Both versions of these cookies are absolutely delicious. I think they’re the best cookies I’ve ever made, and not to brag or anything, but I’ve made a lot of yummy cookies.
The first version is for when you want cookies fast. No chilling required, just mix and bake. They’re super easy and yield a thinner and larger, but still chewy cookie.
The other way to make these cookies involves chilling the dough for at least 2 hours. This kind of sounds like an inconvenience, but it can actually come in handy. For example, you can quickly make the dough (It’s super fast), go somewhere for a couple hours, and then bake the cookies as soon as you return. The chilled dough creates a smaller and thicker cookie, which is also totally delicious.
Healthier Chocolate Chip Cookies (Two Ways)
- 3 tbsp brown or turbinado sugar (or another sugar of choice)
- 1 egg white
- 2 tbsp applesauce
- 1 tsp vanilla
- 2 tbsp coconut oil, melted
- 1/4 – 1/3 cup milk (start with 1/4)
- 1 cup oat flour (make your own by grinding rolled oats in a coffee grinder)
- 1/4 tsp baking soda
- pinch salt
- 1/3 cup chocolate chips (mini ones work best)
- Preheat oven to 350F.
- In a small bowl, mix together sugar, egg white, applesauce, vanilla, oil, and milk.
- In a large bowl combine flour, baking soda, and salt. Add wet ingredients to dry and mix until a thin and drippy dough forms. If batter isn’t quite drippy, add 1-2 tbsp of milk until it is. Fold in chocolate chips.
- Line 2 baking sheets with parchment paper or a Silpat. Take about 1 tsp of batter and plop it onto the pan. It will spread into a cookie shape. Repeat until all batter has been used.
- Bake for 8 minutes. Remove from oven and let cool on pan for a few minutes. Transfer to cooling rack to cool completely. Recipe makes about 20 cookies.
- Mix together sugar, egg white, applesauce, vanilla, oil, and milk in a small bowl.
- In a large bowl combine flour, baking soda, and salt. Add wet ingredients to dry and mix until a thin dough forms. Fold in chocolate chips.
- Place dough in the fridge to chill for at least 2 hours. You can chill it for longer as well.
- Once chilled, remove dough from fridge. The texture will have changed, and now the dough should be thicker and less drippy.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper or a Silpat. Form a bit of dough into a small ball and place on pan. Press down slightly. Dough will be sticky. Repeat until all dough has been used.
- Bake 10 minutes. Then remove from oven, and let cool on pan for a couple minutes before transferring to cooling rack to cool completely. Recipe makes about 20 cookies.
So who wants to go bake cookies?!
Revisited Recipe of the Day:
Carob Chia Cookies