it at CostCo a few weeks ago and I have started using in it anything that calls for butter or oils. I LOVE it. For the most part you cannot taste the coconut. It just gives recipes a little “umph.”

And coconut oil is being touted as the “healthiest oil on earth. A New York Times article says it best, “virgin coconut oil has a haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.” Source

Try it and let me know what you think.