Made with good fats, coconut oil and tahini, whole wheat and oat flours and low in sugar. But all the deliciousness of a chocolate chip cookie is present. Great addition to any lunch box or at any time just because.
I love chocolate chip cookies, who doesn’t? But most of the recipes have so much sugar, besides the chocolate chips are mostly sugar as well. Sugar improves the cookie texture and makes it moist. But there must be another way to have a great cookie with less sugar. Inspired by the great Anna Olson recipe I am happy with the final guilt-free result.
Fun fact, the first time I prepared the recipe I used sunflower seed butter instead of tahini and the cookies were very good, but after a while they turned green inside! Later on I found out that it is the chlorogenic acid present in the sunflower seeds butter that in the presence of alkaline conditions (baking soda in the recipe) turns bluish-green. Chlorogenic acid is a polyphenol and has antioxidant properties therefore harmless and actually beneficial.
But to avoid any scares, the recipe uses tahini and the cookies have a stable golden brown color. Feel free to replace the tahini with sunflower seed butter.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
¼ cup of solid coconut oil (room temperature)
¼ cup of tahini
½ cup of brown sugar
1 egg (room temperature)
½ tsp of ground cinnamon
1 tsp of vanilla
½ cup of oat flour
½ cup of whole wheat flour
1 tbsp of cornstarch
½ tsp of baking soda
1 ½ tbsp of plant-based milk
½ cup of chocolate chips
Preheat the oven to 325ºF (160ºC). Line a baking sheet with parchment paper.
In a medium bowl whisk together the oat flour, whole wheat flour, cornstarch and baking soda, reserve.
Using a spatula cream the coconut oil, tahini and brown sugar. Then add the egg, cinnamon and vanilla. Combine all the ingredients. Add the flour mixture, plant-based milk and chocolate chips. Mix until well combined.
Refrigerate the dough covered for 1 hour.
Using a medium cookie scoop (or a heaping tablespoon), drop spoonfuls of cookie dough 2“ (5 cm) apart onto the prepared baking sheet. Press the cookies so they are ¼“ (½ cm) thick. Bake for 15 minutes or until the bottom of the cookies are light brown. Enjoy!