Another ‘healthier’ chocolate chip cookie (oat, chia and flax, or whatever you want)
Last week, I made two batches of cookies. One was unequivocally a good-for-you snack. The other was more of a healthier Cookie. This week, that one gets a turn to be shared, despite a bit of guilt that it’s not Paleo.
Which is a bit silly, seeing as we’re not following a Paleo diet. But, we’ve been trying to avoid refined flours and sugars wholeheartedly, and this cookie feels more concession than innovation. At nearly five months pregnant, though, I think I am entitled to a concession or two, though.
I don’t play that card very often…at least not so far. In fact, this may be just the second instance. That’s high confirmation for this cookie, which was adapted from Bev’s irresistable chocolate chip cookies, featured in Cooking Light and Eating Well.
These cookies are made with a little butter, some olive oil, whole wheat flour, oats, chia seeds, flax meal, and dark chocolate chips. I used 1/3 cup brown sugar and 1/3 cup coconut sugar, but I’m sure taste won’t suffer–and texture will even be improved– if the coconut sugar is not easily accessible in bulk (ours is from Sprouts), and you want to try date, more brown, or granulated. If the chia seeds and flax meal make this recipe too pricey for its purpose, leave them out. Or swap in ground nuts, coconut flakes, raisins, whatever you want. The batter is forgiving. And, not only are these healthier-than-your-average cookie, they’re satisfying. You will be perfectly happy eating one or two and leaving it at that.
Since I’m already indulging the pregnancy card a little today, I hope you’ll forgive me milking it just a little. A quick word about keeping fit during pregnancy: I dreaded lost fitness and training time like you wouldn’t believe. So far, though I’ve felt surprisingly relaxed. This is as individual a period as anything imaginable, and I’m just closing in on halfway weeks-wise, but (knocking on wood) thus far I’ve mostly enjoyed it. I’ve kept up moderate running, biking (trainer) and swimming, and have focused more on (safe) strength work than ever before. I’ve gotten to savor more social runs, and prenatal yoga is teaching me some great stretches that are bound to benefit me well past this “break”.
There are moments–and certainly more to come–where I’ve grit my teeth and forced acceptance that I can’t do as much as I want to, or work up to the same intensity, but overall it feels a helpful thing. Every body gets a forced break sometime, and this one is so special and big-picture beautiful, you can’t help but be in awe of your unpleasant expansion.
Last week, I did my first baby-on-board 5K, taking it easy in 25:25 (it was flat and sea level, too). It wasn’t my favorite experience, but it was fun. I didn’t like the claustrophobia and felt a desire to be in a different position, but at the same time, I didn’t really care that much, and got to take in sights and sounds in a fresh new way.
Anyway, I’m going to relish the heck out of every bite of my cookie.
Chia flax chip cookies
Adapted from Bev’s Chocolate Chip Cookies
- 3/4 cup rolled oats
- 1 cup whole-wheat flour
- 1/4 cup flax meal
- 2 tablespoons chia seeds
- 1/2 teaspoon baking soda
- dash salt
- 1/4 cup butter, melted
- 1/4 cup olive or canola oil
- 1/3 cup coconut sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate pieces or semi-sweet chocolate chips
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
- In a medium bowl mix together flour, baking soda, salt, flax meal and chia seeds.
- In a small saucepan, melt butter. Add oil, coconut sugar, brown sugar, egg and vanilla; stir to combine and add to dry ingredients. Stir in chocolate pieces or chips.
- Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
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