In my opinion, traditional desserts cannot be “replaced” with healthier versions. Sure, you can lighten them up and choose alternative ingredients, but they just aren’t the same. Nothing can ever replace the yummy, gooey, crunchy on the outside, soft on the inside-ness of a freshly baked Chocolate Chip Cookie. With that being said, I bring you a healthier take on said Chocolate Chip cookie. I was really craving cookies and was unsure if I should go for a healthier version or stick with the classic. My heart was saying go with the classic. My head was saying go with the healthier option. Long story short, I went with my head and fortunately enough, the healthier option did the trick and fed my craving!
I used a 1-to-1 gluten free flour blend from Bulk Barn. It is made primarily of rice flour. Rice flour is a little gritty and at first can be a turn-off but once you get used to the texture, you won’t even notice the difference. You do not need to use a gluten free flour for this recipe and can stick with your favourite (gluten free or not gluten free) flour. The main thing here is that this recipe has very little refined sugar in it, with the only refined sugar being in the chocolate chips (which you could omit, add more PB and you have PB cookies!!). Such a small amount of pure maple syrup was used instead of 1-2 cups of sugar. This recipe can also easily be made vegan. Since there is no butter or eggs in this recipe, all you would need to do is swap the milk chocolate chips for a dairy-free alternative. If you need to avoid peanut products, you can even swap the PB for almond butter or sunflower seed butter.
- 1tbsp ground flaxseed
- 3tbsp water
- 1/4c coconut oil
- 1/3-1/2c natural peanut butter
- 1/4-1/3c pure maple syrup (adjust to your taste)
- 1tsp pure vanilla extract
- 1/2tsp each baking soda and baking powder
- 2c flour of your choice (I used a 1-to-1 GF flour from Bulk Barn)
- 1/2c (or more!!) chocolate chips of your choice
1) Preheat oven to 350F. Line two baking sheets with parchment paper.
2) In a small bowl, combine flax and water to make a flax egg. Let sit at least 5 minutes.
3) In a large bowl beat together oil and peanut butter until combined. Add maple syrup and vanilla and mix. Then mix in flax egg.
4) One by one, add in baking soda, baking powder and flour. The dough should be slightly sticky. If it is dry, add a tiny bit of milk of your choice and mix. Stir in the chocolate chips.
5) Shape dough into small balls (approx. 1-inch) and line up on cookie sheet. Some types of flour will spread more than others while baking. I pressed my cookies down a bit.
6) Bake on center oven rack for 12-14 minutes. (Some types of flour will cook faster than others so keep an eye on the cookies especially starting around the 8 minute mark!). Let cool for a few minutes then move to a cooling rack. Then eat!