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I tried to keep this one as close as possible to a 'regular' chocolate chip cookie. I think they came out even better, although still slightly different.
I used all virgin oil de coco creme (virgin coconut oil is similar) for the oil.
This produces a really light and slightly crunchie cookie. Love it!
I used a different flour mix. Partly because I was out of my regular, and partly because I thought the ground nuts and seeds would make a heavier cookie than I was aiming for.
So I used a combo of enriched white flour, whole wheat flour, powdered milk, wheat germ and oat bran for the flour.
I increased the batch by 4x after I made the first one because I wanted to stock up for later, and the coconut oil was just the right temperature for working with – didn't want to miss an opportunity!
I had wanted to try 6 eggs instead of 4, but we only had 4 so I had to go with plan A.
You may want to experiment, they may hold together a little better with the extra eggs. I haven't tried it.
They are great as they are, but a little fragile.
So here we go…
HEALTHY CHOCOLATE CHIP COOKIE RECIPE – BIG BATCH
This batch makes enough for about 24 cookies plus enough to freeze the extra for approx another 24 (I didn't count).
I rolled the extra into cookie balls and froze that way. I stored them in a container labeled Chocolate Chip Cookies – 375^ for 10 – 12 minutes. They will need to be defrosted for awhile, then squooshed down a bit, and then they will be ready for the oven.
TO MAKE…
- 2 cups virgin oil de coco creme (or butter, virgin coconut oil or a mix of your choice. You can even use some olive oil although I didn't for this recipe so I can't say what the texture will come out as. I've never had a problem with 1/2 olive oil and 1/2 other).
- 1/2 cup loosely packed brown sugar
- slightly under 1/2 cup white sugar
- 4 – 6 eggs (see above)
- 4 tsp real vanilla
- 7 cups flour mix
- 2 tsp baking powder
- sprinkle of salt – I find the coconut oil naturally adds a salty taste so I don't add much
- 1 1/2 cups chocolate chips
Combine the oils, sugars, eggs and vanilla. Mix until fluffy or there about :0) If you include a liquid oil, you won't get much fluff, but it still makes a good cookie IMHO.
Combine flour, baking powder and salt in a seperate bowl. Mix well, breaking up any clumps.
Add chocolate chips.
Pour into liquid mix. I mixed on low with my handmixer for awhile It worked well with the smaller batch. Not so well with the larger one.
You will find that it doesn't seem to all mix up, but will hold together nicely when you form the cookie balls.
The next step is to form the cookie balls. Make them fairly small, I made mine about 2/3 the size of a golf ball (I think, I didn't have one handy to compare).
Squoosh it down a bit to form a cookie shape. The smoothness of the finished cookie appears to be as important as the taste, so be attentive to this step!
Bake in a preheated oven for 10 – 12 minutes at 375^.
I find that it takes the whole 12 minutes, but it will largely depend on your oven and your taste in cookies. I like them slightly brown.
HINT: I find the best thing to bake cookies on is the pizza stone. It is almost hard to burn them, and even if you do, they don't really taste that way. I have used my pizza stone for as many cookies as pizza's and it's still in great shape! Better than I am after all of those cookies and pizza's!
