Chocolate Chip Cookies (two ways)

Do NOT let the name fool you; these cookies are not healthy! But they are so good I have baked at least 100 batches (one batch yields 4 dozen large cookies or 6 dozen small). For the second CLEAN recipe, I’m using Deliciously Organic’s recipe (with some of my own alterations) for the best paleo chocolate chip cookies EVER.

Whole Wheat Chocolate Chip Cookies (V, DF)
Makes 2 dozen small cookies

 This recipe is vegetarian and dairy-free.

 2 cups canola oil
1 ½ cups brown sugar
1 ½ cups white sugar
3 large eggs
1 ½ tablespoons vanilla
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups whole wheat flour (I like Bob’s Red Mill brand)
2 cups white flour
3 cups quick oats
2 fifty-gram milk chocolate bars, chopped small
2 fifty-gram dark milk chocolate bars, chopped small

  1. In a stand mixer, combine oil and sugars.

  2. Add eggs and vanilla until ingredients are just combined.

  3. Add baking powder, soda, and salt, then mix just a bit more.

  4. Add flour and mix.

  5. Add oatmeal and mix.

  6. Add chocolate and mix on a slow speed. The bowl will be very full, but only getting one pan dirty is worth the risk. Cover the bowl with a clean towel to avoid spills and messes!

  7. Cover large baking sheets with parchment paper or a baking mat. Using a large ice cream scoop, place the dough on the baking sheets.

  8. Bake at 375° for 9 to 11 minutes, until light brown and a bit underdone (for a convection oven, bake on 350° for 10 minutes). If you need the recipe to make more cookies, use a small ice cream scoop and bake for 5 minutes (or for 6 minutes in a convection oven). The cookies will appear undercooked but will turn out soft and delicious! Also, this dough freezes really well.

 

Simply Organic Chocolate Chip Cookies (V, GF, DF)
Makes 2 dozen small cookies

This recipe is vegetarian, gluten-free, and dairy-free.

⅔ cup coconut oil, melted
¼ cup maple syrup
½ teaspoon vanilla
1 egg
½ teaspoon unflavored gelatin (I use Great Lakes Collagen, you can omit this and the cookies turn out fine)
1 ¼ cups almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon salt
2 fifty-gram milk chocolate bars, chopped small

  1. Preheat oven to 350°F.

  2. Place coconut oil and maple syrup in the bowl of a stand mixer. Beat on medium speed until combined.

  3. Add vanilla, egg, and gelatin and mix on low until combined. Let the mixture rest for 5 minutes. (Don’t skip this step. The resting allows the gelatin to bloom so your cookies won’t spread all over the pan. As I said, you can skip the gelatin, but your cookies will be flat.)

  4. In the same mixer bowl, add almond flour, coconut flour, baking soda, and salt. Mix on low to combine.

  5. Take the bowl off the mixer stand and stir in the lovely chocolate pieces.

  6. Using a small ice cream scoop, drop dough onto a baking pan lined with parchment paper.

  7. Bake for 10 minutes until the edges are golden brown. Best eaten warm!

 

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Chocolate Chip Cookies (two ways)