Admit it, who doesn’t like chocolate chip cookies?! I hardly buy them in stores and cafes because I worry about the shortenings and other low quality ingredients often used to make them.
I had to come up with a tasty, health conscious alternative made with oat flour.
Content below was originally published at Naturopath.ca …
I do not generally boast about my baking skills, but after several trials I am proud to offer you an eggless chocolate chip cookie recipe — that’s right, no eggs, and I used oat flour! This alternative flour will help decrease the bad cholesterol, and at the same time it’s especially healthful for young children. Finally! a health conscious, but still true to form chocolate chip cookie 🙂
Mine do have have butter, but simply eat them in moderation. Using oat flour also contributes to the tenderness of these cookies, and they are unbelievably soft. They have the right amount of sweetness, and with crunch from the walnuts. Enjoy!
1 1/2 cup sifted oat flour
1 stick of softened, unsalted butter, or Earth Balance Buttery Sticks for vegan substitute
1/2 cup brown sugar
1 teaspoon vanilla powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup dark fair trade chocolate chips, like from Dagoba
1/2 cup walnuts
2 eggs replaced by Ener-G Egg Replacer
1. Preheat the oven to 150 C (300 F).
2. Cream the butter and sugar.
3. Add the egg replacer and combine.
4. Add the sifted and mixed dry ingredients (except nuts and chocolate) and mix some more.
5. Add the nuts and the chocolate and mix in with a spatula.
6. Scoop out 1 tablespoon of dough on cookie sheets.
7. Bake for about 15-20 minutes or till the color and edges start to get light golden brown.
8. Let the cookies cool on wire racks till they are room temperature, then store in an air tight container.