Disse Sjokoladekjeks 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
Disse Sjokoladekjeks 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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porsjoner: 12 cookies
Kalorier: 159 kcal
Ingredienser
- 1 ¼ kopper Spelt mel - (merknad 1)
- ½ cup Softened Plant-Based Butter - (merknad 2)
- ½ teskje Natron
- ½ cup Uraffinert rørsukker - (merknad 3)
- 1 teskje Vaniljeekstrakt
- ⅓ cup Sjokoladebiter - (merknad 4)
- 2 ss Mandel-melk - (merknad 5)
Instruksjoner
- Forvarm ovnen til 180 °C. Kle to store stekebrett med bakepapir. Smør papiret lett med oljespray. Sett til side.
- 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.
- La dem avkjøles på stekeplaten i 10 minutter, deretter på en rist i 30 minutter.
Merknader
Merknader 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.
Merknader 2: or unsalted margarine, or regular unsalted, softened butter if you use dairy in your kitchen. Oils are not working here.
Merknader 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.
Merknader 4: Or chopped walnuts, pecans, or dried fruits like cranberries or raisins. If desired, use sugar-free chocolate chips.
Merknader 5: Or any milk you have on hand, like oat milk, coconut milk, or soy milk.
OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.
Ernæringsbooster: Stir in 1/3 cup of rolled oats for a boost of fiber.
Oppbevaring: 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.
Ernæring
Visning: 1cookie | Kalorier: 159kcal | karbohydrater: 20.8g | Protein: 1.7g | Fett: 8g | Mettet fett: 2.5g | Flerumettet fett: 1.7g | Enumettet fett: 2.5g | Transfett: 0.04g | Natrium: 110.1mg | kalium: 20.2mg | Fiber: 1.7g | Sukker: 11.2g | A-vitamin: 359.6IU | Kalsium: 6.6mg | Stryke: 0.6mg | Magnesium: 0.04mg | Fosfor: 0.4mg
Ingredienser og erstatninger
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You only need seven simple ingredients to make this recipe. Here’s how to pick and swap them.
- Spelt mel – 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.
- Natron – This is the leavening agent that helps the cookies rise a bit and become tender.
- Uraffinert rørsukker – 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.
- Vaniljeekstrakt – Vanilla brings a sweet aroma that enhances the overall flavor of the cookies.
- Sjokoladebiter – 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.
- Mandel-melk – 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
Carines baketips
La meg dele noen flere tips til perfekte kaker.
- 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.
- Sett forventningene – 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!
- Ikke overmiks – 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.
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