These are not your momma’s chocolate chip cookies – no they are even better! Be forewarned that these are over the top delicious and quite addictive so be sure to make them when you have others to share them with. They taste rich and decadent just the way a chocolate chip cookie should taste. I’ll share a little secret with you, these cookies are made with healthy wholesome ingredients like rolled oats, nut butter, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, ground flax seeds, maple syrup and yes dark chocolate chips!
No one would think these incredible treats are made without eggs, butter, cholesterol ,oil or refined sugar! The superb combination of ingredients results in a rich, moist flavorful cookie. I found this recipe over at Happy Healthy Long Life and she got it from I Like It Green blog. I renamed them as they deserve to be called deluxe. Yes these are a special treat but one you can feel good about eating. Your sweet tooth will be satisfied but you won’t be sent into a sugar comma!
Be prepared to share the recipe as everyone you serve them to will ask for a copy! Trust me you have to make these cookies. They get a two thumbs up from all of my taste testers.
Deluxe Chocolate Chip Cookies
- DRY INGREDIENTS:
- 1 cup rolled oats blended into oat flour in a blender or a food processor- gluten free if you wish- or purchase oat flour
- 1/2 cup almond meal or almond flour – available at Trader Joe’s Whole Foods or Health Food Stores
- 1/2 cup rolled oats – gluten free if you wish
- 2 tablespoons sunflower seeds raw unsalted
- 2 tablespoons pumpkin seeds raw unsalted
- 3 tablespoons sesame seeds raw
- 2 tablespoons chia seeds
- 1/2 tsp fine grain sea salt – I used 1/4 tsp
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 teaspoon ground cinnamon – my addition
- 1/4 teaspoon freshly grated nutmeg – my addition
- 1/3 cup ground flax meal – Bob’s Red Mill
- 1/4 cup unsweetened shredded coconut – optional but so good!
- 1/3 cup mini dark chocolate chips – dairy free or finely chopped dark chocolate or dried fruit of your choice if you prefer it over chocolate – really?
- WET INGREDIENTS:
- 1/4 cup raw almond butter peanut butter or cashew butter – I used cashew butter – didn’t have raw so I used regular.
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1/4 – 1/2 cup of water to achieve the right thick cookie texture in the batter. The batter should be VERY thick and hard to mix by hand but it shouldn’t be dry. Start with a couple tablespoons and keep adding water until you have the right texture – I used about 1/4 cup.
- Preheat oven to 350F and line a baking sheet with silicone baking sheet or parchment paper.
- Grind the cup of oats into flour with a food processor or a high powered blender – I used the Blendtec. Or you can purchase Oat flour at a health food store.
- Very coarsely grind the pumpkin seeds and sunflower seeds in a food processor with the PULSE button.
- In a large mixing bowl, mix together all of the dry ingredients – Except the chocolate chips or dried fruit – set aside for later.
- Add the wet ingredients all at once EXCEPT the water. Add small amounts of water at a time- maybe a tablespoon at a time until you have the right cookie batter texture.
- Add chocolate chips or dried fruit.
- Portion small balls of dough (I used a cookie scoop that holds about 5 teaspoons dough) onto the prepared baking sheet, and pat them down to flatten them slightly. They don’t spread out very much at all.
- Bake cookies for 10-13 minutes. They will be soft right out of the oven so let them cool a few minutes on baking sheet before removing to cool on a wire rack.
- Store in a sealed container. They won’t last long!
Recipe slightly adapted from and reprinted with permission from Happy Healthy Long Life.
Do you like chocolate chip cookies?
Now, Tami, have I ever met a cookie I *didn’t* like? These do sound good, but I’m one of those people who feels no guilt in eating the traditional chocolate chip cookie. (I have no shame.:) )
Have a great weekend, Tami!
Wow these cookies look so good.
With all that good stuff in them, they pack a lot of nutrition…which means breakfast right? 😀
Cookies for breakfast – Yes!
Jody - Fit at 55
DANG – please make an extra batch & send to me – OMG!!!!! AMAZING!!!! I may make these w/o choc chips since I really con’t need those – I am not a choc chip cookie lover – not that I don’t like them but I prefer the spices flavors! 🙂
Jody these would still be good without the chocolate – you could use dried fruit instead if you wish. 🙂 I thought you might like these with your fondness for cookies and all!
Ceara @ Ceara's Kitchen
These look amazing! Do you think I could sub ground chia seeds for the ground flax meal? Can’t wait to whip these up 🙂
Hi Ceara, I wouldn’t sub more chia seeds for the ground flax as the chia seeds soak up moisture and become gelatinous which might make these cookies gooey. I would try subbing almond flour instead. Let me know how it works!
This recipe looks amazing!! I can’t wait to make these the next time the kids *need* cookies!
I have two family members with a food intolerance to almonds and all nuts. . Is there anything i could use instead?
Thank you for you wonderful, inspiring blog!
This is the only way I have made these cookies. What do you usually substitute for nuts or nut flours in recipes? Nut flours are high in fat which helps make these cookies moist so you would need something that would do the same. I wonder if you could grind up sunflower seeds instead. Maybe try garbanzo bean flour or oat flour – not sure how they will work as they will be lower in fat but maybe make a half batch for your experiment.