If you are a consistent follower of this site you know that Matt (Athlete’s Plate) and I have been waging a battle of healthy cooking over the past few months, with me taking the title once for my pizza. As he and I were discussing the next battle he came up with the idea of asking our loyal readers if they wanted to participate in a battle and decided on a dessert and then more narrowly cookies.
He and I reached out and both received a resounding….oh yeah I’m in. Matt is featuring Coconut Oat Macaroons from Nicole at Prevention Rd and I am featuring Heart Healthy Chocolate Chip Cookies from Aimee of I Tri To Be Me.
Aimee is the inspiration behind me taking my cooking to the internet. When I first started blogging I came across her site and was mesmerized by the food she was making. It was all healthy and vegetarian. Now when I started in May I was not a vegetarian but everything always looked delicious. Aimee has inspired me to make my own homemade almond milk as well as baking. I owe her a very large THANK YOU not only for the start of my exploring my cooking and posting it here, but for also being the blogger who is going to participate in Battle Cookie.
Here is Aimee’s recipe for the Heart Healthy Chocolate Chip Cookies:
Heart Healthy Chocolate Chip Cookies
So, we all know about the standard chocolate chip cookie recipe….2 sticks of butter, 2 large eggs, and white flour…things that could definitely be substituted for healthier ingredients! Well, what makes these cookies so heart healthy is the fact that the butter, eggs and white flour are replaced with ground walnuts, oatmeal, and oat/whole wheat flour! The result is a moist, chewy, chocolaty cookie that is not only delicious, but good for you too (well, as much as a cookie can be good for you…ha ha). Oh, and they can also be completely vegan by using vegan chocolate chips, but I just used regular chips.
- 3C walnuts
- 3Tbl. Coconut oil/canola oil
- 1C brown sugar
- 2tsp. vanilla
- 1 1/2C oat flour (If you don’t have oat flour, you can actually make your own by taking oats, putting them in a food processor, and blending them into a fine powder. Or, you can substitute whole wheat pastry flour)
- 1tsp. baking powder
- 1tsp. salt
- 1/4tsp. cinnamon
- 2C rolled oats
- 12oz. bag chocolate chips
Servings: Makes about 30 cookies
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Blend walnuts in food processor for 30 seconds, or until ground into a fine meal.
- Add canola oil and blend for about 2-3min., while occasionally scraping down the sides, until the mixture is the consistency of natural peanut butter.
- Add mixture to a mixer.
- In a small saucepan, whisk together the brown sugar and 1/2C water. Bring the mixture to a boil, then pour it into the mixer over the ground walnut mixture.
- Add vanilla and stir until no lumps remain.
- In a separate bowl mix the oat/whole wheat flour, baking soda, salt, and cinnamon. Slowly mix the flour mixture into the walnut mixture.
- There are two ways to do this next step. A) Let the mixture cool for 10min. then fold in the chocolate chips and oats. OR B) Let the mixture cool for about 6 minutes then fold in the chips and oats. If you do it this way some of the chips will melt making the cookie chocolaty all over. This is how I did it!
- Shape cookie dough into 2″ balls, and place 2″ apart on the baking sheets. Then flatten them using the bottom of a drinking glass dipped in water (the water will prevent the glass from sticking to the cookies)
- Bake for 8-10 minutes or until the cookies begin to brown
- Cool for 3 min on the baking sheets before transferring them to a wire rack to cool completely
Now you have a chance to vote on your favorite cookie between Aimee’s Heart Healthy Chocolate Chip Cookie or Nicole’s Coconut-Oat Macaroon (you can see Nicole’s recipe here)