Warm, gooey chocolate chip cookies are always hard to resist. Having a healthy version of the so-loved treat makes it worth it to fail the temptation. Oat flour and coconut sugar are more desirable alternatives to their refined counterparts. If oat flour is not a common ingredient at your home, you can make your own by blending oats in a food processor. No one will be able to tell that these are not traditional chocolate chip cookies!
- 6 tbsp unsalted butter
- 4 tbsp milk
- 4 tbsp vanilla extract
- 1 cup coconut sugar
- 2 cups oat flour
- 1 tsp baking soda
- 4 big pinches of salt
- Chocolate chips to taste
- Cube and melt the butter on low heat. Make sure to stir occasionally so that the butter doesn’t burn.
- Combine the melted butter with milk and vanilla extract. Lightly stir.
- Add coconut sugar, oat flour, baking soda, and salt to a large bowl. Mix thoroughly in the liquids.
- Stir in chocolate chips to taste.
- Preheat the oven to 350 degrees Fahrenheit and refrigerate the mixture for at least 30 minutes.
- Bake for 15-20 minutes. The cookies will feel soft to the touch but will firm up as they cool.
Yields one dozen cookies
Miriam Akhmetshin ’22