I have always loved oatmeal. As a child I ate it for breakfast with milk, cinnamon and sugar, or as porridge. On cold winter mornings nothing is better than a bowl of hot oatmeal porridge, with loads of cinnamon and honey on top. This healthy chocolate chip cookie recipe contain oatmeal, almond and coconut. They are propped with fibre and protein and make the perfect morning-, mid-day-, evening- or after a work-out- snack. Check out the guilt-free facts at the bottom, to get to know them better. Most important of all they are made in a wink, all- natural, on the soft side and they are super yummy!
Healthy chocolate chip cookies (soft)
If you are not sensitive to gluten or wheat you can change the flour to wheat flour and use regular oatmeal, but then you will need to bake the healthy chocolate chip cookies a bit shorter; approximately 13-15 min AND not add the milk. You can also change the butter for the same amount of coconut oil if you prefer that. The acasia honey has a mild taste, but if you prefer a stronger honey taste, you can use darker types of honey. If you are not a chocoholic as me (!), you can use raisins, dried cranberry or nuts instead. Happy baking!
30 g coconut flour
90 g almond flour
150 g oatmeal, gluten free
1 dl milk (lactose-free/soy milk/reg)
125 g butter
150 g Acasia honey
1/4 ts natron
1 teaspoon vanilla sugar
1 pinch of salt
75 g dark chocolate
- Preheat the oven to 175 degrees celsius. Line two baking sheets with parchment paper.
- Melt the butter on low heat, remove from heat when melted.
- Cut the chocolate/raisins/nuts into chunky pieces.
- Add the honey and milk into the butter. Add the almond and coconut flour and the oatmeal, and the rest of the dry ingredients. Mix the egg in a cup, and add it to the mix.
- Let the batter rest, so that the fibre in the coconut flour will absorb it. Taste the batter, for a quality check. If you want it more sweet add more honey.
- Use two tablespoons to scoop the dough to make 20-25 scoops, and put them on the baking sheet, with some distance between them. Press them gently down with the spoon.
- Bake in the oven at 175 degrees celsius in 20-25 min, one sheet at a time. The cookies should be golden brown at the edges when finish.
- Let the cookies rest for approximately 10 mins on the sheets, then carefully transfer them to a wire rack to cool down completely.
These healthy chocolate chip cookies can be stored in an airtight container for up to 3-4 days. They are also convenient to freeze, and they do not say no to be reheated in the microwave on a cold winter morning, with a glass of milk.
- The coconut flour gives the cookies a high fibre content. Approximately 2.5 grams fibre per healthy chocolate chip cookie (if you make 24)
- The coconut- almond flour mix boosts the protein content, and the healthy chocolate chip cookies have 3 grams protein per cookie (if you make 24).
- The oatmeal is propped with healthy benefits; it is full of soluble fibre and vitamins, which lowers the bad cholesterol, it boosts the immune system and protects the heart.
Nutritional facts (per cookie when making 24): Kcal 81 – protein 3,3 g- fat 2,6 g- carbohydrates 10,6 g