One of my favorite desserts is chocolate chip cookies. Plain and simple. I get nostalgic thinking about them as they trigger both the image of my mom baking in the kitchen, and the doughy smell that would ensue once pulled out of the oven. Warm, gooey, goodness came with every bite.
Chocolate chip cookies are that treat a lot of people have a memory tied to. We consumed them throughout our childhood and they’re just so good! Who doesn’t want to sit on the couch and toss cookies into your mouth like small Frisbees? I do!
I’ve never been big into baking, so after I spread my wings to live on my own almost ten years ago, it wasn’t often that I got to indulge in homemade baked goods. However, now that my passion has turned to healthy cooking, I’ve been eager to dip my feet into the world of healthy baking.
On one rainy Sunday afternoon, I couldn’t help but feel the urge to bake something – cookies had to be in my immediate future. I stumbled upon an oatmeal cookie recipe, read the ingredients, and immediately thought up healthy alternatives to what was listed. After I started making the batter, I then realized I had overlooked the directions and was now working on my own path. What was supposed to be oatmeal cookies was soon to turn into my own healthy chocolate chip cookie recipe. And I wasn’t mad.
The cookies turned out so well and were so quick to make. Here’s the lowdown.
What you’ll need:
2 tbsp ghee
¼ cup coconut sugar
1 tsp vanilla extract
½ cup rolled oats
1 cup almond flour
½ tsp baking soda
Pinch of salt
Organic dark chocolate chips
What to do:
Preheat oven to 350 degrees
Line baking pan with parchment paper or lightly spray with non-stick cooking spray
Mix together all ingredients in a food processor (or blender of your choice)
Scoop batter into tablespoon size dough balls
Bake for 10-15 minutes or until golden brown
Let cool for 5 minutes