These chocolate chip cookies are the third in my series of healthy cookies using my date paste instead of refined sugar as a sweetener. I am loving date paste and am finding that it is amazing in just about anything! From oatmeal to baking cookies, it works like a charm. What I love the most is how natural it is and when my cookie monsters for kids ask for seconds, I feel good saying yes! My goal is to make my desserts with date paste and little to no other sweeteners. Even though I use non refined sugars like coconut sugar and sucanat from time to time, date paste is my go to, so I always try it first. Luckily when it comes to cookies, it has been a winner!
So far my cookie repertoire consists of my Chunky Monkey Cookies and my Oatmeal Raisin Pecan Cookies, so trying my hand at chocolate chip was a given. I love a good old plain chocolate chip cookie and I have been trying to perfect my recipe for quite some time now. Although I will never say no to a healthy cookie, my family’s favorite type of chocolate chip is the kind that’s crispy around the edges and soft everywhere else. I mixed and trialed and played around some more until I could nail that perfect texture. This combination of ingredients gives us exactly what we want.
They are perfect right out of the oven, so I like to roll balls of dough and freeze them for fresh cookies any time we want. I was able to wrangle a few from the mini me’s so I could see how they were the next day, and although taste was still amazing, they lost that outer edge crisp sitting in our cookie jar over night. Next time I’ll try a tupperware perhaps or maybe just leave them on a plate uncovered. My boys didn’t seem to notice though as they devoured the few leftovers the next day!
[recipe title= “Chocolate Chip Cookies” servings= “36 medium sized cookies”]The healthy chocolate chip cookie you won’t regret eating. Sweetened with date paste instead of sugar, full of flavor and with a perfectly soft, yet crispy edge texture.
- 1 cup almond meal (or almond flour)
- 1 cup quinoa flour
- 1 cup gluten free oat flour (regular oat flour works too)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Himalayan pink salt
- 1 cup coconut oil
- 1 cup date paste
- 2 flax eggs (2 tablespoons ground flaxseed plus 6 tablespoons water)
- 2 tablespoons vanilla extract
- 1 10-oz bag vegan chocolate chips (any others work too)
- ½ cup chopped walnuts (optional)
note: If you are trying to avoid nuts, try using oat flour in place of the almond meal. It will give you a little bit of a different consistency and texture but will work. You can also sub regular or whole wheat flour if you aren’t concerned about the gluten. Again, different consistency and texture but will work. To make my oat flour I just blended rolled gluten free oats.
Preheat oven to 350. Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
Mix together the flours, salt, baking soda and baking powder in a small bowl and set aside.
Add in dry ingredients and mix (I use the paddle attachment on my stand mixer). Add chocolate chips and walnuts if using. Mix until just combined.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets and flatten a bit. The cookies bake in a similar shape that they are left on the cookie sheet. You can also refrigerate dough for a short time to make it easier to shape the dough.
Bake at 350 for 12-14 minutes or until brown on edges. Cookies will harden a bit more as they cool. [/recipe]