I’ll admit it – I have a sweet tooth. And when a craving hits, I prefer not to ignore it. There’s enough evidence that shows that depriving yourself of foods you crave eventually lead to binging. So, when the craving roared like a lion yesterday (probably fueled by the kids asking for me to make cookies), we hit the kitchen for some good-old-fashioned baking.
The chocolate chip cookie is hands-down my favorite cookie. I prefer them warm and a little on the undercooked side. This recipe I developed for chocolate chip cookies will satisfy those of you who like them my way, as well as those of you who favor crispy cookies (just let them bake an extra minute or two). And yes, I put my healthy twist on them, but you’ll never know it. These cookies ROCK!
Hint: let the batter rest in the refrigerator at least 30 minutes before scooping and will keep well for up to 72 hours in the fridge before baking.
ERIN’S CHOCOLATE CHIP COOKIES
(Makes 15 cookies)
- 1/3 c canola oil
- ¾ cup turbinado sugar
- 1 tsp. vanilla extract
- ¼ cup unsweetened vanilla almond milk
- ½ tsp. baking soda
- ½ tsp. baking powder
- Dash cinnamon
- 1 cup whole wheat pastry flour or oat flour (to keep it GF, use only GF oat flour)
- 2/3 c old fashioned oats
- 1 tbs. ground flax seed
- ¼ cup mini chocolate chips or chopped dark chocolate
- In a large bowl, mix oil, sugar, vanilla, and milk. In another bowl, combine
flour, oats, flax seed, baking soda, baking powder, and cinnamon. Add to wet
ingredients and mix to combine. Stir in chocolate chips. Let mixture stand
30 minutes in refrigerator. - Preheat oven to 350 F. Line 2 baking sheets with either a silpat or parchment
paper. Use a small ice cream scoop (2 tbs. capacity) to scoop out batter
and place onto prepared baking sheets. Space cookies far apart, about 5-6
per baking sheet. Bake for 12-15 minutes. Remove from oven and allow to
cool about 5 minutes before removing from silpat or parchment paper.
cooling on the Silpat
