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
- 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?
- 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.
1. Preheat oven to 350F and line a baking sheet with silicone baking sheet or parchment paper.
2. 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.
3. Very coarsely grind the pumpkin seeds and sunflower seeds in a food processor with the PULSE button.
4. In a large mixing bowl, mix together all of the dry ingredients – Except the chocolate chips or dried fruit – set aside for later.
5. 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.
6. Add chocolate chips or dried fruit.
7. 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.
8. 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.
9. Store in a sealed container. They won’t last long!
Yield: 23 cookies (using a cookie scoop that holds approximately 5 teaspoons cookie batter)
Serving Size: 1 cookie
Using 1/4 salt and 1/4 cup unsweetened coconut, shredded
Per Serving: 104 Calories, 6.5g Fat, 0 mg Cholesterol, 67.6 mg Sodium, 9.6 g Carbohydrates, 2.1 g Fiber, 3 g Protein
Notes: If you buy gluten free oats these will be gluten free cookies! All though everyone will enjoy these cookies, they are also perfect for people who can’t have dairy, eggs, wheat gluten, oil or refined sugar. Love That!
Recipe slightly adapted from and reprinted with permission from Happy Healthy Long Life.
This recipe is featured on Healthy Vegan Friday.
My Meyers lemon tree is bursting with fruit, in fact we stopped counting at 70! This will be my biggest crop. It’s the second crop of fruit from this tree this year. It’s just in time as I am almost out of the juice I froze from earlier this year. This photo was taken last week and the lemons are even more yellow this week. The branches are bent and sagging due to the heavy fruit – that means they are full of delicious juice! I will be looking for healthy lemon recipes to try in the weeks to come.
The leaves are just starting to fall off our trees so I will soon be getting some leaf raking exercise. It really is a good workout for the upper body. The pool also gets full of leaves and have to be netted out – yet another good upper body exercise. I like the sound of the leaves crunching under my feet when I walk through our neighborhood this time of year. The air is crisp and clean. Love it!
Hope you have a wonderful weekend!
Do you get to rake leaves this fall?
Do you like chocolate chip cookies?