Healthy + Flourless Chocolate Chip Cookies!

So today I tried making a batch of these, except I ran into a couple issues. 

One, I couldn't find oat flour at my grocery store, so I went ahead and used Almond flour. 

Two, I just realized I didn't use the cinnamon, and I also used sugar-free maple syrup to enhance the taste. 

Three, I wasn't sure if they meant just regular salt, but I went ahead and used sea salt. 

And lastly, I added two egg whites for protein. All in all, this recipe is great - it results in very yummy cookies that are very healthy. I'm usually not a fan of dark chocolate, but I liked the rich taste of it with the overall cookie. I'll definitely be using this recipe again! 

I got this recipe from Chelsea's blog Chelsea's Messy Apron. And here's the recipe:

BEST EVER HEALTHY CHOCOLATE CHIP COOKIES

 

SAVE PRINT

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

 

Serves: 18 cookies

INGREDIENTS

• 2 teaspoons vanilla extract
• 1 large egg
• 4 tablespoons dark brown sugar, lightly packed
• 1/2 cup coconut oil
• 1 and 1/2 cups oat flour (regular oats blended)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch of salt
• 1/2 cup dark chocolate chips
• Optional: coarse sea salt

INSTRUCTIONS

1. Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
2. Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
3. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
4. Stir until just combined and then fold in the dark chocolate chips.
5. Chill the dough for at least one hour.
6. Preheat the oven to 350 degrees F.
7. Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
8. Bake for 8-10 minutes or until lightly browned around the edges.
9. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
10. Enjoy!

Quick Tips:

1. Any substitutions NOT recommended. Although some "tried and true" substitutions may work in other recipes, I do not guarantee they work in this recipe. Especially substituting out the coconut oil (it is needed for stability in this recipe)
2. Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don't have a cookie scoop? Use your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.
3. Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.
4. It is recommended you check your baking soda and make sure it is not expired. Old baking soda will cause an off taste in these cookies and may make them very flat.
5. Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out.
6. If your cookies are turning out a little dryer than you would like, check the following things: are you packing in the oat flour too tightly? Don't pack in the oat flour and perhaps try spooning and leveling the flour into the cup measurers. Are you measuring the coconut oil when solid? Make sure to measure it in a liquid form. What kind of egg are you using? The recipe calls for a large egg, not medium. I use and highly recommend organic eggs. They are always a little larger than "regular" large eggs and have a yellower yolk which tends to add more flavor and moistness to these cookies.
7. Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.