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Best Healthy Chocolate Chip Cookies No Sugar-Healthy Chocolate Chip Cookies

Best Healthy Chocolate Chip Cookies No Sugar-Healthy Chocolate Chip Cookies

I found myself apologizing to the people of Trader Joe’s the other day.

I’m a prolific buyer of coconut products. All the coconut products. In my cart, you will find coconut oil, coconut sugar, coconut milk (both canned and fresh), and coconut cream. I’m not sure if you’ve noticed coconut shortages in your area, but we’ve had quite a few of them. And I think it’s all my fault.

I’ve been buying all the coconut products to make batches of these healthy chocolate chip cookies for my friends, family, and neighbors. This is one of my favorite easy recipes and because I can have finished cookies in less than 20 minutes, I tend to make it often.

There was a period of about 7 weeks where I could not find full-fat coconut milk in the stores. When it came back in stock again, I bought it all. Oops. From 3 different stores. Oops again.

And when coconut oil was temporarily moved to a new location at Trader Joe’s, I mistook it for another impending shortage and I bought a case just to make sure I had enough to make these chocolate chip cookies.

I’m starting to think I’m single-handedly responsible for the coconut shortages in my area. But now you can be, too, while making the best healthy chocolate chip cookies!

What Makes These Chocolate Chip Cookies Different?

The recipe uses coconut oil and coconut sugar, so you, too, can be an impulse buyer of all the coconut products.

I made these chocolate chip cookies healthy for that little babe I gave birth to about 16 months ago. She just learned the word ‘cookie’ the other day, and if I tell you what she thinks a cookie is, you will stone me.

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You want to know, don’t you?

(Mom, don’t read this).

My Camille thinks a cookie is a fig.

I know, I’m the worst. The WORST.

Coconut oil chocolate chip cookies

She likes to grab my hand, pull me into the kitchen, and say ‘cookie’ while pointing to the counter where the figs are. If she only knew why I’m so happy to oblige her request for a cookie. If she only knew what a real cookie was…

Healthy chocolate chip cookies for everyone!

I’ve been scolded at from all angles for my denying Camille sugar. Most recently, the daycare women tell me that while it’s sweet that I pack Camille a healthy snack (usually plain yogurt with fresh fruit), she’s jealous that the other kids get to eat graham crackers.

I try sending my Homemade Graham Crackers with her, but she just wants the ones the other kids were eating. So, I came home and started to create the best healthy chocolate chip cookie recipe I could think of.

And since defeat is near, let’s just go ahead and break it to her that a cookie is actually something delicious. With an excess of chocolate chips. Crisp edges, chewy centers. Therapy, in one bite.

You know me too well, though. These chocolate chip cookies are made with whole wheat flour, coconut oil, and coconut sugar. But but but you totally can’t tell the difference, I swear! The fact that I made these chocolate chip cookies without brown sugar has had no impact on them being soft and chewy.

I like to think of coconut sugar (sometimes, I lovingly refer to it as coconut sugar) is the little sugar that tries harder than the rest. It’s sweet, yes, but it also has warm spice notes to it. Like you added spices to your cookie without even trying. Speaking of, you should totally make my Coconut Sugar Cookies with the rest of the bag–you’ll be amazed!

Where Is The Oatmeal?

Usually, when we think of healthy, we think of oatmeal. Fibre, protein, antioxidants, I hear ya and I’ve got you covered. If your idea of healthy chocolate chip cookies must contain oatmeal, jump over to my recipe for Small Batch Oatmeal Chocolate Chip Cookies.

If you are in my kitchen, we can never have enough variations of chocolate chip cookie recipes. I love to make them with coconut sugar, I like to make them with a little espresso powder, I like to make them with oatmeal, I like to make them with malted milk powder. Just type in the search bar at the top “chocolate chip cookies” and you’ll find an extensive list of variations on a classic.

Do I Have To Use Coconut Oil?

Well, if you are a long time reader/follower of mine, you know I’ve got you covered (Also, thanks for the support!), and for those of you that have found me for the first time, let me assure you, I’ve got you covered! Simply scroll up to the search bar up top and search “Chocolate Chip Cookies” to find a dozen different variations of easy chocolate chip cookie recipes. And if you are looking to stay in the “guilt-free” zone for cookies, definitely check out my Vegan Chocolate Chip Cookies.

Conclusion

I hope you enjoy making these cookies as much as I do. I will always tell the story of my daughter referring to figs as cookies, with a little bit of pride. I am, however, looking forward to revealing what a “real” cookie is and beginning to bake with her. Don’t get me wrong though, I plan to cling to the figs as long as possible.

If you, or anyone you know, are lying to their kids about what a cookie is, send this recipe their way. But first: make a batch of the best healthy chocolate chip cookies for yourself and feel virtuous while eating them.

Healthy Chocolate Chip Cookies No Sugar

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Healthy Chocolate Chip Cookies

YIELD: 8 COOKIES

Healthy Chocolate Chip Cookies

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4.5 stars (145 Reviews)

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A small batch of healthy chocolate chip cookies made with coconut oil, naturally sweetened with coconut sugar, and whole wheat flour.

PREP TIME: 10 minutes

COOK TIME: 9 minutes

TOTAL TIME: 19 minutes

Ingredients

1/4 cup solid coconut oil

1/2 cup coconut sugar

1 large egg yolk

3/4 teaspoon vanilla extract

1/2 cup white whole wheat flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 cup dark chocolate chips

Instructions

Preheat the oven to 375. Lightly spray a cookie sheet with cooking spray.

In a medium bowl, add the solid coconut oil and coconut sugar, and beat until fluffy about combined, about 30 seconds.

Add the egg yolk and vanilla, and beat until combined.

Next, evenly sprinkle the flour, salt, baking soda, and baking powder on top of the coconut oil mixture. Beat to combine everything well.

Finally, stir in the chocolate chips.

Press the dough flat in the bowl (as best you can), and roughly divide the dough in quarters. From each quarter, make 2 cookies, for a total of 8 cookies.

Space the cookies evenly on the baking sheet, and press them down slightly--not totally flat.

Bake for 9-11 minutes, until the edges, are starting to turn golden brown.

Let cool on the baking sheet for 2 minutes, and then move to a wire rack to cool completely. (But seriously: who actually lets cookies cool? I eat these straight out of the oven).

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies No Sugar

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Best classic green bean casserole with fresh green beans

Best classic green bean casserole with fresh green beans

It is the dish everybody is expecting on the special seasons, however it is so natural to make, you can serve it quickly. Made by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its velvety, smooth sauce and unmatchable flavor joined with its effortlessness makes Green Bean Casserole so engaging. Only six fixings and 10 minutes to assemble, this family satisfying side has been a most loved for more than 60 years. Hoping to give a different take a shot the customary? At that point attempt: Bacon and Cheddar Green Bean Casserole.

Classic green bean casserole recipe:

Fixings

1can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

1/2cup milk

1teaspoon soy sauce

1dash dark pepper

4cups cooked cut green beans

1/3cups' French Fried Onions

How do you make classic green bean casserole?

Instructions:

Stage 1

Mix the soup, milk, soy sauce, dark pepper, beans and 2/3 cup onions in a 1/2-quart dish.

Stage 2

Prepare at 350°F. for 25 minutes or until the bean blend is hot and percolating. Mix the bean blend. Sprinkle with the rest of the onions.

Stage 3

Prepare for 5 minutes or until the onions are brilliant darker.

Formula Tips

For the cooked green beans: Use 2 jars (14.5 ounces each) green beans, depleted, around 1/2 pounds new green beans or 16 to 20 ounces solidified green beans, defrosted, for this formula.

For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Exclude the soy sauce. Mix in 1/4 cup slashed red pepper with the green beans.

For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.

For Cheese Lovers: Stir in 1/2 cup destroyed cheddar with the soup. Overlook the soy sauce. Sprinkle with an extra 1/4 cup cheddar while including the rest of the onions.

To include a happy touch: Stir in 1/4 cup hacked red pepper with the soup.

To include crunch: Add 1/4 cup toasted cut almonds to the onion besting.

For bacon sweethearts: Add 2 cuts bacon, cooked and disintegrated, to the bean blend.

Culinary expert Tip: Try this Italian adaptation with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium warmth until practically fresh. Include 1/4 cup hacked onion and 1/2 teaspoon minced new rosemary leaves to the skillet and cook until onion is delicate. Add the pancetta blend to the soup blend in Step 1. In Step 2, sprinkle the staying French seared onions with 1 tablespoon ground Pecorino Romano cheddar, at that point heat as coordinated in Step 3.

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Fish fry batter recipe

Fish fry batter recipe

BASIC BATTERS FOR DEEP FRIED FISH AND SEAFOOD

Nothing beats the crispy crunch and delicate flavor of batter-fried fish and seafood. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating that seals in flavor and has a pleasing texture.

For those of you with a fat phobia, properly deep fried foods should never be greasy. Just make sure to deep fry at a temperature of 365 to 370°F (use a thermometer!). Fry only in small batches to avoid having too much food drop the temperature of the oil too far. And let the oil come back to heat before frying the next batch. With the proper oil temperature, the batter will seal immediately and your dinner will only absorb a minimal amount of oil.

Take care not to overcook foods coated in a batter. The coating should just turn a nice golden color. Any darker and you risk burning the batter and turning it bitter.

Drain the cooked fish or seafood on paper towels to soak up that last little bit of unwanted calories.

Below are five basic batters that work well with fish and seafood. Experiment with the different types. Each one produces a slightly different final result. The measurements of flour and liquid are rough guides. You may have to add more or less of each to get the results you want.

You could also substitute 1/4 cup of cornstarch for 1/4 cup of the flour to get even crispier results. But don't use cornstarch with the yeast batter. It doesn't have the gluten needed to help it rise.

FLOUR AND WATER BATTER
The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock.

Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water. Set aside to rest for 30 minutes before using.

BAKING POWDER BATTER
When you want a crunchy crust — and you want it now — baking powder comes to the rescue. Don't let this batter sit too long after you make it, or it will lose its leavening punch.

Stir 3/4 cup flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt together in a large bowl. Whisk in 1 cup of water until smooth. Use immediately.

BEER BATTER
Beer batters have great crunch and great flavor. Use your favorite ale or lager and toss back any leftover. Beer batter is perfect for fish and chips. You can make a non-alcoholic version with club soda or mineral water.

Add 3/4 cup flour and 1/2 teaspoon salt to a large bowl. Gently whisk in 1 cup of beer until smooth. Use immediately.

EGG WHITE BATTER
Beaten egg whites give this batter its leavening power as well as its structural integrity. It forms fluffy, tender pouches around the fish or seafood.

Mix 3/4 cup flour and 1/2 teaspoon salt with 1 cup of cold water until smooth. Set aside and let rest for at least 30 minutes. Just before you are ready to deep fry, beat 3 egg whites with a pinch of cream of tartar until they form medium peaks. Gently fold the whites into the flour-water mix. Use immediately.

YEAST BATTER
This batter yields a complex, breadlike flavor and a thick, crunchy crust.

Stir 1 teaspoon of active dry yeast into 3/4 cup of warm (110°F) water. Set aside for 10 minutes. Stir in 1/2 cup flour until smooth, cover with plastic wrap and set aside to rise. The batter will be ready to use in about an hour, or when the batter has doubled in size.

Seafood Batter - Beer Batter Fish Made Great

Beer Batter Fish Made Great

Ingredients

2 quarts vegetable oil for frying8 (4 ounce) fillets codsalt and pepper to taste1 cup all-purpose flour2 tablespoons garlic powder2 tablespoons paprika2 teaspoons salt2 teaspoons ground black pepper1 egg, beaten1 (12 fluid ounce) can or bottle beer

Directions

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm

Batter Mix Crispy cod fingers with wedges & dill slaw

Crispy cod fingers with wedges & dill slaw

Ingredients

3 large sweet potatoes (700g), scrubbed and cut into
wedges

½ tbsp sunflower oil

plus a little extra
¼ large red cabbage

½ medium red onion, finely sliced

6 large cornichons, quartered

3 tbsp Greek yogurt or mayonnaise 25g dill, finely chopped
4 skinned cod

fillets (160g per fillet)

2 large eggs

100g fresh breadcrumbs

Method

1. Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.

2. Meanwhile, make the slaw. Remove the cabbage’s white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons’ pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.

3. Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.

Best Heirloom Tomatoes Steak Sandwiches

Best Heirloom Tomatoes Steak Sandwiches

Ingredients

2 teaspoons canola oil
1 pound beef top sirloin steak, cut into thin strips
1/8 teaspoon salt
Dash pepper
3 plain bagels, split
1/3 cup cream cheese, softened
6 thick slices tomato
6 slices part-skim mozzarella cheese

Directions
Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper.
Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.
Nutrition Facts
1 open-faced sandwich: 381 calories, 15g fat (7g saturated fat), 63mg cholesterol, 544mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 30g protein.

Low Carb Spaghetti Squash and Meatballs

Ingredients

👉1 medium spaghetti squash (about 2 pounds)

👉Kosher salt

👉3 tablespoons extra-virgin olive oil, plus more for brushing

👉2 stalks celery, chopped

👉1 medium carrot, roughly chopped

👉1 medium onion, roughly chopped

👉6 cloves garlic

👉1 cup fresh parsley leaves

👉1 pound ground beef

👉1 pound ground pork

👉2 large eggs

👉1 cup Italian-style breadcrumbs

👉1 cup plus 3 tablespoons grated parmesan cheese

👉2 28-ounce cans tomato puree

👉2 large sprigs basil

👉1 teaspoon dried oregano

Directions

Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.

Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

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