Healthy Chocolate Chip Cookies
By Teresa Cutter
What's great about it
These yummy cookies from my Healthy Baking Cookbook are full of all things wholesome and nourishing. What I love about this recipe is that it’s very therapeutic to make and I adore slowly mixing the oat filled dough with my hands. Baking cookies and cakes is fun and it's a great way to de-stress and relax, put on some French music and have fun. These simple cookies will be a definite crowd pleaser and also make the perfect edible Christmas gift!
Makes 12 cookies
200 g (2 cups /7 oz) organic rolled oats
50 g (1 ¾ oz) flaked or desiccated coconut
60 g (2 oz) macadamia nut oil or your choice cold pressed coconut oil or melted butter
60 g (2 oz) raw honey, organic maple syrup or rice syrup
1 organic egg
100 g (3 ½ oz) block good quality 70% dark chocolate (see notes)
- Preheat your oven to 150°C / 300*F.
- Combine oats, coconut, oil or melted butter, honey and egg into a mixing bowl.
- Mix through with your hands for a few minutes – squishing the ingredients together until the cookie starts to come together.
- I often like to rest the mixture for 5 minutes after mixing – so the oats soften a little more and hold together when squished.
- Chop up the chocolate with a large knife.
- Add chocolate to the oats and mix through.
- Form into 12 cookies… I love using a small ice cream scoop for this – so easy that way.
- Place onto a lined baking tray and flatten slightly.
- Bake for approx 20 minutes or until golden. Check half way through the cooking… they are delicate so you need to watch them.
- Remove from the oven and cool completely. Enjoy.
Notes and Inspiration
The secret to making these chocolate chip cookies lies in the mixing. Making sure the ingredients are well combined and gently massaged and squished together with your hands so that the oats still remain intact. Don’t be tempted to put this into a food processor – the result is not quite the same as hand made.
Keeps in an airtight container for 1 week.