With a texture crossed between a shortbread and a sugar cookie, these fibre-rich chocolate chip cookies are a not too sweet treat. The heart-healthy oat flour base supports balanced blood sugar along with added antioxidants and protein.
Chocolate Chip Sandies
By Gretchen Dunoyer
Makes 12-14 cookies
Ingredients:
- 1/2 cup coconut oil (see notes)
- 1 and 1/2 cups oat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 heaping teaspoon kosher or sea salt (see notes)
- 1/4 cup coconut sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup chocolate chips (Hu Gems from Hu Kitchen are an excellent, low glycemic choice)
- Flaked sea salt (optional)
Make them:
- Melt coconut oil in the microwave or on the stovetop, and set aside.
- Measure the oat flour, baking soda, cinnamon, and salt into a medium-sized bowl your and whisk together. Set aside.
- Measure to combine the into coconut a wet sugary mixture.
- Add egg, and vanilla extract into a large bowl, and whisk together.
- Drizzle melted coconut oil into the wet ingredients, whisking as you drizzle until well combined.
- Using a large spatula or spoon, stir dry ingredients into wet.
- Fold in the chocolate chips.
- Cover the bowl and chill in dough in the fridge for at least 30 minutes.
- Preheat oven to 350°.
- Remove dough from the fridge and scoop cookies onto a parchment-lined baking sheet. If the dough is too hard to scoop, allow it to sit at room temperature for about 10 minutes to soften.
- Flatten each cookie slightly with your fingers (they will not spread out a lot in the oven during baking).
- If desired, sprinkle with flaked sea salt.
- Bake for 10-12 minutes or until lightly browned around the edges.
- Allow cookies to rest on the baking sheet for 10-15 minutes before removing to a cooling rack.
Resident Foodie Notes:
When measuring coconut oil: Measure the coconut oil into a 1/2 cup dry measuring cup and then transfer it into a glass liquid measuring cup for melting in the microwave, ensuring you have the full 1/2 cup of melted coconut oil. If you need to, add more oil, otherwise you’ll have dry cookies.
Salt amounts: Use a “heaping” 1/4 teaspoon of salt. The sprinkling of flaky sea salt over the scooped cookies pre-baking adds flavour.
If you don’t have oat flour, you can make your own. Place old fashioned, regular, or quick oats into a food processor, blender, or NutriBullet and blend until you have a flour or powder texture. Measure out the desired amount of oat flour for your recipe after blending the flour.
If you’re doubling the recipe, use only 3 teaspoons of vanilla extract, due to its potent flavor.
The cookies freeze well. Freeze in ziplock bags once they’ve cooled and take out 1 cookie at a time, thawing for 15-20 minutes.
Tell Me:
When do you find yourself craving a sweet treat? Mid-afternoon, or in the evening? Having healthy treats like this one on hand is extra satisfying with the added fibre. Let me know when you try this recipe. Please comment below and share it with your friends!
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Blessings,
Sheila
