Is there anything better than a warm chocolate chip cookie? Simpler than pie—which, let’s face it: can be a real hassle if you are trying to roll dough—cookies are way easier to make and much more fun to eat! I mean, who would not love to eat a chocolate chip cookie? Right. This. Very. Minute.
What About Healthy Chocolate Chip Cookies?
Ok, so I am the first to admit that putting the word “healthy” in front of any type of dessert recipe kind of spoils the all yummy fun. But I promise my recipe for healthy chocolate chip cookies will still make you (and the kids!) smile.
However, if you have even the slightest experience baking cookies and you scan the ingredients in the recipe for the healthy chocolate chip cookies below you will very quickly identify the “fish out of water” ingredient; beans. But please don’t fret, I promise adding in the beans really does work! In fact, the beans actually make the cookies softer and more moist.
Since I make this cookie recipe year-round for my son, Blake, I often have a batch ready-made in the freezer, so they have been kid-tested on him and his friends many, many times. However, over the years I have taken Blake’s advice about not mentioning the beans to the other kids. As long as you keep the bean thing hush-hush nobody will suspect they are healthy (wink).
Why Stop at Beans?
In addition to the beans, I’ve spiked my healthy chocolate chip cookies with nutrient-dense wheat germ.
Wheat germ is a staple ingredient in my house because it not only tastes SO good but it’s absolutely jam-packed with nutrients. Wheat germ is the nutrient-dense part of the whole wheat kernel. The wheat’s “germ” is where all of the good stuff including essential fats, B-vitamins (folate, B6, niacin, and thiamin), calcium, iron, antioxidant vitamin E, selenium and zinc are stored within the whole grain. Wheat germ is also a good source of fiber and contains plant-based phytonutrients that have anti-inflammatory benefits.
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What About Sugar?
Instead of using refined and empty calorie table sugar, these healthy chocolate chip cookies are sweetened with coconut palm sugar, which is not an empty calorie because it does still contain nutrients and minerals. Although I wouldn’t necessarily classify coconut palm sugar as a “superfood”, it is a much better choice than table sugar! Besides, my cookie recipe only has about 1/2 the amount of sugar you would get from a typical chocolate chip cookie recipe. And yes, it is still plenty sweet.
- 1/2 cup coconut palm sugar
- 3/4 cup extra virgin coconut oil (such as Barlean’s) melted
- 1 pastured organic egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 can (15 ounces) cannellini beans or garbanzo beans, rinsed and drained
- 1 3/4 cups of 1-for-1 gluten-free flour mix, such as King Arthur’s
- 1/2 cup ground flaxseed
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 3/4 cup finely chopped walnuts or pecans
- 3/4 cup dairy-free dark mini chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a high-speed blender process the sugar and melted extra virgin coconut oil for 1-minute, or until smooth. Add in the egg, vanilla extract and beans; process until smooth and creamy. Set wet ingredients aside.
- In a large mixing bowl mix together the flour, flax seed meal, baking soda and salt. Stir the wet ingredients in with the dry (the dough will be very stiff; use two knives to “cut” the ingredients and mix well.) Add in the nuts and chocolate chips. Mix well until all ingredients are well blended.
- Measure one tablespoon of cookie dough per cookie and roll the dough in your hand into a ball. Place cookies on a baking sheet about 1/2 inch apart. Press each cookie gently several times with a fork to flatten. Bake until the cookies are golden, about 11-14 minutes (do not over bake). Transfer cookies to a rack to cool.
Cookies can be stored in an airtight container for up to 3 days or frozen in a sealed zip-top bag for up to one month.
P.S. Is Your Cookie Pan Toxin-Free?
Click HERE to learn more about choosing a toxin-free cookie pan.