Instead of a travel post this week I wanted to share another treat I made to help get me through a less than fun week. Who doesn’t love chocolate chip cookies??
Running club started this week with The Burrow. While I am looking forward to meeting all of the lovely people and improving my strength and endurance, I am not exactly looking forward to running in 117 degree heat. And the ankle that I sprained last week isn’t exactly looking forward to running, period.
We meet twice per week, so fingers crossed I can keep it up and mayyybee run one more 1/2 marathon, bringing the grand – and final – total to two. But two halves make a whole, right??
I am all about dessert. Especially if it’s home made. Even if it’s not the healthiest recipe, if you make it yourself at least you know exactly what you’re eating. And, in most cases, you can even swap out some of the less healthy ingredients for some that will give you a little better nutritional profile while maintaining a delicious taste, which is exactly what this recipe does.
So, as an extra special treat to make up for a lack of vacation, I made these “healthier” chocolate chip cookies from Maria at Real Life Dinner.
Full yummy, delicious, recipe can be found here.
This recipe swaps some of the flour for oat flour, like the muffin recipe I made earlier this week, but guess what . . . I finally said enough is enough and sooo, drum roll please, . . . I am the proud new owner of a little food processor!
This recipe also calls for a stand mixer, and mine is all the way back in the States. So, I did it all by hand, and was pleasantly surprised by how easy that was.
I absolutely love the almonds and oats combination in this recipe. I didn’t process mine until the almonds were quite dust, which you can see in the picture at the top of the page, and I’m glad I didn’t. I love the flavor and crunch of the almonds. And I always love to cook with coconut oil.
The ONLY change I made to the recipe was use 2 cups of white sugar instead of 1 cup white and 1 cup brown. I was so bummed to do it, knowing it would result in a little bit of a grainier cookie. But it was that or wait until the next day and I could. not. wait.
I totally forgot to put the brown sugar on the list. Even walking through the store I was thinking about how odd it was that this chocolate chip cookie recipe didn’t call for brown sugar. There was a reason for that. Can I still blame this on jet lag??
Oh, and I used milk chocolate chips instead of semi sweet. We actually couldn’t find semi sweet but I love milk chocolate so I wasn’t the least bit sad.
I really need to work on building my pantry up but I’m kind of waiting to see if we are going to have to move again or not, because the less you have to move the better.
I did add the 1/3 cup AP flour for fluffier cookies. And I also left mine in for 9-10 minutes and wish I would have gotten them out at 8 minutes. They didn’t burn by any means but they are a little crispier than I tend to prefer. Next time I’ll definitely go for 8 minutes though.
Speaking of next time, the recipe makes 4 dozen cookies!! Being that there are only 2 of us, I baked 1 dozen and split the rest into 3 balls of dough and froze those individually. So yay for homemade cookies whenever I want!
You could easily make this recipe vegan by swapping out the butter for vegan butter, such as Earth Balance. Use vegan chocolate chips, and an egg substitute. My favorite egg substitute for baking is a chia egg – 1 Tbsp chia seeds + 3 Tbsp water for 1 egg and let sit for a few minutes. Flax eggs work well too though.
Do yourself a favor and head over here for the recipe and let me know what you think! I’m pretty sure you’ll love them, even if you forget the brown sugar like I did. But don’t forget the brown sugar : )