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Healthy Cookies

Is there such a thing as healthy cookies? Well, there’s definitely healthier versions of cookies.

We can think outside the cookie box and create healthier versions of our favorite treats.

These Chickpea Flour Chocolate Chop Cookies are a great way to do just that!

Like me, you may be skeptical of how good cookies can be without all the refined flour, sugar and butter we THINK makes a good cookie. But trust me, cookies can be just as good and much better for you with some simple substitutions and healthy ingredients.

Think about every ingredient in cookies and baked goods – and then think about what you can substitute it with. Refined sugar = unrefined coconut sugar or cane sugar. Refined white flour = chickpea flour, almond flour, coconut flour, oat flour. Vegetable oil = coconut oil.

Oat flour, by the way, is simply ground oats. You probably have plain oats in your pantry. If you don’t, get some! Measure your oat flour after processing it in a little blender or food processor.

 

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Chickpea Flour Chocolate Chip Cookies

  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup coconut sugar, or organic cane sugar, or maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chickpea flour
  • 1/2 cup rolled oats or oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 70% dark chocolate bar, chopped, or dark chocolate chips, or dairy free chips

 

  1. Preheat oven to 350°. Bake on parchment paper, on a tray.
  2. In a large bowl, mix together melted and cooled coconut oil, sugar/sweetener of your choice, egg and vanilla extract until smooth. A room temp egg and oil that is not hot, works best. A cold egg will cause the coconut oil to harden and hot oil could cause the egg to start cooking.
  3. Add the chickpea flour, baking soda and salt until combined, then add chocolate.
  4. Scoop tablespoon size balls onto your tray and lightly press down for a flatter cookie appearance.
  5. Bake at 350° for 9-11 minutes. Rest for a couple minutes before transferring to a cooling rack to cool completely. 

Makes about 12 cookies. I usually double this and make 24. Optional to also add coarse sea salt on top of the cookies.

You can also try coconut flour, almond flour or just oat flour.

If you don’t mind a bit of butter, you may want to add ¼ cup melted butter, especially for coconut and almond flour versions.

For a vegan option, use a flax or chia “egg” instead of an egg. Combine 1 tablespoon of ground flax or ground chia seeds with 3 tablespoons of water. Let sit for 5-10 minutes. You will see the mixture become “gooey” like an egg. Coconut flour, however, is best with real eggs.

Use dairy free chocolate chips if going for a dairy free version as well. The darker the chocolate, the better the health benefits and less sugar. You can use dark chocolate chips if you can find them or chop up a 70% dark chocolate bar.

Healthy Halloween Cookies

For a fun, healthy Halloween cookie, make these Chickpea Flour Cookies and then drizzle melted chocolate across the cookies to make spider legs.

Confession: This first time I made these spider cookies, they looked much better! I don’t know where those pictures went! You definitely don’t want a super runny chocolate, like my second attempt here.

Melt your choice of chocolate with a teaspoon (or less) of coconut oil. Drizzle across the create 8 legs (6 is ok too! Just don’t tell the spiders!) Then drizzle a circle to form a body. For the eyes, I used white chocolate chips and dabbed a bit of the dark chocolate on the tip.

Pin to your Halloween inspiration board!