Let’s face it. If you have kids there will be times when chocolate chip cookies are a must in the kitchen. In my opinion, the cookie itself is really just a vehicle for the chocolate chips, amen? This version is just your basic recipe for big ole chewies, with tweaks to include healthy whole grains and less refined sugars while still keeping its cookie comfort. I’ve also incorporated oat pulp. Oat PULP, you ask? Yep, it’s a thing. See my recipe for making Oat Milk to find out what it’s about.
Here’s a tip that has been extremely helpful for this busy mom who finds it almost impossible to make cookies on demand, and I’m sure I’m not the only one. Once your cookie dough is ready, rather than baking the entire batch right away, just bake enough for that day. With the rest of the dough, take an ice-cream scoop and portion it out on a cookie tray.
You can keep the dough balls close together because instead of baking them, freeze them right away and once frozen, store them in freezer bags. Now anytime your family is jonesing for cookies, grab a couple from the freezer and pop them in the oven.
And if turning on the oven and waiting 20 minutes for the cookies to bake is too much, here an even simpler method: Microwave Cookies in 1 Minute. Pure. Simple. Awesomeness.
Healthy-ish Chewy Chocolate Chip Cookies
(Makes 18 big fat cookies)
2 cups whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup melted coconut oil or melted butter (if you prefer a lesser coconutty flavor)
3/4 cup maple syrup
1/2 cup coconut sugar
1 cup oat pulp
1 tbsp vanilla extract
1 egg yolk
1 1/2 cups chocolate chips
1. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.
2. In a bowl combine flour, baking soda, and salt.
3. In electric mixer bowl, cream together melted coconut oil or melted butter, coconut sugar and maple syrup until light and creamy.
4. Incorporate oat pulp.
4. Add egg plus additional yolk until well combined. Add vanilla.
5. Mix flour ingredients until just blended.
6. Stir in chocolate chips.
7. Chill dough in the fridge for 20 minutes.
8. Use an ice cream scoop or 1/4 cup measure to drop dough onto prepared cookie sheets. Leave plenty of space between as these will spread. I typically fit 8 cookies per sheet.
9. Bake for 17 minutes or until edges are lightly browned.
10. Cool just long enough so you can start munching!