• Sami Holmes

Soft Chocolate Chip Cookies

In college, one of my roommates tried a bite of my Quest cookie dough protein bar (I loved them). She paused and said "...I can taste the healthy" in the most appalled, almost offended tone. It was SO funny, but it made me realize a lot of other people probably feel the same about healthy foods. So now I'm all about finding ways to make food (desserts especially) healthier without actually tasting healthy.

I think we can all agree that chocolate chip cookies are a classic. But baking cookies is a science and I found that out REAL quick after hours of research and 5 attempts at the Healthy Confetti Cookie recipe. But it was all worth it because the cookie base resulted in not only the Confetti Cookies but these cookies too!! Recipe wise, the only differences are the cinnamon and swapping out the sprinkles for chocolate chips - other than that, it's the same!

Ingredients:

  • 240g (2 C) WW flour

  • 1/2 tsp. baking soda

  • 2 eggs, room temperature

  • 5 TBSP walnut oil, room temperature*

  • 4 tsp. Stevia brown sugar, packed

  • 2 TBSP Stevia

  • 1/2 tsp. salt

  • 1/2 tsp. cinnamon

  • 60g dairy-free dark chocolate chips or chunks

Directions:

  1. Preheat the oven to 325F

  2. Whisk the melted oil, eggs, Stevia, and brown sugar together

  3. In a separate bowl, combine the rest of the dry ingredients (flour, salt, baking soda, and cinnamon)

  4. Mix the wet and dry together, folding the chocolate chips in halfway through to prevent overworking the dough

  5. Scoop the dough onto a prepared baking sheet

  6. Lightly press down on the cookies to flatten them a bit

  7. Bake for 8-10 minutes (I prefer 8, I like a gooier, softer cookie) and let them cool before removing from the pan as they'll continue to cook as they cool

Macros (based on 20 cookies): 11 C | 5.2 F | 2.4 P


If you make more or less than 20 cookies and want to know the macros per cookie, just divide the macros of the whole batch (below) by the number of cookies you make!


Whole batch: 220 C | 104 F | 48 P

Tips:

  • The oil and eggs being room temperature is v important; the temperature impacts the texture and dryness of the cookie! Grant and I found it helpful to get the walnut oil and eggs out of the fridge about an hour before we start baking.

  • *Flour: typically different types of flour can be easily swapped out, like in my muffin recipes, but that's not the case here (I learned that real quick with the Confetti Cookies) I learned REAL quick (ask Grant) that flour is everything in cookies. Cake flours (typically lower in protein so less gluten formation) = softer cookies while bread flours = chewier, denser cookies. Personally I've found that spelt, whole wheat, and all-purpose work well!

  • *Oil: if you use coconut oil, you will be able to taste a hint of coconut. They were still really good but Grant and I both agreed coconut was one of the first flavors we tasted and they "tasted healthy" which is not what I want in my recipes!

What pairs perfectly with cookies? Milk.


I love milk; I practically lived on it growing up. I was unaware that there were "right" and "wrong" foods to pair with milk. I had milk with everything - pizza, steak, it didn't matter if it was unconventional or not, milk was my drink of choice every single time. I even remember one time when I had the flu, my mom told me I couldn't have milk and I CRIED because I was so sad LOL


You get the point, I love milk. Now, I mainly use dairy-free though because it's lower in carbs (I prefer to eat my carbs), easier on my digestion, helps my skin, and I like choosing plant-based options when I can. But a lot of dairy-free milks on the market have so many (unnecessary) added ingredients like lecithins, gums, and oils.

Those thickeners added to the DF milks in our grocery stores are tough on our guts and cause digestive stress and bloating.

So I started looking (without luck) for a better option. Finally, I learned about a DF milk that's free from the stress-inducing additives and thickeners; JOI. JOI is (Just One Ingredient) an almond or cashew base you blend with water for 30 seconds to seamlessly make your own homemade DF milk! It can be used in recipes to make soups, sauces, or dishes (like I've made vegan mac n cheese and vegan queso so far)!


I may be a little bias, but JOI is the perfect compliment to these Soft Choc Chip Cookies. I recently decided to partner with JOI, which is something I'm very particular about (I never recommend let alone partner with companies + products I don't wholeheartedly support). But the quality of their bases, regard for our health & proper nutrition, and care for the environment are unmatched. So if you want to try JOI, you can save some moolah with my code SU10. Feel free to reach out to me if you have questions or want tips on using it!

This turned out to be a longer than normal recipe post so if you made it this far, thank you! I really hope you love these as much as Grant and I do (seriously they don't last more than 2 days in our house)! I'd love to see your cookies if you make them - tag me on IG: @sunutrition_, FB: SUNutrition, or use the hashtag #SUNutritionRecipes so I can see your stories and posts!


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