Healthy chocolate chip cookie? That sounds… um… iffy. I mean, I’d like to consider myself a cookie guru. I love cookies. Like, I really love cookies. The homemade, straight from the oven, make from scratch cookies. You know: Heaven. The store bought garbage? Never liked them. Not even during my SAD days.
But a healthy chocolate chip cookie? I’ve tried a lot of them. I’ve sought them out. I’ve googled recipes. I’ve looked on Pinterest. And I’ve seen plenty of cookies that either A) claimed to be “healthy” but were loaded with fake fats (or not fats!), tons of sugar, and other processed garbage or B) were actually healthy but not really to par with my normal idea of “cookie goodness.”
Every healthy cookie recipe I tried either turned out too flat, too dry, too “muffiny” (it’s totally a word), or too “blah.” I’d find myself trying a few batches and then giving up and going back to an occasional treat of refined white flour and sugar “goodness.”
There is such thing as a healthy chocolate chip cookie.
I’ve finally found a recipe that I actually love. It’s sweet. It’s comforting. It tastes like a really good cookie. AND it’s healthy! A healthy chocolate chip cookie DOES exist. It’s uses sprouted flour (read here why that’s good), natural sweeteners, nourishing butter AND coconut oil (the secret to it’s great texture).*
And now I’m going to share the goodness with you.
Sprouted Chocolate Chip Cookie
2 cups sprouted whole wheat (or spelt) flour (where to find flour products)
1 tsp baking soda
1 tsp real salt
1/2 cup coconut oil (melted) (where to find coconut products)
1/2 cup butter (softened, preferably pastured and raw)
1 cup natural rapadura or sucanat
2 tsp vanilla extract
2 eggs (preferably pastured)
1 cup of dark chocolate chips (fair trade, please)
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
Preheat Oven to 350 degrees.
1. Cream sugar, butter, and coconut oil until smooth
2. Add in eggs and vanilla, mix on low until incorporated
3. Still on low speed, mix in salt and baking soda
4. Stir in flour by hand
5. Stir in chips by hand
Scoop dough out by the spoon full on a greased baking sheet. Bake for 8 – 9 minutes. Let cool on pan for 5 minutes then transfer to wire rack to cool completely.
*Remember, this is still a cookie. No matter how much “heathier” it is, you probably don’t want to eat them all day long. But you knew that already, right? Right.
This post is part of Monday Mania, The Gathering Spot, Tastetastic Thursday, Keep it Real Thursday, Simple Lives Thursday, Eat Make Grow, Pennywise Platter Thursday, Fill Those Jars Friday, Freaky Friday, Real Food Wednesday and Fight Back Friday.