These absolutely delicious healthier chocolate chip cookies are chock full of good for you ingredients, and can be made vegan and gluten free. Best of all they taste amazing!
I’m a self professed cookie monster. Put a plate of chicken wings in front of me and I can resist them, but a plate of hot from the oven, melty chocolate chip cookies? Well don’t leave me with them for too long because I guarantee they’ll be gone. My sweet hubby can attest to the many failed batches of gluten free cookies that he has willingly eaten over the years. I’ve tested many recipes in search of a cookie that satisfies even the most cynical healthy-cookie sceptic.
This chocolate chip cookie is it! I say ‘healthier’ as opposed to ‘healthy’ simply because while these cookies do have coconut sugar, they are definitely a better option than a traditional chocolate chip cookie. I’ve had many friends and family ask for the recipe, so here it is.
After taking a bite, a friend was convinced these chewy cookies had peanut butter in them. Actually it’s the tahini, a paste made from sesame seeds, that provides the nutty flavour. Rich in both calcium and protein, the tahini combined with the unrefined coconut sugar gives these cookies a deep, caramel-like flavour. Almost reminiscent of the creamy condensed milk I used to eat out of the can as a kid. I shudder thinking of it now, but it’s such a sweet memory! No matter what they remind you of, these cookies are positively yummy.
All that is required for this easy-as-pie recipe is a bowl and a quick mix of all the ingredients. Rolled oats keep your heart healthy and a hint of cinnamon helps to balance your blood sugar. Sometimes I add a tablespoon of black sesame seeds for an even bigger nutritional boost. Abundant in zinc and calcium, black sesame seeds add some nice crunch.
HEALTHIER CHOCOLATE CHIP COOKIES
3/4 cup of tahini
1 /4 cup almond milk or other non-dairy milk
1 egg OR 1 tablespoon ground chia seeds mixed with 3 tablespoons water for vegan replacement
1/2 cup coconut sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
2 cups rolled oats (look for gluten free if you have a gluten sensitivity)
1/3 cup bittersweet (dairy-free) chocolate chips or chocolate chunks
1 tablespoon black sesame seeds
1/4 cup toasted, chopped cashews
1. Preheat oven to 350 degrees.
2. In a medium sized bowl combine all of the liquid ingredients. Add the dry ingredients, chocolate chips and cashews and black sesame seeds if using. Mix well. The dough will be very sticky.
3. Roll dough into 1″ balls and place on a parchment lined baking tray. Gently flatten balls of dough into cookie shape.
4. Bake for 12-15 minutes until golden brown.
*This recipe has been generously adapted from this recipe by Peggy Kotsopoulos.
*I’ve tried a couple brands of tahini paste and prefer Arz Fine Foods Tahina. It is smooth, creamy and gives great texture to this cookie.
* Store the cookies in a glass container with a lid to ensure they remain chewy.
Here’s to happy baking and good health! Please let me know below how they turn out for you.