Healthy Chocolate Chip Cookies, crunchy outside, chewy inside! High in protein too, therefore a perfect snack after workout!
Can you believe I never made chocolate chip cookies before? Honestly they never been on top of the list of my sweet tooth craving, lol. However, I think that may just changed, after I made these HEALTHY CHOCOLATE CHIP COOKIES! Although, I wasn’t sure about the amount of the chocolate chips for the recipe. Lucky for me and my family I made the perfect choice, but some of you may like little bit more. Therefore, it is up to you if you throw in extra 1/4 cup or more!?
Also, you can insert few more on top of each cookie. I would add more on top as well, but I was worried they would melt and run all over the place. Well, next time I’ll know better! Needlessness to say, they are truly delicious and the texture is wonderful as well. Crunchy on the outside and soft inside. However, if you like CHOCOLATE COOKIES you may like this recipe instead. They are also healthy and gluten Free.
The best part is how healthy and highly nutritious they are. If you read the recipe, you know what I mean! Just make sure you get good quality chocolate chips. I found these on Amazon.ca from an outstanding Canadian company Hippocrate.bio. They are little bit pricey, but they sell them by 1kg bag and it will last you a long time. We bought it with my daughter’s and split in three, so it didn’t cost so much.
Oh and they are incredibly easy to make! Yet, there is something I need to address, which is the baking time and them temperature. I didn’t bake all 15 cookies at once, thank goodness. As I said earlier this was my first time, I had to experiment with baking process with the first batch. I started with 350F, because that’s what is usually the right temperature for baking cookies. However, it turned out that they were getting dark on bottom, meanwhile, they were still too soft and pale on top after 17 minutes.
After that, I had to reduce the temperature and leave them in oven for another 5 minutes. Plus 5 minutes broil to get them golden on top. The second batch I set on 325F for 20 minutes and 5 on broil. The truth is that every oven is different and you have to be always careful when you are baking. The recipe is your guide, but you shouldn’t take it for granted.
Well, this is all about my latest experience and I would love to hear about yours. Thank you for visiting and stay safe!
HEALTHY CHOCOLATE CHIP COOKIES
Equipment
- 2 baking sheets, parchment paper, ice cream scoop
Ingredients
- 2 cups quinoa flakes
- 2 cups almond meal grind blanched almonds
- 1/2 cup arrow root powder
- 2/3 cup Maple syrup
- ½ cup unrefined coconut oil melted in double boiler above the steam
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup plant-based milk I use oat milk
- ½ cup dark chocolate chips
Instructions
- Mix all the ingredients in a bowl except chocolate chips.
- Blend thoroughly, add the chocolate chips, and stir well again.
- Cover the bowl with lid or plastic wrap and place into a refrigerator for 30 minutes.
- Preheat the oven to 325F, 160C°.
- Begin scooping the mixture from the bowl while scrape the leftover with butter knife, so the bottom of each cookie is nice and flat.
- Arrange evenly on the baking sheet while leaving couple inches in between.
- You can couple extra chocolate chips on top of each cookie.
- Bake for 20minutes and 5 minutes broil to get the top nice golden color.
- When ready, cool down for 15minutes on cooling rack.
