Healthy Chocolate Chip Cookies

Me + Dessert  =  Fly + Lamp

Healthy Chocolate Chip Cookies

Bad image, but it’s so true.

So onto the cookies shall we?

Healthy Chocolate Chip Cookies

Okay, so first of all I’d like to apologize for not coming out with a healthy chocolate chip/chunk cookie recipe sooner.  I was so intimidated.  All chocolate chip cookies have a ton of butter and a bucket full of sugar.  That won’t be happening here, people.

Healthy Chocolate Chip Cookies Healthy Chocolate Chip Cookies Healthy Chocolate Chip Cookies

Here at Desserts with Benefits, we make nutritious recipes  :)  So these healthy Chocolate Chunk Cookies are made with whole grains, no butter and most importantly, NO white sugar!  And to make the cookies suitable for everyone I made them eggless, but you can try using an egg instead of the egg replacer if you like.

Either way though, these cookies are going to be delicious!  These are soft, buttery and sweet just like regular chocolate chip cookies, except the chocolate- and cookie-size have been super-sized!

Healthy Chocolate Chunk Cookies

Yield: 10 jumbo cookies

Ingredients

Instructions

  1. Preheat the oven to 350 degrees and line 2 cookie sheets with Silpats.
  2. In a large bowl, whisk together the oat flour, sorghum flour, starch, egg replacer powder, baking powder and salt.
  3. Add the chocolate chunks to the dry ingredients and stir together.
  4. In a small bowl, whisk together the vanilla sugar, oil, soy milk and extracts. Pour over the dry ingredients and fold together.
  5. When everything is fully incorporated and mixture is even, use a 1/4 cup measuring cup to portion out the dough onto the cookie sheets.
  6. Flatten the dough mounds slightly with your hands with light and repetitive tapping motion. Bake cookies for ~10-13 minutes. Carefully transfer the Silpats off the hot baking sheet and onto the counter and let cool completely.

Notes

*I used UNROASTED sesame oil (very light in color, not dark). DO NOT use roasted sesame oil unless you want cookies that taste like Chinese food haha. I planned on using coconut oil but I was all out.

These cookies are best served THE DAY THEY ARE MADE. Maybe I didn't wrap mine well enough but they got a little crumbly the next day :(

http://dessertswithbenefits.com/healthy-chocolate-chip-cookies/

Healthy Chocolate Chunk Cookies

^^ this is what my oat flour looked like after grinding in the food processor

Time for a nutrition label showdown!  Rachael Ray’s nutrition label is on the left,  then Desserts with Benefits nutrition label is on the right:

Healthy Chocolate Chip Cookies  Healthy Chocolate Chip Cookies

Oh my goodness, can you believe the difference in these nutrition labels?!

  • 570 calories vs. 230 calories
  • 26g fat vs. 14g fat
  • 62g sugar vs. 6g sugar

I think it’s pretty obvious which cookie wins in this competition  ;)  Plus, my recipe is much lower in saturated fat and cholesterol, and higher in fiber and protein.  I’ll take the whole stack of cookies below, thank you very much.

Healthy Chocolate Chip Cookies

Labels: Chocolate, Coconut-Oil, Cookies-and-Crackers, Eggless, Erythritol, Gluten-Free, High-Fiber, Low-Sugar, Nutrition-Label, Oat-Flour, Oats, Sorghum-Flour, Vegan

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Comments (18)

  1. Emily: September 27, 2013

    THANK YOU so much you may have just saved my life!
    One question though: where do you find butter extract?
    Thanks!!!

  2. dessertswithbenefits: September 28, 2013

    Emily-
    I buy natural butter extract online from amazon.com! :)
    -Jess

  3. Amanda: September 28, 2013

    These look so good!
    Most gluten free baked goods are best eaten the same day, they’re almost always crumbly and dry the next day. The trick to keeping them fresh is freezing them though! They reheat in the microwave and they are just as good as fresh. This is what I do when I bake a batch of gluten free cookies, otherwise I’ll eat the whole batch ;)

  4. dessertswithbenefits: September 28, 2013

    Amanda-
    Oooo good idea! I need to try nuking the cookies to make the chocolate all gooey and warm again, mmmm delicious.
    -Jess

  5. Abbie @ Needs Salt: September 30, 2013

    These chocolate chunk cookies look amazing! I love how you do the nutrition label comparisons – truly stunning results!
    I would much rather have a handful of these cookies than any regular chocolate chip cookie.
    Is there something I can substitute for the Ener-G Egg Replacer? I’m wondering if ground flax and water would work. Or possibly a regular egg?
    Also, could I use Xylitol in place of the Erythritol in this recipe?
    Gorgeous cookies – pinning!

  6. dessertswithbenefits: September 30, 2013

    Abbie-
    I haven’t tried substitution the egg replacer but I’m sure a flax egg would work just fine!
    Also, the xylitol will replace erythritol just fine too :)
    Thanks for the pin!
    -Jess

  7. This is so healthy! I loved the fact that these are guilt free. Wonderful cookies!

  8. Annie @ Natural Sweet Recipes: September 30, 2013

    Great job, Jessica! These look great! I like that they don’t look super gooey or messy – so they’d be perfect for me to take to work. :) I also love Enjoy Life chocolate chunks too! They are amazing!!

  9. Max: October 3, 2013

    Bookmarked!! I love your web site!

  10. Sher: October 3, 2013

    This is a fantastic site. I am going to try the recipes. Thank you for such amazing/healthier yummy ideas!

  11. Sher: October 3, 2013

    Jessica- Is there any other options for soy milk?

    Thanks! :)

  12. dessertswithbenefits: October 6, 2013

    Sher-
    Yup, you can use any other “milk” you like! Dairy, lactose-free, soy, almond, cashew, coconut, etc :)

  13. Jennifer: October 9, 2013

    These cookies look awesome, and I want to make them, however I’m new to the egg replacer. Is there some amount of water I need to mix with the replacer and let gel like a flax egg, or is it really just the amount of the powder in the recipe? Thanks!

  14. dessertswithbenefits: October 10, 2013

    Jennifer-
    I’m not really a pro at using egg replacer either ;)
    In this recipe, I just mixed the egg replacer powder in with the dry ingredients, I skipped the “whisking it with water” step. I didn’t follow the directions on the package, this recipe just calls for the powder.
    I haven’t tried using flax in place of the ener-g but you can try that out if you like, or you can use a whole egg if you would rather do that :)
    Hope you like the recipe!
    -Jess

  15. Rena @ No Way That's Healthy!: January 30, 2014

    Do you think I can use brown rice protein powder in place of the brown rice flour?

  16. dessertswithbenefits: January 30, 2014

    Rena-
    Hmmm, I haven’t tried it so I’m not sure. You can give it a shot though! You might need extra protein powder to thicken up the dough, or you might need extra coconut oil or milk to help get the mixture into a dough.
    I don’t want to be pessimistic or anything, but in case the cookies don’t work, you can place the baked cookies into a blender with a splash of milk (dairy, soy, almond, coconut, etc), some cocoa powder and some stevia to make a milkshake, or you can stir it into cereal/oatmeal. I have a lot of experience with baking fails… clearly ;)
    Good luck!
    -Jess

  17. april: April 26, 2014

    thank you for the recipe. i blended in a can of chick peas, 2 tbs of chia seeds, and another 1/4 of almond milk. my kids (1.5 and 2.5) loved these cookies. the 2.5 year old mostly only wants sweets so i found your website about a week ago and try to make something healthier for her.

  18. dessertswithbenefits: April 27, 2014

    April-
    Oh my gosh! That’s such a good idea! Chickpeas seem to add a really good texture to cookies.
    I’m glad your kids liked them, I definitely want/need to try that now :D
    Thanks!
    -Jess

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