Chocolate Chip Cookies...a staple recipe in every household. Always made a little different, but every bit as good. But, these chocolate chip cookies...are everything. They are fluffy, not overly sweet and melt in your mouth.
Who doesn't love eating chocolate chip cookies with extra chocolate chips on top, warm in the middle, straight out of the oven but still a little crispy on the outside? These chocolate chip cookies are dairy free and are free from white flour or refined sugars and have the perfect hint of cinnamon. I found them from Chelsea's Messy Apron and love how light they are and tad healthier than most chocolate chip cookies!
These cookies are different, because instead of using white or whole wheat flour, whole rolled oats are used and processed into a flour with a food processor or blender. Also, these have dark chocolate chips which have GREAT antioxidants and personally I used dairy free chocolate chips. The last healthy ingredient is the coconut oil used in this recipe. It is better nutritionally than butter and also is a healthier source of fat.
Lastly -- SEA SALT. Yes, please. After the cookies finished baking, I pulled them out of the oven and sprinkled some sea salt on top. This brings out the flavors of the cookies immensely and is the perfect combination with the dark chocolate of salty and sweet mixed together.
Note: You can find this recipe and directions on Chelsea's Messy Apron's website or use below
Ingredients:
- 2 teaspoons vanilla extract
- 1 large egg
- 4 tablespoons dark brown sugar, lightly packed
- 1/2 cup coconut oil
- 1 and 1/2 cups oat flour (regular oats blended)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1/2 cup dark chocolate chips
- Optional: coarse sea salt
Directions:
- Use old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
- Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
- Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
- Stir until just combined and then fold in the dark chocolate chips.
- Chill the dough for at least one hour.
- Preheat the oven to 350 degrees F.
- Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
- Bake for 8-10 minutes or until lightly browned around the edges.
- Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack