The Perfect {uber healthy} Chocolate Chip Cookie

This is the perfect oatmeal chocolate chip cookie, if you ask me. It's super healthy {packed with tons of whole foods, no filler ingredients} - which is a requirement if I'm posting it here on my blog - and it passes the taste test by both kids and adults. It's crunchy, chunky, salty, sweet and hearty. The chocolate is ooey gooey as well. 

This cookie is flourless, full of sprouted buckwheat, chia seeds, sunflower and pumpkin seeds, nuts, dark chocolate and sweetened with coconut sugar. There aren't exactly low fat; I love my cookies with the fatty taste and texture. 

I feel like I have been making cookies for so long now that I could almost do it with my eyes closed; after years in a commercial kitchen testing recipes and manufacturing cookies to sell to stores, I have no almost no need to measure ingredients. 

But thankfully, this time, I measured so that I could share this recipe with everybody! My kids are especially fans of this one. 

This recipe was going to go into my self-published cookbook that has been in the making for way too long now. I took a break from it because the software just drained my free time - glitches, kinks, shut downs, errors, etc. - and so for now, I'm going to wait until I can find a better site to print it. I will slowly release some of the recipes via the blog. So stay tuned. This recipe being one of my sweet favorites. 

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OATMEAL CHOCOLATE CHIP COOKIE RECIPE

yields about 12-14 cookies

INGREDIENTS

1 cup gluten-free oats

1 cup Go Raw sprouted buckwheat groats + flax combo

1/3 cup Go Raw sprouted sunflower seeds or regular sunflower seeds

1/3 cup pumpkin seeds

1/2 cup walnuts

1/2 cup chocolate chips {dark preferrably}

large pinch sea salt

1/2 tsp vanilla extract + 1 vanilla bean {inside seeds, scraped}

3 Tbls chia seeds, soaked in water until it forms a gel, about 5 minutes

1/3 cup vegan butter or goats butter, room temp {not liquid}

1/2 cup coconut sugar 

DIRECTIONS

Preheat oven to 350 degrees F. 

In a food processor chop nuts, sesame seeds, pumpkin seeds and oats for about 5 pulses. Just to mix and slightly chop. Add buckwheat and give it another 4 pulses.

Remove dry ingredients and set aside in large bowl. In the food processor add butter, vanilla, and coconut sugar. Give it a few pulses until everything is thoroughly mixed. 

Using your hands, combine everything and add in the chia seed gel. Mix with your hands until everything is evenly distributed. 

Using your hands again, press dough into very tightly packed balls. Place dough balls onto a greased cookie sheet. Do this until mixture is gone. 

Since there are no eggs or baking powders this dough won't feel right. But trust me. It will hold together. 

Bake cookies for about 10-15 minutes and using a spatula press each ball down gently to form more of a flat patty. Bake for another 10-15 minutes until cookies are slightly browned on top and around the bottom edges. Let cool! Enjoy! Kids love these as well.

Enjoy + don't forget to share! {wink}

xoxo, Juli