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Healthier Chocolate Chip Cookies (Two Ways)

I may be stating the obvious, but I am a cookie monster.

Cookies are just so fun and playful and easy to eat.  And my faovrite kind has always been a chocolate chip cookie.
Well, duh, it has chocolate.  

However, despite my love for the classic Chocolate Chip Cookie, I don’t have a recipe on this blog that yields a healthier, but still classic Chocolate Chip Cookie.
That problem will be solved today (in two ways!).

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)
Version One- No Chilling:
  1. Preheat oven to 350F.
  2. In a small bowl, mix together sugar, egg white, applesauce, vanilla, oil, and milk.
  3. 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.
  4. 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.
  5. 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.
Version Two- Chill the Dough:
  1. Mix together sugar, egg white, applesauce, vanilla, oil, and milk in a small bowl.
  2. 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.
  3. Place dough in the fridge to chill for at least 2 hours.  You can chill it for longer as well.
  4. Once chilled, remove dough from fridge.  The texture will have changed, and now the dough should be thicker and less drippy.
  5. Preheat oven to 350F.
  6. 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.
  7. 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

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    could you substitute almond flour here? or would the result be too different?

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      SS
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      I honestly have no idea. My moms allergic to tree nuts, so I don’t work with almond flour at all. You could still give it a try though (tell me what you think if you do). Also, I think the blog Running to the Kitchen has an almond flour CC cookie recipe. You could check thet out.

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