Cookie Monster was always my favourite Sesame Street character and my love for cookies hasn’t diminished over the years! I’m often conflicted though as I like to bake treats that are as healthy as possible. I try to avoid refined sugar and I use oil and white flour sparingly. However, when it comes to chocolate chip cookies you want something sweet, a little chewy and utterly indulgent! If it tastes too healthy it’s just no fun, right?!
So I experimented with a recipe I found online (thank you Beaming Baker!) and the result was a treat that had all the sweetness of a traditional chocolate chip cookie but with the chewy texture of wholemeal spelt flour and oats. If you can’t find spelt flour don’t stress! Just use wholemeal flour or plain white flour. The addition of peanut butter really takes it to the next level. Is it healthy? No. Is it healthier than a traditional chocolate chip cookie? Yes. And that is good enough for me! 👍
*Please Note: The measurements are in US cups. I use a retro measuring cup that has both UK and US measurements and it’s so handy! Click here to buy your own.
Dry Ingredients: (Makes a dozen fairly large cookies)
- 1 ¼ cups of oat flour (grind up oats in a food processor or just add quick oats if you don’t mind a rougher texture cookie).
- ¾ cup wholewheat spelt flour (or wholewheat or white flour).
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1/3 cup coconut oil (solid)
- 1/3 cup peanut butter (I used crunchy but up to you!)
- ¾ cup dark brown sugar or coconut sugar (or a mixture of both!)
- 2 flax eggs (2 TBL flaxseed mixed with 6 TBL water)
- 1 tsp vanilla extract
- A little plant-based milk (as needed)
Add ins:
- 1/4 -1/2 cup dark choc chips
- Walnuts or pecans
Method: Preheat oven to 190 degrees c (375 f)
- Make the flax egg so it has time to sit while you prepare the other ingredients.
- Whisk the dry ingredients together in a medium bowl. Set aside.
- In another bowl add the solid coconut oil, peanut butter and sugar and blend until smooth. I used a stand mixer.
- Add flax eggs and vanilla and keep blending
- Add the dry mixture to the wet mixture 1/3 at a time mixing slowly and if it’s dry add in some plant-based milk so it forms a cookie dough consistency.
- Stir in the chocolate chips.
- Take large tablespoons of dough and roll them into a ball. Place on a lined baking tray or silicone mat. Flatten slightly.
- Bake for 12-15 minutes. If the cookies are smaller it will require less time. Mine took 14 minutes. I waited until they were slightly golden as I wanted them chewy not soft.
If you’ve tried this recipe I would love to hear from you! Please leave a comment below or SUBSCRIBE via email so you never miss a delicious recipe again! 😀