Real Cookie Experience
My quest starts with one simple request, I wanted a REAL COOKIE EXPERIENCE but I didn’t want to give into the sugar and white flour of cookies that I used to make. I started looking for healthier recipe alternatives. Now I don’t want to run anyones recipe down but I have tried making many “healthy” cookie recipes. I kept running into the same problems over and over again.
- So dry they just fall apart when I tried to pack them together to put them on the baking sheet
- So wet they turned to thin little potato chip type cookies when I baked them
- So many alternative grain ideas that it tasted like a granola bar and not a cookie
- So hard when they cooled that they were impossible to eat
- So striped down of ingredients that there was no flavor
- So dense when they baked they did not flatten out like a real cookie
I wanted a basic chocolate chip cookie that tasted, chewed and felt like I had pulled the dough right off the giant prepackage cookie dough log! I wanted something that would take me back to my childhood. That made me feel like my mom had baked all day for me when I got home from school. I wanted a REAL COOKIE EXPERIENCE. So I went to work in the go2kitchen. One day I swear it looked as if my pantry had thrown up in my kitchen. I had every healthy possible cookie ingredient out from one end of the kitchen to the other. I would write and scribble out and write and scribble out. This went on for weeks. Batch after batch. Then one day I was baking a batch and Robin came into the kitchen and said…
“the house smells amazing! Are you making chocolate chip cookies?”
I knew right then as the kitchen timer went off I had my recipe. The dough was perfect, moist but not wet. The cookie dough tasted like COOKIES! I could hardly wait for them to cool enough to try them. Finally I slid one off Splat’s cute little head and right in to my hand. When I held it it was crisp around the edges and when I broke it open it was soft. Then when I tasted it…I jumped in the air (literally) for excitement. My quest was complete! I had made a chocolate chip cookie that passed my REAL COOKIE EXPERIENCE needs! I thought to myself, this sucker is going viral! Really, that is what I thought! That is how awesome this chocolate chip cookie recipe is. They are worthy of the title COOKIE!
The Only Wholesome Chocolate Chip Cookie Recipe You Will Ever Need!
If you follow along with the recipe as posted below you will get an amazing REAL COOKIE EXPERIENCE result. I have included some dairy free, gluten free and Vegan options, however every change you make will change the cookie experience a bit. Some ingredients seem odd for cookies, like tahini. Tahini is the closest I could come to getting a buttery cookie taste without using 2 sticks of butter like a normal chocolate chip cookie recipe calls for. It really keeps the cookies together and makes it moist and buttery with out the guilt. To grind the oats, flax and chia I use a coffee grinder. Every ingredient has a purpose so don’t skip a thing! I do recommend if you are making these for the first time measure everything ahead of time before adding to the bowl, there are a lot of ingredients and it could get confusing the first time around! Plus that is a good practice to put in place anytime you are cooking a new recipe. The word for it is “Mise en Place”, everything in its place. Happy cookie making!
go2kitchens Chocolate Chip Cookies
1/2 cup rolled oats fast cook, ground fine
1/2 cup chia seed, ground fine
1/2 cup sprouted whole grain flour (Same measurement, can substitute almond or coconut flour for gluten free option. Should be finely ground. Expect that the cookie might alter in taste and texture)
1/2 tsp baking soda
pinch of sea salt
1 tsp cinnamon
3/4 cup organic coconut sugar
1/4 cup organic pure cane sugar ( can use 1 whole cup of coconut sugar and omit cane sugar)
3/4 cup 65% cacao chocolate chips or bar cut into chunks (vegan option use raw cacao nibs or dairy free chocolate)
1/4 cup organic tahini
1 tbs grass fed butter, soften (vegan recipe use 1 extra tbs of cashew butter)
2 tbs cashew butter
1 pastured egg (vegan option replace with additional flax egg)
1 flax egg (1 tbs fresh ground flax seed mixed with 3 tbs of warm water, let sit until it gels)
1 tsp vanilla extract
Preheat oven to 350 degrees. In a large mixing bowl add all dry ingredients except for the chocolate chips. Stir until well mixed and lump free. Add all wet ingredients to mixture. Mix together with a SPLAT, or a wooden spoon. This will take a little elbow grease and patience. Making sure all ingredients are mixed well. You will find the cookie dough will start to form a large ball. Wet your hand and pat dry until just damp. Make 1 inch balls and place on cookie sheet about 1 – 2 inches apart. Bake at 350 for 15- 20 minutes until edges are crisp. Remove and let cool until they can be lifted with a spatula. Makes 18 – 24 cookies.