Soft Chocolate Chip Cookies
Ingredients
- 5 TBSP oil, room temperature: walnut, almond, coconut*
- 2 eggs, room temperature*
- 4 tsp. stevia brown sugar*
- 2 TBSP stevia
- 240 g (2 C) flour: WW, AP, GF, spelt* (please see notes)
- ½ tsp. baking soda
- ½ tsp. sea salt
- ½ tsp. cinnamon
- 60 g chocolate chips or chunks dairy-free
Instructions
- Preheat the oven to 325°F
- Cream the oil, eggs, stevia brown sugar, and stevia together
- In a separate bowl, combine the rest of the dry ingredients, minus the chocolate chips
- Mix the wet and dry together, folding the chocolate chips in halfway through to prevent overworking the dough – it will seem dry initially, be patient and continue to work the dry into the wet and press the ingredients together
- Scoop the dough onto a prepared baking sheet (the cookies don’t spread much while baking, so they don’t need to be spaced the traditional 2” apart), then lightly press down on each ball of dough to flatten the top into a cookie shape*
- Bake for 8-10 minutes (8, for a softer, slightly gooier cookie) and let them cool before removing from the pan
Notes
- *Room temperature: the oil and eggs being room temperature is very important as it impacts the texture and dryness of the cookie. Keep that in mind when planning to bake, it’s helpful to get the oil and eggs out of the fridge at least 1 hour, preferably more, before starting the recipe
- *Oil: a neutral tasting oil, such as walnut or almond, is preferred but coconut works perfectly well too! In my opinion with coconut oil, it becomes one of the first and more prominent flavors which makes the cookies “taste healthy” when the goal is always to make it *taste too good to be healthy* – butter, vegan or regular, can also be used 1:1 in place of oil
- *Stevia brown sugar: can also use regular brown sugar or date sugar
- *Flour: different types of flour can oftentimes be substituted in recipes, but not as much in cookie recipes. Flour is finicky in cookies; the type and amount directly impacts whether the cookies turn out to be dry, puffy, cakey, soft, or fudgy. Cake flours, which are typically lower in protein so there’s less gluten formation, yield softer cookies while bread flours make for chewier, denser cookies. One of my favorite flours to use is spelt, a bread flour known for keeping baked goods moist. Spelt isn’t the most common flour to have on hand, so all-purpose or whole wheat are the next best flours to use. Always measure flour with the scoop and level method. And for this recipe, measure in grams if possible (checking the nutrition label to determine how many grams are in 2 cups of the flour being used). The exact measurement will vary based on the flour used. For example, 2 cups of the spelt flour I often use is 280 grams where 2 cups of Bob’s 1:1 Gluten Free Baking Flour is 296 grams.
- *5. When scooping, firmly press the dough into the scooper similar to packing brown sugar. If the dough is still too try, add a touch more oil or a dash of unsweetened dairy-free milk.
- As with most of my recipes, this recipe can easily be halved or doubled! When I’m testing and finalizing recipes, I work with half of the recipe to minimize ingredient waste.
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