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The Perfect Healthy Chocolate Chip Cookie

April 11, 2015 3 min read

Vegan Coconut Oil Chocolate Chip Cookies

 

Best Coconut Oil Chocolate Chip Cookies - they're gluten-free, vegan and refined sugar-free and PERFECT!

I have been on a quest for a healthy and TASTY chocolate chip cookie. I just love cookies and giving them up was something I didn't want to do, but I also knew that eating them day in and day out was not good for my health - or my waistline!

Crispy, chewy AND dark chocolate chips? This is my kind of cookie. I am constantly baking up goods for my kids trying to sneak in healthier foods to their diet. But a healthy chocolate chip cookie? When I saw this recipe, I couldn't help but share. My cookies NEED to be crunchy and soft on the inside with gooey chips, and this is IT. Without butter, nuts, table sugar or any artificial ingredients at all.

This recipe describes my perfect chocolate chip cookie. It has brown crispy edges, a soft chewy center, is thin but still a little dense, and is studded with dark chocolate chips throughout.

SThe Best Ever Coconut Oil Chocolate Chip Cookies - made gluten-free + vegan

They’re fantastic and not to mention they’re gluten-free and vegan.

Now a few tips for the glorious cookies (you gotta follow these steps or they won't come out right. Don't skip it)!

CHILL IT babayy! Chilling the dough is a must – it helps the cookies stay ultra chewy. But since the coconut oil becomes hard in the fridge, you’ll want to let the dough rest for a few minutes before you scoop them onto the baking sheet.

Softened coconut oil is your friend. You’ll cream it with the sugar like you do butter and it helps give the cookies just a little bit more lightness.

Shape to your liking. For puffier cookies, leave the balls of cookie dough in tact on the baking sheet. For thinner cookies, flatten them slightly between your palms.

Embrace the coconut. You might be wondering if these cookies have an overpowering coconut taste, but I can assure you, it’s very subtle. In fact, I’d argue that the coconut oil enhances the flavors of the other ingredients – the dark caramel of the coconut sugar, the nuttiness from the quinoa flour and even the sweetness from the chocolate chips.

Vegan Coconut Oil Chocolate Chip Cookies

Prep Time: 2 hours Cook Time: 10 minutes Total Time: 2 hours, 10 minutes
Yield: 18 - 20 cookies
 Ingredients
  • 1/2 cup quinoa flour
  • 1/2 cup brown rice flour
  • 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil, softened
  • 1 cup coconut sugar
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips (I like Enjoy Life)
Instructions
  1. In a small mixing bowl, whisk together all dry ingredients and set aside.
  2. Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
  3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips.
  4. Cover bowl and chill dough for 1 - 2 hours.
  5. With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  6. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms.
  7. Bake cookies for 9 - 11 minutes until edges are brown and crispy.
  8. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.
I'll admit, my cookies did not come out as pretty as the ones in the picture, but pretty damn close. My kids loved them! And so did I. I'll be making them again.
 
Feel free to follow me on my Facebook page or check out more from me on my blog at www.zuzanaorbodyrockaddict.blogspot.com
 

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