The best cookies? I know that’s a big claim to make. But in this video, I talk about how it took us dozens of tries to get this recipe right for healthy chocolate chip cookies.
Talk about trial and error! Our home kitchen became a lab as we tested different combinations of ingredients to get just the taste and texture that we were used to in those delicious “toll house” cookies that I loved as a kid but without white sugar or artificial sweeteners.
This kind of research is hard work! But when our spirits flagged, my husband’s relentless high standards kept us on the road to healthy cookie goodness. And fortunately, the “mistakes” we produced along the way were still tasty enough for us to finish them off with pleasure.
Everyone who’s tried the recipe tells us that all the trouble was worthwhile. So, voilà, I’m now happy to share with you the fruit of all our labors, the recipe for the best healthy chocolate chip cookies around.
Chocolate Chip Cookies (pp. 182-183 of Sweetness without Sugar)
- 3 Tbsp ground flax seed (ground in coffee grinder) plus 3⁄8 cup warm filtered water
- 1 tsp ground chia seeds (ground in coffee grinder) plus 1⁄8 cup warm filtered water
- 1⁄2 cup organic unrefined walnut or sunflower oil
- 2 tsp alcohol-free vanilla flavoring
- 3⁄4 cup maple or coconut sugar crystals (ground in coffee grinder)
- 1 cup brown rice flour
- 1 cup millet flour
- 1⁄4 cup gluten-free oat flour
- 1⁄2 Tbsp arrowroot flour
- 1⁄2 tsp baking soda
- 1⁄4 tsp sea or Himalayan salt
- 3⁄4 Tbsp agar flakes plus 3⁄8 cup of filtered water
- 1 tsp aluminum-free baking powder
- 3⁄4 –1 cup fruit-sweetened, allergen- and dairy-free chocolate chips or vegan carob chips (These chips may contain cane sugar.)
- Preheat oven to 350°F. Lightly grease two cookie sheets with unrefined, virgin coconut oil.
- Combine the flax-water mixture and set aside. Combine the chia-water mixture and set aside.
- In a large bowl, combine the oil and vanilla. Add the flax/water mixture and the chia/water mixture to these wet ingredients.
- In a separate bowl, combine ground maple sugar crystals, flours, arrowroot, baking soda, and salt. Set aside.
- Slowly add the dry flour mixture to the wet mixture until fully folded in, creating a dough-like consistency.
- In a small saucepan, combine the agar flakes with 3⁄8 cup filtered water. Over low-medium heat, allow the agar flakes to dissolve, stirring occasionally. It should take about 8-12 minutes for the mixture to reach a pourable, syrupy consistency.
- Add 1 tsp baking powder to the agar flake/water mixture. Stir. This mixture will foam and expand, so make sure your kids are watching! After about one minute, use a spoon to add the warm, foamy mixture to the dough (in step 5). Combine well. Fold in the chocolate chips.
- Using a tablespoon, drop cookies onto a lightly oiled cookie sheet. (This dough rises a little but does not spread outward, so more cookies can fit on each cookie sheet.)
- Bake for approximately 10-13 minutes, until soft and golden or slightly browned. Let the cookies cool on the cookie sheets before removing with a spatula. If you like a firmer cookie (as opposed to chewy and gooey), bake for several more minutes.
Makes: 30 cookies
Preparation time: 30 minutes
Baking time: 15-20 minutes
Serving Size: 2 cookies
Corn-Free (Check labels) | Nut or Seed-Free | Soy-Free
Hints, Tips and Substitutions
Packaged carob chips may contain gluten and corn. To make your own carob chips, see page 184 for a stevia-sweetened option.
Amount per 2 cookie serving: Calories 210; Calories from Fat 110; Total Fat 13g; Saturated Fat 3g; Trans Fat 0g; Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 23g; Dietary Fiber 2g; Sugars 9g; Protein 3g; Calcium 2% DV; Iron 4% DV. Recipe analyzed with sunflower oil and 1 cup allergy-free chips containing organic cane sugar.