There aren't enough cookie recipes on our blog. The main reason being... I don't always measure my ingredients properly. (Oops!) By the time my dough is completely mixed, I add little extra bits of ingredients to get it to the perfect consistency. I would hate to post a recipe without the accurate measurements, leaving our readers with a batch of not-so-delicious cookies. What could be more disappointing? This recipe, however, came out perfect on the first try. Yay! I took a classic chocolate cookie recipe and lightened it up by swapping out some of the ingredients for healthier alternatives. White flour for a combination of whole wheat and oat, white sugar for brown and butter for coconut oil. I like to tell myself that these small changes make a huge difference in the nutritional value of the cookie. At the very least...I don't feel guilty eating more than one! Try out our recipe and let us know what you think! |
*Makes approximately 18 cookies
Ingredients:
1/2 cup oats (measured before blending in to oat flour)
1/4 cup whole wheat flour
a little less than 1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil (softened)
1/4 cup light brown sugar
1/4 cup dark brown sugar
1 large egg
3/4 tsp vanilla extract
3/4 cup chocolate chips (dark or semi-sweet)
Directions:
*Heads up! Because these cookies were made using mostly oat flour, they will fall apart easily. Be sure to handle them with care when transferring from baking sheets to cooling rack!
Ingredients:
1/2 cup oats (measured before blending in to oat flour)
1/4 cup whole wheat flour
a little less than 1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil (softened)
1/4 cup light brown sugar
1/4 cup dark brown sugar
1 large egg
3/4 tsp vanilla extract
3/4 cup chocolate chips (dark or semi-sweet)
Directions:
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the flours, cocoa powder, baking soda, and salt.
- In a large bowl, with a mixer on high speed, beat the coconut oil and sugar until light and fluffy.
- Beat in egg and vanilla until combined.
- Add the flour mixture to the wet ingredients using a silicon spatula and combine thoroughly.
- Drop rounded tablespoons of dough onto ungreased cookie sheets, about 2 inches apart.
- Bake approximately 8-9 minutes and let cool on baking sheet for 2 additional minutes before moving to cooling rack to cool completely.
*Heads up! Because these cookies were made using mostly oat flour, they will fall apart easily. Be sure to handle them with care when transferring from baking sheets to cooling rack!