Chocolate Chip Cookies Recipe
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.
Asmita – If you use whole wheat pastry flour, you don’t need the AP flour. It’s a great way to “clean things up”.
This recipe is missing something. The only fluids in it are the honey and vanilla. It says the batter will be sticky, it was dry. Not enough fluids to moisten it
Mary – Did you cook the oatmeal first? It’s supposed to be cooked. That’s what gives it it’s moisture.
Dandan – LOL!! I’m glad you were still able to eat them. They are tasty cookies for sure!
Eliza – Haha!!! Ya, there’s a reason the recipe only makes a few!
could i sub almond meal/flour (instead of grinding whole almonds) since i don’t have a food processor?
Yes, you could.
Jackie – Glad you enjoyed them! I don’t make them very often because they truly are addicting!
Julie – Glad you enjoyed them!
Selina – I would recommend a different recipe. I don’t know the first thing about gluten free baking. I’m sorry.
Tn – Welcome! I hope you enjoy the cookies!
Layla – There is a big difference in the gluten content as well as the texture. Regular whole wheat flour will create a more dense and bready product. Look for the Bob’s Redmill brand. They are the most common brand.
Guest – I’ve never tried it, but I don’t see why not.
Calahan – Glad you enjoyed them!
Sbroverman – Fabulous!
Arenz – the oats would have to be cooked, but I think they would still provide a different texture. It would certainly still taste good though.
April – Haha! Yes, they are quite addictive. Glad you enjoyed them!
Marcy – I get them at Whole Foods. But you can also order them online at amazon.com. The flour is the Bob’s Redmill brand and the chocolate chips are by SunSpire.
Hollie – You can try it, but pecans have more moisture than almond do. Worth a shot though!
Hollie – Definitely!
Kelsey – No worries. Yes, just cook your oats to package directions. Then make the cookies.
Jess – Yes.