I always keep sweets around the house to satisfy my constant cravings for junk food. Luckily, I have found and also created so many healthy versions of my favourite treats.
These chocolate chip cookies are a real crowd favourite. They are soft and gooey and filled with healthy-ish alternatives to our normal chocolate chip cookies.
Let’s start with the chocolate I used today. Normally, I use dairy-free chocolate chunks, but I decided to switch it up this time. Unreal makes dark chocolate quinoa chips. There is nothing artificial and they use fair-trade ingredients. But my favourite part is that they colour the chips with vegetables instead of food dyes. As we know, artificial food dyes are linked to cancer and ADHD in children. These chips I used in my cookies are coloured with beets, turmeric, cabbage and spirulina.
I have tried this recipe with healthier flour options, such as spelt and buckwheat, but I haven’t quite figured out the perfect balance with them yet, so the one that I know works well is whole wheat flour.
This recipe will make about 15 cookies, feel free to double it for more.
Ingredients:
- 1/2 cup vegan butter, room temperature
- 3/4 cup + 2 tablespoons of brown sugar
- 1 tablespoon of chia seeds and 3 tablespoons of water mixed together to use as an egg replacer
- 1 teaspoon of vanilla
- 1 1/4 cup of whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/4 tsp baking powder
- 1/2 cup walnuts, chopped
- 3/4 cup dairy-free chocolate chunks, or Unreal quinoa dark chocolate chips
Directions:
- Preheat the oven at 350 and prepare baking sheet with parchment paper. I had no more parchment paper, so I lined my baking sheet with a thin, thin layer of butter and it worked well.
- Prepare chia seed mixture in a small bowl and set aside. It will thicken as it sits.
- Mix the butter and sugar together first in a large bowl. Whisk it well, until there is no more clumps in the sugar.
- Add the chia seed mixture into the butter and sugar and mix well before adding the rest of the ingredients.
- Add the chocolate and walnuts last.
- Mix everything together than roll small chunks of cookie dough into balls of between 1-2 tablespoons in size. Flatten slightly when you put it on the baking sheet, and sprinkle with a little bit of salt.
- Bake for 10-12 minutes, or until you see them turning golden brown around the edges. Let the cookies sit and cool down before removing them from the pan.
They are best served warm!
Enjoy!
