Like most normal people, I can’t resist chocolate chip cookies. Put a plate of cookies in front of me, and I can finish them in no time. But as we all know, cookies aren’t the healthiest of foods, especially fi you eat them by the dozen! A few days ago, I was really in the mood for some ooey-gooey chocolate chip cookies,and so I decided to make this all-time favorite in a healthies-guilt-reduced avatar. I adapted a recipe from Chelsy’s Messy Apron (one of my new favorite recipe websites) and was really pleased with the results. So without further ado:
MAKES: 12-15 COOKIES
TIME: ~ 10 MINUTES + BAKE TIME
- 3/4 cup oat flour (regular oats blended) – see step 1
- 3/4 cup oats
- 3/4 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 egg
- 4 tablespoons brown sugar*
- 1/2 cup coconut oil
- 1/2 cup dark chocolate chips
Take regular oats or quick oats and blend them until they resemble a flour or powder in a blender.
Mix the oat flour (measured after blending), whole oats, baking soda, cinnamon, and a pinch of salt in a bowl.
- In another bowl, mix the egg and sugar. Add in the coconut oil, but make sure it is in its liquid state. If you need to, leave it outside for a while or lightly microwave it and then add. Stir well.
- Add the dry ingredients to the wet ingredients and stir until just combined. Add the chocolate chips.
- Cover the dough and put it in the fridge for around 20-30 minutes. This is important, because, as Chelsy says, the coconut oil needs a little time to firm up again so that your cookies don;t come out completely flat.
- Preheat the oven to 160 degrees Celsius.
- Scoop out the dough into little balls using a cookie scoop (or ice-cream scoop if you don’t have a cookie scoop) onto a baking tray lined with parchment paper.
- Depending on the size, bake for 9-10 minutes or until very lightly browned around the edges. You can check if they’re done by using a knife. Even if they look a little underdone, they taste best this way with a chewy centre. Also, they will harden a little more after cooling.
- Remove from the oven and allow to cool till the cookies are just slightly warm, inching towards room temperature.