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We’re dessert fiends over here. Of course, we are also endlessly trying to keep healthy, and with a new baby in the mix, staying conscious of health and wellness is paramount. I want Scarlett growing up enjoying good and healthy food and exercise. But milk and cookies; I mean, who can resist?
I’ve been on an endless hunt for the perfect healthy chocolate chip cookie recipe. I wanted a cookie without any butter, oil, eggs, white flour, or refined white sugar … I know, tall order. I miraculously stumbled upon these healthy cookies and I knew I had to try the recipe. I loved the addition of oat flour – I love using oat flour in baked goods because it has great flavor and is such a healthy flour substitute – and coconut oil – I just recently started baking with coconut oil, and I’m really enjoying the results. The chocolate chips are the only splurge here, and you know, dark chocolate is full of antioxidants, so these babies are actually good for you.
The milk was the easy part: meet fairlife ultra-filtered milk. fairlife is real, ultra-filtered milk, only better. It has 50% more protein, 30% more calcium, and half the sugar of ordinary milk. This milk tastes great, is sold at every major grocery store, and is hubby approved (he’s my biggest milk drinker). fairlife ultra-filtered milk also comes from family-owned farms where animal care and environmental sustainability are top priorities.
HEALTHY CHOCOLATE CHIP COOKIES
Makes 12 – 18 Cookies
2 teaspoons vanilla extract
1 large egg
4 tablespoons dark brown sugar, lightly packed
1/2 cup coconut oil
1 and 1/2 cups gluten-free oat flour*
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1/2 cup dark chocolate chips
- Combine the vanilla, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
- Stir in the oat flour, baking soda, cinnamon (can skip this if you’re not a cinnamon fan), and salt.
Stir until just combined and then fold in the dark chocolate chips.
- Chill the dough for at least one hour.
- Preheat the oven to 350 degrees F.
- Using a cookie scoop, pack your dough into the scoop very tightly or they may crumble, scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
Bake for 8-10 minutes or until lightly browned around the edges. (They may look underdone, but that’s okay. They will set when cooling. Don’t overcook.)
- Remove from the oven and allow cookies to rest on the baking sheet for another 2 minutes before moving to a wire cooling rack.
- Refrigerating the dough for an hour is a must, otherwise you risk your cookies flattening out into thin wafers when baked, loosing all that chewy doughy goodness. Blame the melted coconut oil for your hour-long wait … the wait for cookies can be agony, I know.
- Be sure to allow these cookies to cool completely before eating so that they have a chance to firm up out of the oven.
*You can always make your own oat flour: using regular old fashioned oats in a blender or food processor, blend oats until they resemble a flour/powder. Be sure to measure after blending NOT before.
Recipe Adapted via Chelsea’s Messy Apron
fairlife’s farm families promise the highest quality milk, environmentally sustainable farming practices, and superior animal care. fairlife is ultra-filtered for more natural protein and calcium compared to regular milk. Learn more at fairlife.com.
Disclosure: Compensation was provided by fairlife ultra-filtered milk via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of fairlife ultra-filtered milk.