This is not your ordinary cookie! Oh no, no, no! These cookies taste like…OH MY!
These are a delicacy! They are so good and crispy on the outside, gooey and chewy on the inside! With just a surprise of CHOCOLATE on your taste buds! Everything and more that your mouth desires in a chocolate chip cookie! Oh my!
Now let’s talk about healthy! These are healthy as well as delicious. Think I’m off my rocker to call a good tasting cookie healthy? Do you think to have healthy food you have to give up great taste and texture? Nope! Think again!
I know what you are thinking, you have eaten too many hocky pucks labeled cookies and had too many “healthy” cookies crumble in your hands before they get to your mouth, or worse taste like a cotton sock stuck in your throat once you got them in there! Yeah, I hear your pain! I know because I have been there, done that, in the name of getting healthy. You know what I mean if you have used specialty flours to bake with and your cookies came out to dry or gritty! It makes a person want to say goodbye to cookies all together.
So to reach my personal standard of a “healthy food” category for my family, I try to find foods that meet these criteria: First and foremost, the ingredients need to be natural. Can I get an AMEN?! Did God create them, or were they created in a manufacturing laboratory? Even if God created them, did some scientist invent a way to alter them, or spay them with poisons to kill off pests? If they are not a natural product, and they were not raised by a natural process, then forget using them. Second, they need to be nutrient dense. They must have a diverse spectrum of nutrients to benefit the human body.
Here is a run down of why these cookie ingredients are healthy foods:
Spouted flours are gluten-free, low carb, phytic acid free, enzyme activated, power house flours
Healthy Free Range Eggs from chickens that roam the land in search of insects and green grass produce Omega 3 rich eggs and have more vitamins and nutrients in them than store-bought eggs.
Quinoa flour is also gluten-free, contains balanced plant proteins, and is high in minerals like calcium and iron.
Almond flour is gluten-free and contains fiber, vitamin E, and more.
Flax meal is high in Omega 3 fatty acids
Butter from grass-fed free range cows is rich in CLA, Vit D, Vit A, essential fatty acids, and numerous vitamins and minerals.
Aluminum free baking soda is alkinalizing to the body.
Sea salt is rich in a whole spectrum of minerals.
Oats help to lower blood pressure and assist the vascular system.
Chocolate has antioxidants that help the body fight free radicals and cancer.
So for all of these reasons, these cookies are a healthy food.
I have altered these gems, to lessen the stress of gluten on the body. I am making them gluten free by using sprouted flour. With a few tweaks, I have increased the protein, amino acids, antioxidants, minerals and vitamins, and omega 3 fatty acids from a regular chocolate chip cookie and the amazing thing is you won’t know the difference. Seriously you cannot tell and your husband and kids are going to love them and your body will thank you!
Oh My! Chocolate Chip Cookies!
2 cups sprouted wheat or spelt flour (or use all natural wheat or spelt flour)
1 cup quinoa flour
1 cup almond meal flour
1/2 cup flax meal flour
1 1/2 tsp aluminum free baking soda
1 tsp sea salt
2 cups gluten-free quick oats
2 – 3 cups chocolate chips (your choice depending on your preference: semi sweet, dark, skinny chocolate, sugar-free, dairy free, etc.)
5 medium free rage eggs
2 cups healthy saturated fat. I use grass-fed butter (or 1 1/2 cup butter plus 1/2 cup coconut oil).
2 tsp pure vanilla extract
3 cups of sweetener of choice. I like to use a sucanant sugar. It is highly nutrient dense. But I also use a stevia erythritol blend to make these cookies a whole lot easier on the blood sugars. You choose! If you want to keep these cookies more like a traditional chocolate chip cookie, try making them with 1 1/2 cups of sucanat and 1 1/2 cups evaporated cane juice.
Mix healthy fat and sweetener together until light and fluffy. This takes 3 to 5 minutes with a mixer. Add eggs and vanilla. Mix gently and set aside.
Mix flours, baking soda, and sea salt together and stir lightly with a fork to combine. Add flour mixture to the wet ingredients. One cup at a time of the flour mixture, and blend until mixed before adding in the next one.
Add in oats and chocolate chips.
Drop by spoonful onto parchment lined baking sheet and bake for 8 minutes at 350 degrees until done. Remove pan from heat and let cookies cool on pan for 2 minutes, then remove to a wire cooling rack for about 20 minutes until completely cool and store in an air tight container.