Sunday, August 26, 2012

Healthier Eats: Chocolate Chip Cookies

We are all trying to help out a little with regard to dietary restraint, right?  But hey, I like a cookie now and then.  So as a compromise, I adapted this recipe from  These are not eggless - there was one adaptation.  I didn't use wheat. I wanted to experiment with other natural grains and these were the result.  The texture is a little different, a little more "grainy" but the flavor is delicious, and healthier than the usual variety.

Oat & Brown Rice Flour Chocolate Chip Cookies

Prep time: 15 Mins     Cook time: 10 Mins
Yields: Approximately 30 cookies
Dry Ingredients:
  • 1 and 1/4 cups Oat Flour
  • 1 and 1/4 cups Brown Rice Flour
  • 1 teaspoon Baking Soda
  • 1 1/4 cups Brown Sugar (I used Spelda Brown Sugar Blend)
  • 1/2 cup Chocolate Chips
  • 1/2 cup Peanut Butter Chips
  • 1/2 cup chopped nuts (optional) 
  • 1/4 teaspoon sea salt
Wet Ingredients:
  • 2/3 cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1 large egg
  1. Preheat the oven to 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheet (I use a Silpat silicone sheet on a half sheet pan myself);
  2. Beat the egg;
  3. In a large bowl combine the dry and wet ingredients and mix well;
  4. Drop by tablespoonfuls onto the prepared baking sheets and bake for 10-13 minutes or until lightly browned.
  5. Allow to cool for 10 minutes on the sheet before removing to a cooling rack (this is why I use two sheet pans at a time).

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