Couldn’t wait any longer to post these delectable and healthy little morsels! They are a chocolate chip cookie recipe of mine, but for once they don’t have any beans or vegetables or banana in them! Haha. So if you’re into a healthy cookie without weird ingredients, this is for you. They are SO handy to freeze for little packs of energy, and it’s much cheaper and healthier to make your own snack foods like that instead of buying them.
Not having weird ingredients does NOT mean they don’t have health benefits. These cookies are designed to be filling and full of fiber, and even help milk production for breastfeeding moms (flax seed and oats are galactagogues, meaning they help with milk production). Chickpeas are also in that category, so you may want to try my Chickpea Chocolate Chip Cookies, too!
Flax seeds are especially good at reducing inflammation because of their omega-3 fatty acids. Not only that, but they fight cancer with their lignans, constipation because of they contain soluble and insoluble fiber, and honestly scores of other benefits. I try to eat them every day as recommended, and this is a super easy and convenient way to eat them.
By the way, I use this cookie scoop SO often! It’s definitely worth it if you don’t have one.
Here are some other CCC options that are all healthy and delish!
These healthier cookies are made of whole grain oats and flax seed, and are low-sugar and lower fat than most. They are a yummy treat for anyone, but are also helpful for nursing moms to keep their energy and milk supply up in the convenient way of a freezer bag full of cookies.
- 2 cups oat flour (2 cups rolled oats blended in blender until fine)
- 2.5 cups rolled or quick oats
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup plant milk
- 4 TBSP ground flax seed, mixed in 2/3 cup water
- 1 cup packed brown sugar or coconut sugar
- 3/4 cup runny natural peanut butter (tahini or almond butter is also delicious, or even applesauce for lower fat)
- 2 tsp vanilla
- 1.5 cups dairy-free chocolate chips or mini chips
- 1/2 cup chopped walnuts (optional)
- 1 cup shredded coconut (optional)
Preheat oven to 350 and prepare a baking sheet with parchment paper or a silicone baking mat.
Mix the flax seed with the water in a small cup or bowl. Set aside.
Mix dry ingredients (except sugar) together in a large bowl--the oat flour, oats, baking soda, baking powder, and salt.
Mix peanut butter, milk, flax "eggs", vanilla and sugar together, and then pour into dry ingredients and mix.
Stir in chocolate chips and walnuts (if using).
Form cookie balls of desired size (I use a cookie scoop), and press with fingers to flatten as they won't spread.
Bake for 10-13 minutes, until golden brown on the edges and firm to the touch.
These freeze well in a zipped bag, and thaw in the microwave for a few seconds for warm cookies as good as fresh.
Instead of peanut butter, you could use cashew butter or almond butter, or coconut oil or sun butter for a nut-free alternative.
Instead of brown or coconut sugar, you could probably use date paste, honey, or maple syrup. I haven't tried it but think it would work fine.
For low fat, replace peanut butter 100% with equal amount of applesauce. Results in less chewy/softer cookies, but still super yummy.