The time has come for me to bake cookies that 1) are actually healthy, 2) actually taste good, and 3) I, myself, will eat.
I’ve attempted this task before by making cookies that use Greek yogurt in place of the butter, and they did taste good, but they didn’t remind me of good ol’ buttery, gooey, chocolate chip cookies. They reminded me more of buttery, gooey, chocolate chip cookies minus the buttery, gooey part.
Yes, I know I am an advocate for the motto “everything in moderation”, but I’m also up for a challenge. And besides, chocolate chip cookies always win the willpower battle – you can never really have just one.
So, today I’ve decided I WILL make healthy chocolate chip cookies! Not just for me, though. Remember my best friend, Devyn? Well, I’m going over to her house tonight, and as a little “thank-you” to her parents for always having me over, putting up with our loud laughing, excessive snacking, and plain old weirdness, I wanted to bake some cookies for them. I’ve made them cookies before (nutella cookies with Hershey’s kisses in the middle) and they loved them. But, they weren’t the healthiest. And they definitely weren’t easy to say “everything in moderation” to.
I’ve made batches upon batches upon batches of cookies in my wonderful 18 years of life, and only a few of them have actually turned out how I wanted them to. I mean, come on – cookies are hard! Pulling out a sheet of fluffy, golden, gooey chocolate chip cookies right from the oven is hard to do. The butter has to be the perfect consistency – not too runny but not too thick. There can’t be too much baking powder or baking soda. And if you forgot to add a dash of salt, well, people won’t have a hard time stopping at one.
That being said, I was nervous about these cookies. As I scooped the batter onto the cookie sheets, I could see that the coconut oil made it extremely oily and I was scared I used too much. I couldn’t get the image of flat, burnt, overly crispy cookies out of my head. I prayed and prayed and prayed that refrigerating them for a few hours would do the trick.
Well would you look at that – it did!
The cookies puffed up in the oven and made themselves known throughout the house with a warm, chocolate-y, buttery aroma like it was Christmas or something. Right when the timer went off, I slowly, hesitantly opened the oven, prepared to find cookies that had turned into brown pancakes. Well, Thank the Lord for refrigeration.
“MOM! LOOK!” I screamed from the kitchen. I was so happy with my accomplishment. She tried one, and I could see that she did actually like them, and that she wasn’t digging around in her mind to find something positive to say about them.
I even selfied with my precious babies.
And later, I brought them over to Devyn’s house. After dinner (which was Waba Grill), the cookies made their debut. My friend Cassidy, who was with us, had been asking us all night when we could try one (or two or three), and when the time finally came, we fell more and more in love with chocolate, cookies, healthy eating, and friendship.
Yay for cookies!
Makes about 3 dozen
¾ cup coconut oil
2/3 cup agave
2 tbsp. sucanat
2 flax eggs
2 ¼ cup whole wheat flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. sea salt
1 cup dark chocolate chips
1. Cream the coconut oil, egg, egg whites, agave, and sucanat with a mixer until smooth. Set aside.
2. Combine flour, baking soda, baking powder, and sea salt in a large bowl. Add to the wet ingredients and stir until incorporated. Mix in the chocolate chips.
3. Scoop spoonfuls of the dough, roll them into balls, and lay on a baking sheet lined with parchment paper. Refrigerate at least 2 hours.
4. Preheat oven to 350 degrees F and bake for about 9 minutes.