Healthy Chocolate Chip Cookies Recipe l Alt-Baking Bootcamp | Well+Good

Healthy Chocolate Chip Cookies Recipe l Alt-Baking Bootcamp | Well+Good

October 27, 2019 6 By William Morgan


– If cooking is an art then
baking is definitely a science,
a science that’s been tested
and retested for centuries
typically centering around
three main ingredients,
butter, sugar and eggs.
– But whether you’re trying
to eat a little bit healthier
or if you have any dietary restrictions
what we’ll call the holy trinity of baking
might not work for you.
I’m Mia Rigden, nutrition
coach, trained chef
and the founder of RASA.
– I’m Jenny Dorsey, professional
chef, writer and artist
and this is Alt-Baking Bootcamp.
– Your crash course in healthier baking.
All right, so today’s goal
is to create a healthier
chocolate chip cookie
that closely resembles the classic
but ups the healthy ante a little.
We’re gonna do this by
cutting out the eggs,
the butter, the white
sugar and the white flour.
So whether you’re trying
to eat a little healthier,
you’re vegan or you have
some dietary restrictions,
this recipe is for you.
First things first,
we’re gonna preheat
the oven to 375 degrees
and line a baking sheet
with parchment paper
which we’ve already prepared.
Next, we’re going to make our flax eggs.
So for the flax eggs, we’ll
combine two tablespoons
of ground flaxseed with six
tablespoons of warm water
and give it a good stir.
You’ll wanna set this aside
for about 10 to 15 minutes.
– All right, so let’s get
started on our dry ingredients.
In a medium mixing bowl,
we’re gonna add two cups of almond flour,
a half cup of coconut flour,
one teaspoon of salt and
one teaspoon of baking soda.
You’re gonna mix that
thoroughly to combine
and make sure there are no lumps.
– Almond and coconut flour
are both gluten and grain free
which make them great
alternatives to white flour
for anyone with gluten
or grain sensitivities.
They also won’t spike your blood
sugar like white flour will
and almond flour in particular
is a good source of fiber
which helps promote fullness
and is good for digestion.
– Coconut flour is made
from dried coconut meat
and it has a slightly drying
effect on the baked goods
so you can’t substitute it one for one
with all-purpose flour.
It also is gluten free
so it doesn’t form that matrix structure
which traps the air and forms
that softness in the cookie.
We counter balance this
by using coconut flour
and almond flour.
Almond flour’s not the
same as almond meal.
It’s a little fattier and
adds a nice tenderness
to baked goods.
So using a mix of them
really gives you that soft,
moist cookie we’re looking for.
– In a separate mixing bowl,
we’re going to combine the wet ingredients
starting with one cup of coconut oil.
You wanna make sure that it’s
soft but not fully liquid.
If you keep your coconut
oil at room temperature,
it’ll probably look just like this.
– Coconut oil is squeezed from
the meat of green coconuts.
When refined, it has no coconut taste.
When unrefined or virgin, it
has a light coconut taste.
It doesn’t have the same
water content as butter
because coconut oil is pure fat.
So when making a recipe with it,
you’ll have to add back some
of that moisture somehow.
For this recipe,
we find that in the
water for the flax eggs.
– So this recipe has
about half of the sugar
as the classic and we’re
also using coconut sugar
instead of white sugar.
I find that when you start
eating lower sugar foods,
you don’t need as much sweetness
to satisfy your sweet tooth.
I really like to bake with coconut sugar
because in addition to
its signature sweetness,
it’s also full of antioxidants,
minerals and inulin
which is a prebiotic.
That’s food for the good
bacteria in our gut.
– Coconut sugar is made from the dried sap
of the flour of the coconut palm tree.
It tastes less like white sugar
and a little bit more like brown sugar.
It also has the same
slightly drying quality
as coconut flour so again
moisture is key here.
– We’re gonna add coconut sugar,
a teaspoon of vanilla
extract and our flax egg.
Eggs are used as a
binding agent in cookies.
While eggs are perfectly healthy for most,
egg intolerances are common.
So to make these cookies
vegan and egg free,
we’re gonna use a flax egg instead.
That is just a mixture of
ground flaxseeds with water.
Flax has the added benefit
of being fiber rich.
– Eggs are also leaveners
in recipes with its moisture
creating steam and allowing
the cookies to rise.
The flax egg also adds
that moisture back in
with the use of water
and has some fat as well.
– Now, we’re gonna stir all
of this together to combine
and get our KitchenAid going.
You can always use a
whisk or a handheld mixer
if you don’t have a KitchenAid.
So now we’re gonna mix the dry
ingredients in with the wet.
– For the best chocolate chip cookies,
you’ll wanna use high quality chocolate.
We always use semisweet
vegan chocolate chips
even when we’re not baking a vegan recipe.
One cup of chocolate chips
for every one cup of flour
is a good ratio to start.
This ensures there’s plenty of chocolate
without overtaking the
texture of the cookie.
– Just make sure to check the labels
to make sure there
isn’t any milk in there.
Now, it’s time to make our cookies.
The best part about making
vegan chocolate chip cookies
is that you can eat the dough
because who doesn’t love the dough?
This is also great for kids
because you don’t want
them eating raw eggs.
I like to use an ice creams scoop
just to make sure that all the cookies
are about the same size.
Sneak some dough.
I like to just use my hands
to form them into little disks
like hockey pucks.
– They are so cute.
If you wanna make this
dough ahead of time,
you can always freeze
it and use it for later.
– So the last thing we wanna do
is sprinkle a little
Maldon sea salt on top.
Adding a little sea salt
is gonna help accentuate
some of the sweetness.
This is called flavor layering
when we use complimentary
flavors in the same dish
like sweet and salty.
It’s pleasurable to our brain
because we’re able to get a taste of both
without overwhelming
too much of one flavor.
This allows you to eat more of
the carbohydrates and sodium
that your body craves
without getting sick of it.
All right, should we put ’em in the oven?
– Let’s do it.
– All right.
So we’re gonna set the
timer for 15 minutes
and we’re gonna check close to the end
to see if they’re done.
When they’re finished, they
should be golden brown,
still a little springy on the top
and darker over on the edges.
– Now we wait.
– Now we eat the dough.
– Cookies are ready.
– Should we check?
– Yes.
– Here we go, you wanna
wait a couple minutes
before taking them off the tray
so that they don’t fall apart.
Cooling rack just to cool them down a bit
before we eat them.
Should we try them?
– Yeah.
It’s still really nice and soft.
You get lots of chocolate chips
and it’s got a little salt on top
so you get that salt/sweet contrast.
Compared to a regular cookie,
it does taste a little bit
more almondy, a little bit,
a little coconutty but I
don’t think you’ll mind.
– I think we nailed it.
– Mhm.
Thanks for watching Alt-Baking Bootcamp.
What do you want us to make next?
– Comment.
– Be sure to subscribe to
Well+Good’s YouTube channel
for more episodes of Alt-Baking Bootcamp.