Estos con Mantequilla Marrón are a healthier version of the classic recipe, made with no eggs, no dairy, less sugar, for a cookie with just 150 calories but all the taste and texture you expect!

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Healthier Chocolate Chip Cookies

Estos con Mantequilla Marrón are a healthier version of the classic recipe, made with no eggs, no dairy, less sugar, for a cookie with just 150 calories but all the taste and texture you expect!

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Tiempo de preparación: 10

Tiempo de cocción: 12

Tiempo Total: 22

Curso: Postres

Tipo de cocina: American

Porciones: 12 galletas

Calorías: 159 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ 1 ¼ tazas de Harina de espelta - (nota 1)
▢ ½ taza de Softened Plant-Based Butter - (nota 2)
▢ ½ cucharadita de Bicarbonato de sodio
▢ ½ taza de Azúcar de caña sin refinar - (nota 3)
▢ 1 cucharadita de Extracto de vainilla
▢ ⅓ taza de Chispas de Chocolate - (nota 4)
▢ 2 cucharadas de Leche de almendras - (nota 5)

Instrucciones para la impresión en alta definición

Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
In a stand mixer or large bowl, add softened plant-based butter and sugar.
Beat with the paddle attachment or an electric beater for 1 minute, until pale.
Add vanilla extract, flour, baking soda, and almond milk.
Beat again until a creamy, buttery cookie dough forms.
Fold in the chocolate chips and store them for a few times to evenly incorporate.
Scoop 1 1/2 tablespoons of dough on the prepared baking sheets, leaving one inch of space between each dollop. Repeat for the remaining cookie dough. I made 12 cookies.
Lightly oil the palms of your hands and press the top of each cookie dough to form a flat cookie. They won't spread too much, so it's preferable to press them down before baking.
Bake the cookies at 350°F (180°C) on the center rack for 12-14 minutes. They stay pale in color because there's not much sugar to caramelize the cookie and change their color.
Let them cool down on the baking sheet for 10 minutes, then on a cooling rack for 30 minutes.

Notas

notas 1: Or white wholewheat flour, or all-purpose flour. The recipe won’t work with almond flour. The cookies get much denser and fragile with oat flour.

notas 2: or unsalted margarine, or regular unsalted, softened butter if you use dairy in your kitchen. Oils are not working here.

notas 3: Or coconut sugar, demerara sugar, date sugar, or simply sugar if preferred. For fewer calories and zero sugar, use a Monk fruit erythritol blend. Don’t use allulose, as the cookies will be cakey and soft.

notas 4: Or chopped walnuts, pecans, or dried fruits like cranberries or raisins. If desired, use sugar-free chocolate chips.

notas 5: Or any milk you have on hand, like oat milk, coconut milk, or soy milk.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Nutrition booster: Stir in 1/3 cup of rolled oats for a boost of fiber.

Almacenaje: Store the cookies in an airtight container at room temperature for up to 4 days, or freeze up to 1 month in zip-lock bags.

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Ingredientes y sustituciones

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You only need seven simple ingredients to make this recipe. Here’s how to pick and swap them.

Ingredients for Healthy Chocolate Chip Cookies

Harina de espelta – This gives the cookies their structure. Spelt flour creates a lighter texture than many other flours. You can also use white wholewheat flour or regular all-purpose flour instead.
Softened Plant-Based Butter – This is the fat that creates the rich, chewy texture of a classic cookie. It’s important that you use a plant-based butter or margarine for this recipe, as using oil or softened coconut oil just won’t work. The cookies won’t turn out with the right consistency.
Bicarbonato de sodio – This is the leavening agent that helps the cookies rise a bit and become tender.
Azúcar de caña sin refinar – This is the primary sweetener. You can also use coconut sugar, demerara sugar, or date sugar for a healthier twist. For a no-sugar option, a Monk fruit erythritol blend works well, but you should avoid allulose because it can make the cookies cakey and soft.
Extracto de vainilla – Vanilla brings a sweet aroma that enhances the overall flavor of the cookies.
Chispas de Chocolate – These are a must for any chocolate chip cookie, of course! You can also swap them for chopped walnuts or pecans, or even dried fruits like cranberries or raisins if you’re in the mood for something different. You can also use sugar-free chocolate chips.
Leche de almendras – This adds just enough moisture to bring the dough together. Any milk you have on hand, like oat milk, coconut milk, or soy milk, works perfectly.

How to Make Healthier Chocolate Chip Cookies

Base Healthy Chocolate Chip Cookies ingredients

Adding chocolate chips to the Healthy Chocolate Chip Cookie dough.

Healthy Chocolate Chip Cookie dough in a bowl.

Healthy Chocolate Chip Cookies ready to bake on a baking sheet.

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr galletas perfectas.

Soften the Butter – Be sure your plant-based butter is truly soft. This is a crucial step for achieving the right texture in your final cookies. If the butter is too cold, the dough won’t come together properly.
Establezca expectativas – These cookies will stay pale in color because there isn’t much sugar to caramelize and change their color. Don’t worry, a lack of golden color doesn’t mean they aren’t fully baked!
No mezcle demasiado – Once you add the flour and milk, beat the dough just until everything is combined. Overmixing can lead to a tougher, less tender cookie.
Know When They’re Done – Since color is not a good indicator for these cookies, you can look for the edges to be set and the center to be just a little bit puffy. They will finish cooking on the baking sheet as they cool.
Press Them Down – The cookies won’t spread much in the oven, so make sure to press them down into the desired shape and thickness before you bake them. The thickness you give them now is the thickness you will have in your final cookie.