A while ago (like over a year ago) I shared this recipe with you. They are the best cookies I have ever made, and possibly ever eaten. They didn’t last long, and the request to make more was instant! And I honestly didn’t mind us eating so many of them since they had oats in them. Better than just white flour, right? Right! But I also knew they could be healthier. I even stated in the original blog post that they weren’t that healthy, but better than cookies without oats.
We have recently gotten back to fairly clean eating, so I thought it was the prefect time to try to make these amazing cookies even healthier! The result was awesome. I’m sure there are more substitutions that could be done to make these even healthier, but they are cookies after all. And with the reduction in sugar and addition of wheat germ, they aren’t nearly as sweet as the original recipe. Pretty much the only sweetness comes from the chocolate chips, keep that in mind if you switch to dark or semi sweet chocolate chips. They are, however, really really really good with raisins!
The Healthier Version of BEST Oatmeal Chocolate Chip Cookies (yields 3 1/2 dozen cookies)
3/4 cup coconut oil (make sure it is solid, but not cold)
3/4 cup packed light brown sugar
1/4 cup white sugar
2 teaspoons vanilla extract
1 3/4 cups flour
1/2 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
1 cup milk chocolate chips
Pre-heat the oven to 325 degrees F
In a stand mixer (or large bowl with a hand mixer), cream together the coconut oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then add vanilla. Combine the flour, wheat germ, baking soda, and salt in a separate bowl; gradually adding it to the creamed mixture until just blended. Mix in by hand, the quick oats and chocolate chips.The batter will be very thick.
Drop by heaping tablespoonfuls onto un-greased baking sheets (I love using my silicone baking mats), making sure to press each one down a little in the middle to help with even baking. If your batter is a little dry/crumbly use your hands to roll the dough into balls. Bake for 12-15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes (they will set up a bit more) before transferring to a wire rack to cool completely.
I always turn my cookie sheets half way through baking, to ensure they bake evenly. If you have a convection oven, you wouldn’t need to do this.
These cookies should not spread when baking, but if they do try chilling the rest of the dough in between batches. (I just stick the bowl with in the fridge!) Especially if you use the coconut oil, which has a lower melting point than butter, they might spread too much if the dough is too warm.