As Healthy as Chocolate Chip Cookies Can Be |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These make a great snack. The cookies are large and kind of poof up and have a cake-y texture. They're also cholesterol free, refined-sugar free (I used all natural 100% maple syrup) and not overloaded with sugar in general, and they have about the same amount of calories as a Luna Bar. You get some fiber-y goodness from the oatmeal as well. I had a bunch of non-dieters in my house the night I made these who had 2am drunk munchies and they devoured the whole plate, so thus it gets the non-health conscious stamp of approval. Happy cookie eating! Ingredients:
2 cups spelt flour |
1 cup (vegan) dark chocolate chips |
3/4 cup rolled oats |
1/2 t salt |
3/4 t baking soda |
1/8 t cinnamon |
1/8 t nutmeg |
1/3 cup maple syrup |
1/3 cup applesauce |
1/3 cup silk light vanilla soymilk |
1 t vanilla extract |
Directions:
1. Mix flour, chocolate chips, oats, salt, baking soda, cinnamon, and nutmeg together in a large bowl. Combine maple syrup, applesauce, soymilk, and vanilla in another bowl. Add wet ingredients to dry ingredients and mix well until completely combined. Spray cookie sheets with non-stick spray. Put spoonfuls of cookie dough on the cookie sheets and flatten each slightly with your hand (this recipe makes rather large cookies - 3 to 4 inches in diameter) and making sure to leave enough space for the cookies to spread a bit.
2. Bake in pre-heated 350 degree oven for 20-30 minutes. The cooking time will vary with your oven, and I also found that the done-ness of the cookies varied depending on which oven rack I placed them on. The cookies should be just firm on the top (if they're really goo-ey leave them in a bit longer) and slightly golden on the bottom. Remove pans from oven and allow cookies to cool on pans for 15 minutes. Once slightly cooled, remove cookies with a spatula and place on a plate or wire rack to cool completely (or eat one while it's still warm). Enjoy!
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