April 21, 2011
Healthy Chocolate Chip Cookies
A couple of weeks ago, right after I started this blog, my company started a weight loss challenge. I was a little worried because usually I bring my sweets to work to pawn them off on people. I started looking up healthy cookie recipe options that I could feature, bookmarked a couple, and got busy. A week went by and I ended up taking an especially not so healthy treat to work and had no trouble getting rid of it. So, I continued to make awesome unhealthy treats and sabotage people’s diets. Wahahaha I think in one of my emails I described my brown sugar cupcakes as having a “nutty, caramel-like taste.” Whoops.
Tomorrow my company is celebrating Earth Day! (We also celebrate National Corndog day.) We are having a gallery night showing pictures people have taken of things they feel are beautiful on the earth. Each team is putting together a show complete with hors d’oeuvres. oh the things we advertising companies do.. haha I figured this was the perfect time to pull out my stash of healthy cookie recipes.
Here’s what I’m bringing:
You’re not going to believe me when you read this but these are sugar-less, egg-less, flour-less, chock full of good stuff and they are kind of amazing (an absolute requirement of a healthy cookie recipe). I’ve had three and I don’t feel the slight bit guilty. 🙂
They’re bite-sized and chewy. Multiple chocolate chips per cookie is essential. I used Ghirardelli bittersweet chips. They’re chips are bigger than normal and have a wonderful flavor. Just a note, the batter is loose so the best tactic is to press if together into balls.
And… if the recipe’s from 101Cookbooks it’s got to be good. Be sure to read the intro. It has a lot of great tips.
Nikki’s Healthy Cookies Recipe
You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand – don’t go too far or you’ll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit – enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.
Now off to read and work on a chandelier out of recycled bottles for our display!