• Nathalie// Whole and Honeyed

The Best Healthier Ooey Gooey Chocolate Chip Cookies

Updated: May 14


Do you know that feeling when you’ve discovered the “best” of something? Like finding the “best pizza you’ve ever had” or the “world’s best cup of coffee” (I hope you get my Elf reference). Well, I’ve tried a lot of chocolate chip cookies in my day, and I think I’ve found my “best.”

I will gladly accept a chocolate chip cookie on any given day, but that doesn’t mean I’m not a tough critic.

We all have different standards, but here are a few of my no no’s:

  • All crunch with no chew.

  • Too few chocolate chips per cookie (they’re called chocolate chip cookies for a reason).

  • All sweet with no salty.

  • Stomach ache following consumption of said cookie.

That being said, I’ll share why these chocolate chip cookies are the best in my book:

  • They are soft, but not too soft. They still hold a bit of that good chew.

  • The chocolate chip to cookie ratio? Plenty and on point.

  • The touch of sea salt in the batter and sprinkled on top is everything.

  • The ingredients are wholesome and I almost feel better after eating one (or two, or three).

One of my proudest moments was pulling them out of the oven and before even taking a bite, just knowing they were winners. My second proudest moment was actually taking a bite into the ooey gooey chocolatey goodness and confirming my theory.

I truly can’t get over how delicious these Best Healthier Ooey Gooey Chocolate Chip Cookies are, and I may even go to say, they are my favorite recipe created thus far (if you haven’t tried my Turmeric Chocolate Chip Cookies yet, those are real winners too). So please, for the sake of good cookies and pure bliss, try making these. Then, let me know if you’ve discovered your “best” too :)

The Best Healthier Ooey Gooey Chocolate Chip Cookies

Time: 20 Minutes

Yields: About 15 cookies

Ingredients:

1 1/2 cup almond flour

1/2 cup gluten free oat flour

3/4 cup coconut sugar

1/4 tsp sea salt plus more for sprinkling on top

1 tsp baking soda

1/2 cup vegan butter such as Earth Balance or Miyokos (see notes for sub)

1 egg (see notes for vegan version)

1 tsp vanilla

1/2 cup chocolate chips plus more for sprinkling on top

Instructions:

1.) Begin by preheating your oven to 350 F and lining a baking sheet with parchment paper.

2.) In a large mixing bowl, combine all dry ingredients including almond flour, oat flour, coconut sugar, sea salt, and baking soda and set aside.

3.) In a smaller bowl, whisk together the melted vegan butter and egg (see notes for vegan version).

4.) Slowly mix the wet ingredients into the dry ingredients until fully combined. The dough should be a bit sticky and similar in texture to play dough. Then, fold 1/2 cup of the chocolate chips into the dough.

5.) Scoop about 1-2 tbs of dough at a time, and using your hands, roll into balls and place on the parchment paper. Note: be prepared to deal with very sticky dough. It helps to roll with wet, clean hands. Flatten the balls slightly and top with extra chocolate chips and flaky sea salt.

6.) Bake for 8-10 minutes, then remove from oven, let cool (if you have enough willpower), and enjoy!

Notes:

  • If you want to make these cookies vegan, you can sub the egg for a flax egg. Just use 1 tbs flax meal and let it sit in 2 1/2 tbs of water for about 5 minutes until thick. Then, sub in like a normal egg.

  • Although I haven't tested it, you can try using coconut oil as a sub for vegan butter.





#cookies #glutenfreebrownies #refinedsugarfree

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