Healthy Chocolate Chunk Cookies
Healthy Chocolate Chunk Cookies is a gluten free recipe with 10 servings. This side dish has 291 calories, 3g of protein, and 14g of fat per serving. For $1.06 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 555 people were glad they tried this recipe. This recipe from Desserts with Benefits requires baking powder, vanilla sugar, Ener-G egg replacer, and coconut oil. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 23%. If you like this recipe, you might also like recipes such as Healthy Oatmeal, Date and Chocolate Chunk Cookies, Healthy No-Bake Salted Dark Chocolate Chunk Oatmeal Cookie Bars, and Healthy Dark Chocolate Chunk Oatmeal Cookie Bars (Idiot Proof).
Servings: 10
Ingredients:
2 tsp Baking Powder
68g (1/2 cup) Sweet White Sorghum Flour or Brown Rice Flour
1 tsp Butter Extract
135g ( - 1 cup) Dark Chocolate Chips/Chunks (I used Enjoy Life!)
84g (6 Tbs) Neutral Oil or Coconut Oil (*see notes)
16g (1 Tbs) Corn Starch (preferably non-GMO)
14g (1 Tbs) Ener-G Egg Replacer
134g (1 cup) Oat Flour (I ground GF steel cut oats in a food processor)
1/4 tsp Salt
1/4 cup Unsweetened Vanilla Soy Milk
1 tsp Stevia Extract (optional, if you want them really sweet)
2 tsp Vanilla Extract
96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener)
Equipment:
baking sheet
whisk
bowl
oven
measuring cup
Cooking instruction summary:
Preheat the oven to 350 degrees and line 2 cookie sheets with Silpats.In a large bowl, whisk together the oat flour, sorghum flour, starch, egg replacer powder, baking powder and salt.Add the chocolate chunks to the dry ingredients and stir together.In a small bowl, whisk together the vanilla sugar, oil, soy milk and extracts. Pour over the dry ingredients and fold together.When everything is fully incorporated and mixture is even, use a 1/4 cup measuring cup to portion out the dough onto the cookie sheets.Flatten the dough mounds slightly with your hands with light and repetitive tapping motion. Bake cookies for ~10-13 minutes. Carefully transfer the Silpats off the hot baking sheet and onto the counter and let cool completely.
Step by step:
1. Preheat the oven to 350 degrees and line 2 cookie sheets with Silpats.In a large bowl, whisk together the oat flour, sorghum flour, starch, egg replacer powder, baking powder and salt.
2. Add the chocolate chunks to the dry ingredients and stir together.In a small bowl, whisk together the vanilla sugar, oil, soy milk and extracts.
3. Pour over the dry ingredients and fold together.When everything is fully incorporated and mixture is even, use a 1/4 cup measuring cup to portion out the dough onto the cookie sheets.Flatten the dough mounds slightly with your hands with light and repetitive tapping motion.
4. Bake cookies for ~10-13 minutes. Carefully transfer the Silpats off the hot baking sheet and onto the counter and let cool completely.
Nutrition Information:
covered percent of daily need
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