The little baker is at it again, whipping up healthy cookies for his athletic brothers. Here Joel re-invents the Choc-Oat Chip cookie. It is now gluten-free, dairy-free, and refined-sugar-free, packed with goodness of oats and pecans for his active brothers.
We want you to know, YOU can make any recipe healthier! Substitute gluten-free flour for flour, apple sauce for part of the shortening, flax seed for eggs, agave nectar or apple juice concentrate for sugar, and so on. Try a few modifications each time, and you will invent your own new favorite cookies.
Healthier Choc-Oat-Chip Cookies
Preheat oven to 375 degrees. In a stand mixer or big bowl combine:
1 cup coconut oil
1 cup date sugar
1/2 cup agave nectar
2 eggs (next time we’re going to try a flax seed and water replacement)
1/4 cup coconut milk (soy, almond, rice or cashew milk will work, too)
2 teaspoons vanilla
Mix the butter, date sugar, agave nectar, eggs, coconut milk and vanilla.
In a separate bowl, blend together the following dry ingredients:
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
4 cups gluten-free oats
1/2 cup coconut (optional)
1/2 cup chopped pecans (optional)
Add dry ingredients to butter mixture and mix well. Then add:
2 cups Enjoy Life chocolate chips
Line a cookie sheet with parchment paper. Drop cookie dough by rounded teaspoons onto the cookie sheet. Flatten each dough ball with a fork, as you might with peanut butter cookies. Bake for 9 minutes at 375 degrees. Makes about 5 dozen delicious cookies. Store in the freezer.
How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)