Chocolate Chip Cookies Recipe
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These chocolate chip cookies are perfect for your sweet cravings!
Far be it from me to try and ruin anybody’s eating plan. But every once in a while, it’s nice to splurge and know you haven’t destroyed your plan completely. Am I right? I mean, if you can splurge and still call it “clean”, isn’t that better than drowning yourself in a bunch of “unclean” foods?
So I got a little creative. You see, my favorite cookie in the whole wide world is a chocolate chip cookie. What’s not to love? All that melty chocolaty goodness right out of the oven with a tall glass of milk… oh boy. I’m drooling. Pardon me while I go get a napkin.
There. All better.
Now, I have to tell you that I’m particularly proud of these cookies. Why? I wasn’t sure they were going to work when I first put them in the oven. I started with the recipe I used for Clean Eating Cookie Dough a while back. It was never meant to be baked. But with a couple minor adjustments, it did just fine!
Note: You will probably want to double this recipe due to the small yield. However, if you are just baking for yourself and maybe one other person, the yield should be just fine.
More Healthy Cookie Recipes
CHOCOLATE CHIP COOKIES RECIPE:
Chocolate Chip Cookies
Ingredients
- ⅔ cup almonds
- ⅓ cup cooked oatmeal (cooked and fully cooled)
- 3 tbsp. honey
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- ⅛ cup whole wheat pastry flour
- ½ cup dark chocolate chips (I use Lilly's or EnjoyLife)
Instructions
- Preheat oven to 325 degrees F.
- Mix everything except the chocolate chips in a food processor. You should have a nice wet, sticky dough when you're done.
- Using your spatula, scrape dough into your mixing bowl and mix in chocolate chips.
- Spoon onto a parchment lined cookie sheet.
- Bake for 20 minutes.
I totally believe you 🙂 I will definitely try again!
i made these cookies, but they definitely don’t look like the picture! they are much darker in appearance……did you not add as much cinnamon? I but in the 1 tsp that the recipe called for…..not sure what is going on….also found it hard to tell if they were cooked….the picture looks as though they are slightly browned, but with mine, they were so dark you could even tell!….maybe i’m doing something wrong? ….still tasted great though!
Randi – My best guess would be that the chocolate melted a bit. Were the oats warm/hot when you blended everything?
I’d love to make these for my family. But my son is allergic to all nuts and nut butters. He can’t have anything that has even looked at a nut…what is the substitute? Thanks.
Val – Hmmm. You might try some oats to replace the nuts. Also, perhaps a few tbsp. of wheat germ to get the consistency correct. I’ll give it a try myself to see if I can come up with a nut-free version.
Yes, I was thinking oats and maybe some applesauce to try and match the consistency. Eating clean with a nut allergy poses a certain amount of challenges. I guess the fun part will be “eating” my mistakes:) he he he
Val – lol! Ya, that part is always fun. I do have a “nut-free” section on my blog, though admittedly, I’m still adding more to that section.
what if i don’t have a food processor???
Michelle – Try a blender.
I’m making these now! I was really soupy I added a little more Flour to it.
Michelle – Shouldn’t be soupy. Something is wrong.
I don’t have a food processor can a blender or a hand mixer work.
Amy – a blender will probably do the trick. Enjoy!
Have you tried baking these using those plastic baking sheets that cover the pan instead of parchment?
Lisa – No, I haven’t, sorry.
This was really yummy. I used 3 packets of Stevia instead of honey because I was afraid the honey would have too strong of a taste. I got 12 small cookies out of it. I’ll probably use less chocolate chips next time and add a little water or almond milk to the mix as it was a bit dry but this is a keeper. I love oatmeal chocolate chip cookies and the fact that this is clean makes it even better!
Nikki – Ya, if you took the honey out (liquid) and added stevia (dry), then that would offset the balance and make the cookies dry. But I’m glad they turned out yummy!
Duh! Didn’t even think of that! 🙂 I’ll try it with agave next time which has a less of a distinct taste than honey.
Nikki – Good idea! Hope you enjoy them!
Reading all the comments about substituting the almonds, I think I’m missing something here but maybe it’s because I’ve never used a food processor? Are the almonds supposed to be chopped or something first? I’d be using a blender? Am I supposed to just use the stir setting on the blender. Sorry to be so clueless.
Anon – No worries! The reason I used a processor is to get the almonds ground into a finer consistency. A blender will work, but you’ll need to really work to get an even consistency. They should be more like an almond meal than chopped almonds.
Meal – that was the word I was looking for. Okay, I promised my son I’d try to make him dessert tomorrow, so I hope he doesn’t cringe when he hears it’s “healthy” cookies. Trust me. He’ll know. He likes to read recipes 🙂
Anon – Then downplay it! Don’t mention the word healthy. Good luck!
I need to find what I can eat after 7pm that will not wreck my blood reading
Greg – Meat and veggies. Works for me every time. Though if you can stop eating AT 7pm, you’ll see a difference too. Do you work a late shift or something?
About how many cookies does this recipe make? Did I miss that information? They look delicious. I stumbeled onto your site when I did a search for blueberry yogurt popsicles. 🙂
Mamatotex – Depends on how big you make the cookies. But if you don’t double the recipe, it makes a very small batch, which can sometime be a good thing! lol
Coley – No, I’ve never made my own. Maybe some day. For now, there are two that I have used. One is a grain sweetened chip from SunSpire.com. Whole Foods carries them. The second one is a bulk item at my local health food store and is both grain sweetened as well as dairy free. I use that most often due to dairy allergies. Hope that helps!
We have a serious treenut allergy in our house – any suggestions for a good substitute for the almonds? Thanks!
The almonds give them cookies some structure. You could try whole wheat pastry flour. That might work.
MMmmm. New family fav. These are absolutely delicious. Crispy outside but moist in the centre. Even hubby gave them a 9/10 & he’s not a biscuit lover!
Feisch – Yay!!! I’m so happy the hubby liked them! Thanks for the feedback!
gonna get ingredients today and make them with the kiddos~
Heidi – Great! Hope you enjoy them!
Ive been hunting for the c chips..where did you find yours?
Leenoesmom – I found mine at Whole Foods. You can go to the product web site. They might have a store locator, I’m not sure. But I know you can order from them online. Hope that helps! http://www.SunSpire.com
I tried these today, but only had regular chocolate peanut butter chips, so I used them. I might try and find some of the grain sweetened chips. I don’t have an electric food processor, just a manual one, so my almonds didn’t get as ground up. I also cooked my oatmeal in almond milk and used whole wheat white flour. They taste yummy!
Stephanie – Oh wonderful!! I’m so happy you enjoyed them!
Alyce – That’s wonderful! I’m so happy you enjoyed them!
Eva – I used quick cook oats. They tend to do better in baking.
Julie – You could try a blender, but it won’t do as good a job. They should still be tasty though!