So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.
Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??
It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??
Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.
Share away!!! Pin, Comment, Like, Subscribeadibe, leave tips, and recipe suggestions too!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)
Healthy, Chocolate-Chip Cookies!! (Vegan Option)
Ingredients
- 2 cups Spelt flour
- 2 tsp Pyure (or preferred sweetener)
- 1/8 cup Milk (Almond Milk for vegan)
- 1/4 cup Coconut Oil
- 1/4 cup Applesauce (Homemade is healthiest)
- 1/2 cup Butter (More Coconut oil for Vegan)
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Pure Vanilla Extract
- 1/2 cup Pure Maple Syrup
- 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)
Instructions
- Preheat the oven to 350F.
- Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
- In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
- Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
- Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
- Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
- Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.
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