Healthed-Up Chocolate Chunk Cookies

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I’ve been keeping these in my back pocket for months now. Not literally, of course. But the recipe!

During my pregnancy I decided I needed something healthier to indulge in when my cookie cravings were rampant. These are gluten free, dairy free, refined sugar free and surprisingly delicious!

I wouldn’t recommend tinkering with the recipe a ton because it can be finicky. Oat flour can vary in its coarseness so if your dough seems way too wet, try adding a bit more. I love the nutty flavour it gives the cookies, especially coupled with coconut sugar, which gives a toasty flavour that reminds me of graham crackers. Also, don’t think about skipping the chilling or you will have a mess on your hands.

These cookies are super filling and delicious fresh out of the oven and dunked in milk. I do prefer them the day they are baked so I freeze the extra dough balls and bake fresh as needed. Give them a try the next time you need a healthier treat!

Healthed-Up Chocolate Chunk Cookies

Makes one dozen cookies

Ingredients:

  • 1/2 cup coconut oil, measured solid
  • 3/4 cup coconut sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 cups oat flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup dark chocolate chunks

Instructions:

Line a large cookie sheet with parchment or silicone liner.

Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugar until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.

Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt and baking soda. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the chocolate chunks then drop tablespoons of dough onto the prepared cookie sheet. Chill for at least 30 minutes.

When ready to bake, preheat oven to 325 degrees and bake cookies for 6-8 minutes. The oat flour dries out quickly so don’t overbake! The centres should look a bit raw. Let cool, then store in an airtight container.

Notes:

Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.

I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!

I buy my coconut sugar and oat flour at Bulk Barn. You can also blend oats until fine to make your own oat flour.

 

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