Healthy-ish Chewy Chocolate Chip Cookies

4 Posted by - Food & Recipes, Health & Fitness

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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.

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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.

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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.

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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.

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Healthy-ish Chewy Chocolate Chip Cookies 

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Ingredients:

(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
1 egg yolk
1 1/2 cups chocolate chips

Directions:

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!


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16 Comments

  • […] 1.  Frozen Cookie Dough (See the Healthy-ish Chocolate Chip Cookies Recipe to find out how to prepare in advance) […]

  • […] stuff left in the strainer is oat pulp. Don’t toss your oat pulp!!  We’ll be making super healthy, kid AND husband friendly chocolate chip cookies with it.  If you don’t use the oat pulp right away it’ll keep in your fridge for a week, or in […]

  • John Riedy April 30, 2013 - 7:01 pm

    Hey Cheungs! Made the oat milk this morning, which meant I HAD to then use the pulp to make the cookies. OMGarlic they were good! I actually deviated a bit from your recipe and made them a bit more Paleo with almond flour instead of wheat flour. I had to bump it up to three cups as the batter was WAY too runny with just two. Anyway, LOVED it! Love the blog! Miss you guys.

    John

    • Quin April 30, 2013 - 7:33 pm

      John! It been a long time and sooo great to hear from you! I’m super happy that you tried these oat recipes out. Thanks for the Paleo twist, can I give you some credit for it on the recipe with your tweaks? Much love to you and your beautiful fam. I hope our paths will cross again in the future!

  • John Riedy May 2, 2013 - 10:56 am

    Absolutely! Credit away! To be completely honest, I three cups was an approximation. I just kept adding the almond flour until the consistency was right. My boys LOVED the cookies! I would also suggest using the Enjoy Life chocolate chips. They’re delicious as well as gluten, dairy, soy and nut free. Can’t wait to see your full review of the coffee doohicky. I’m totally addicted to my Nespresso machine (I know, not exactly an aficionado’s choice, but it’s actually quite good!). You wouldn’t believe the way I drink it. Hint: it involves butter and chocolate!

    Kisses to the fam! Come visit if you’re ever in San Diego (Lego land baby!)

    • Quin May 5, 2013 - 3:46 pm

      Oh man, I saw the Lego Land hotel… my boys would go crazy there! Thanks, I’ll add your changes to the recipe 🙂 Yes, lots of coffee goodness coming up on this blog, but I don’t think I’ve heard of a coffee-butter-chocolate drink?? You’ll have to fill me in….!

  • Chelsey July 4, 2013 - 5:26 am

    I made these today and added in a cup of carrot pulp successfully. Just an other idea for using “pulp” !

    • Quin July 4, 2013 - 8:38 am

      GREAT idea Chelsea! Love that!

  • Michelle May 19, 2015 - 2:17 am

    Thanks. I like that! Wow! What an informative article. These look absolutely delicious.

  • Shawn July 17, 2015 - 2:32 pm

    I didn’t have any egg, so I guess I made a vegan friendly version.
    Replacement
    Egg = 1 banana
    3/4 cup maple syrup = 1/2 cup sweetened shredded coconut (what was on hand)
    1/4 cup oil and 1/4 cup nut milk vs 1/2 oil
    1/2 tsp of backing powder

    A slight banana/coconut flavor other than that it’s hard to tell the difference…if someone brought these into the office as homemade cookies, I don’t think I would have picked up on the fact they were vegan.

    • Quin July 17, 2015 - 9:06 pm

      Awesome cookie hack Shawn! I’ll have to give this a try 🙂

  • Jade February 4, 2016 - 5:16 am

    Hi Cheungs, I’ve just started making my own oat milk to your recipe and loving it! I tried out this cookie recipe this morning and as I didn’t have any vanilla essence or dairy-free choc chips I flavoured them with half a teaspoon of nutmeg and one and a half teaspoons of cinnamon and the result is a really comforting, moreish cookie. Looking forward to trying the choc chip version and I think the oaty texture would also be good as a peanut-butter cookie… will report back on that variation if its any good :). Thanks for the inspiration and all the recipes on your site!

    • Quin February 4, 2016 - 9:45 am

      Right on Jade! Happy you love it 🙂

  • Jade February 4, 2016 - 5:17 am

    Oops, I meant ‘allspice’, not nutmeg!

  • Ruth March 4, 2017 - 8:23 am

    I made these today but adapted it to be vegan. I switched the egg out and replaced it with 1.5 tbs ground flax seed mixed with 4 tbs water and left to sit for 5 mins. I didn’t have enough butter and my son dislikes coconut so I used vegetable oil instead. I didn’t have any choc chips so just substituted with sultanas and raisins. The kids and I love them. Next time I will add some spice. AYummy 🙂 A great use of oat mush. I need to adapt some other recipes to use it up

  • Bert Kovacs April 19, 2017 - 6:05 am

    Hello, Thanks for sharing your informative post. These look absolutely delicious.