Description
Crunchy-edge, soft-center cookies using oat and almond flour, coconut oil, and dark chocolate. A guilt-free twist on classic cookies with 45g fiber per dozen and no refined flour or butter.
Ingredients
1 cup oat flour or almond flour (for nut-free option)
1/2 cup coconut sugar or 1/4 cup honey/maple syrup (adjust for sweetness)
2–4 tbsp melted coconut oil or butter (controls crispiness)
1 large egg or 1 flax egg (for binding)
1/2 tsp baking soda
1/4 tsp salt
1–2 tsp vanilla extract (add structural stability)
1/3–1/2 cup dark chocolate chips (70% cocoa, minimal sugar)
Instructions
Preheat oven to 350°F (175°C)
Line baking sheet with parchment paper
Whisk together dry ingredients (flour, baking soda, salt) in bowl
Mix wet ingredients: coconut oil/butter, sweetener, egg, and vanilla
Combine wet and dry mixtures until just incorporated
Fold in dark chocolate chips using silicone spatula
Refrigerate dough 30-60 minutes for optimal texture
Form 12 dough balls (about 1.5 tsp each) on baking sheet
Bake 8-10 minutes until golden brown edges form
Cool 10 minutes before transferring to wire rack
Notes
Use room-temperature egg for better emulsification
For crispier cookies, reduce oven temperature to 325°F
Measure flour precisely using spoon-and-level method
Chill dough immediately after mixing to prevent over-spreading
- Prep Time: 10
- Cook Time: 10
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 2.5g
- Protein: 3g
- Cholesterol: 18mg