I received an email last week from a reader, Marsha who also happens to be a colleague where I go to school studying to become a nutritionist. Marsha wanted to know if I had a healthy chocolate chip cookie recipe, specifically with flax seed it in. Now, I am pro-flax seed. If ever I had a cookie recipe, I’m sure it would involve flax seed…so I thought. And I searched. And I didn’t. I had pies. Ice cream. Cupcakes. Cheesecake. Tarts. Even whoopies pies. Two bite cakes. But no cookies?!
I couldn’t believe it–a shockingly healthy blog, with a serious devotion to dessert but NO COOKIES. After I got over the mild embarrassment I made some cookies. After all, I was going to get to eat cookies!
- 1 cup of prepped dates (see instructions below) (+ water for soaking)
- 1/3 cup coconut oil, melted
- 1 T vanilla
- 1 egg
- 1 cup spelt flour (or flour of choice)
- 1/2 cup ground flax seeds
- 3/4 t salt
- 3/4 t baking soda
- 2/3 cup dark chocolate chips (I used mini) (or swap out some for more nibs**)
- 1/3 cup cacao nibs (or more chocolate chips)
How to prep your dates:
- Fill up a measuring cup with your dates, pressing down to make it a relatively packed cup.
- Then, add water on top of the dates, filling up to the same point (one cup mark)
- Put this in the fridge to soak overnight, before blending, remove a few spoons of the water, depending on how much you had in there (3-6 tablespoons) and then puree WITH the water (I used a nut grinder, but an immersion blender would probably be okay).
- if you’re in a rush, you can use boiling water, soak for 10 mins, and skip the overnight
How to make your cookies:
- Preheat oven to 350, grease 2 cookie sheets
- Whisk together coconut oil, egg, vanilla, salt and date puree
- Add baking soda, flax seeds and flour, and mix well
- Fold in chocolate chips and cacao nibs
- Shape dough into balls (mine made 16 decent sized cookies–not too small, but not Starbucks sized), place on cookie sheet, and press down*. (these won’t spread)
- Bake for 8-12 minutes, depending on desired chewiness, and size of cookies
*at first when I made these, I shaped them into balls, thinking they’d spread. After a few minutes they hadn’t, so I took them out of the oven, swiftly pressed them down with a fork, and put them back into the oven. I guess it’s because I don’t have any butter that they aren’t so melty.
On the topic of butter I happened to be walking by a Starbucks and there were cookie samples. Chocolate chip cookie samples the day after I made my own. We tasted them. The verdict? They melt in your mouth…but taste like butter. Like, only butter. A lot of butter. Really, these ones here, butterless and all, taste like FOOD. Yummy cookie food. ENJOY!
These Cookies’ Bragging Rights:
- no refined sugar
- high fiber
- high protein
- no butter
- antioxidant dark chocolate
**Nibs vs. Chips
You’ll notice I used a combination of cacao nibs and chocolate chips. I found these cookies sweet enough, so I think in the future I’d probably use a 50:50 ratio. It depends on the level of sweet tooth of who’s eating them. Cacao nibs add a nice crunch, and rich flavor, paired with the sweetness of the dates, I think they’re enough.