Optimum You Chocolate Chip Cookies

 

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Crispy, yet soft, delicately sweet with more than an occasional chip. Isn’t that what the definition of a chocolate chip cookie should be?

Scroll to bottom for a peanut butter banana version.

A cookie that nourishes is like a breath of fresh air.

Make them flat or round. Sometimes I’m in the mood for a round one and sometimes I’m in the mood for a flat one!

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Altering the ingredients can change bake time. Monitor baking during the last few minutes. *See below for gluten-free option.

  • 2/3-¾ cup sucanat
  • ¼ cup extra virgin coconut oil, softened if hard (if liquid, then put it in the fridge for a little while, until like soft butter)
  • ¼ cup applesauce or real organic grass fed butter (used in this recipe photo), or additional coconut oil
  • 1-1/2 Tb flax milled with 3 tablespoons water (OR 1 egg, OR 2 egg whites OR 1/4 cup pureed silken tofu) (i used tofu here)
  • 2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 1/3 cup millet flour
  • 2/3 cup whole wheat pastry flour
  • 1 cup spelt flour
  • 1 teaspoon baking soda
  • ½-3/4 teaspoon sea salt
  • 6 ounces (1 cup) dark chocolate chips or carob chips
  • Optional add ins: 1/4-1/2 cup dried cranberries (as in the photos), organic white chocolate chunks,1/2 cup coconut, or 1/4-1/3 cup chopped nuts

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Also, See notes below

  1. Preheat oven to 350 ° Place rack in the middle of the oven.
  2. Using an electric mixer: Combine desired amount of sucanat,  coconut oil, flax mix, vanilla, vanilla powder, if using, and molasses.  Beat until smooth and fluffy.
  3. Combine the flours, baking soda, and salt in a small bowl. Beat into oil mixture along with the applesauce. Stir in chocolate chips and any other add-ins you choose.
  4. Measure by rounded tablespoonful onto cookie sheet.(note: If you choose the firmer ingredients such as butter, these cookies form well into balls) flatten slightly or shape into balls and then flatten or leave them round—they will be soft inside!) Bake one batch at a time for 9-13 minutes each or until light golden on bottoms, yet still soft on top. Cool for 5 minutes then transfer to wire racks to cool completely.

NOTES:

  • For variety Substitute half cup organic quick oats for a quarter cup of flour
  • *For gluten-free cookies, substitute the whole wheat pastry flour and the spelt flour for gluten free flour mix.
  • To reduce sugar, replace 1/4 cup of sucanat for ¼ teaspoon stevia powder or add stevia to further sweeten the dough.
  • For a health boost, Stir a tablespoon or two of milled flax seeds.

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 VARIATION

Peanut Butter Banana Chocolate Chip cookies.

Eliminate butter and a ¼ cup sugar,  reduce coconut oil to 1/8 cup, add ¼ cup peanut butter, and 1 small banana, mashed (1/2 cup)

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Cookie Ice Cream Cake

One Half gallon Ice cream, any flavor (or two average size containers form the grocery store; I like to go to an ice cream shop where i can get a 1/2 gallon of my favorite.

Split batter in half to make two cookies. Bake for 14 minutes. Cool Completely.

You can either layer: ice cream, cookie, ice cream and then cookie or do: just cookie, ice cream, cookie.

Frost with a Cashew frosting or chocolate glaze. Freeze until 20 minutes before ready to serve.

Soften Ice cream a bit so you can easily scoop it.

 

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About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
This entry was posted in Desserts/ Healthy Treats, Gluten-free and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Optimum You Chocolate Chip Cookies

  1. Pingback: The Optimum You Chocolate Chip Cake | Fit, Healthy, Happy Food

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