Mocha Chocolate Chip Cookies
(Just 5 minutes to make!)
Recipe found here: Healthy Cookie Recipes.
- 2 tbsp cocoa powder or cacao powder (10g)
- 3/4 cup quick oats (60g)
- 1/4 cup plus 2 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup plus 1 tbsp xylitol or sugar (62g)
- 1 1/2 tsp instant coffee granules (I used decaf Mt. Hagen)
- optional: 1/4 cup chocolate chips or mini chocolate chips
- 1/4 cup vegetable oil or coconut oil
- 2 tbsp water
- 1/2 tsp pure vanilla extract
In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (Note: if you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) Makes around 20-26 cookies. (You could also bake these if you wish.) For gluten-free: be sure to use certified-gf oats and oat flour.
Nutrition info per cookie:
- Calories: 50
- Fat: 3g
- Carbs: 6g
- Fiber: .5g
- Protein: .5g
- WW points (new system): 1 point
Notes: Nutritional information is based on 26 cookies and does include the chocolate chips. If you choose to leave out the chips, the calories and fat will be a little lower. (I wouldn’t recommend leaving them out, but it’s your choice. They certainly won’t be as good!)
For the oat flour: I haven’t tried these cookies with another flour subbed for the oat flour. If anyone experiments with almond flour or coconut flour (or any other flour flour), please report back with results. (If you do want to experiment with coconut flour, you’ll probably have to add more liquid to the recipe.)
For the oil: I haven’t tried these cookies with applesauce (or anything else) subbed for the oil, and I can’t vouch for the results if you sub out the oil. But as always, feel free to experiment.
For the coffee granules: Texture-wise, it should be no problem to omit the coffee. I can’t vouch for the flavor, though, as I haven’t tried it. Also, you could try omitting and just using brewed espresso for the water instead… but I haven’t tried it. (Do I sound like a broken record? It’s because I’m trying to anticipate all questions I might get!)
All other substitutions: I’ve only tried the recipe as written, and therefore I can’t tell you if a particular substitution will work. I only vouch for the deliciousness of these cookies if you make them exactly as written… right down to the last grain of salt .
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