Te Zdrowe ciasteczka z kawałkami czekolady are simple crunchy cookies that contain half the sugar of classic chocolate chip cookies and a quarter of the fat. They’re made with simple and wholesome ingredients and bring just 150 Calories per cookie!
kocham mój Ciasteczka z kawałkami czekolady, but there are times when I want to make a healthier, more nutritious version. These chocolate chip cookies are healthier while keeping all the classic taste, flavors, and texture of the traditional recipe. It’s an amazing swap for the health-conscious (and plant-based) cookie lovers!
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Zdrowe ciasteczka z kawałkami czekolady
Te Zdrowe ciasteczka z kawałkami czekolady are simple crunchy cookies that contain half the sugar of classic chocolate chip cookies and a quarter of the fat. They're made with simple and wholesome ingredients and bring just 150 Calorie per cookie!
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Porcje: 8 cookies
Kalorie: 150 kcal
Skład
- ⅓ kubek Domowa mąka owsiana - (notatka 1)
- ⅔ kubek Mąka uniwersalna - (notatka 2)
- ¼ łyżeczka Proszek do pieczenia
- ⅓ kubek Cukier trzcinowy nierafinowany - (notatka 3)
- 3 łyżka stołowa Melted Plant-Based Butter - (notatka 4)
- 4 łyżka stołowa Mleko migdałowe
- ¼ kubek chipsy z ciemnej czekolady
Opcjonalnie
- 1 łyżeczka Ekstrakt waniliowy
- ½ łyżeczka Sól
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper and lightly oil it with a cooking oil spray.
- In a large mixing bowl, whisk the dry ingredients: all-purpose flour, oat flour, baking soda, and unrefined cane sugar.
- Add the melted butter, almond milk, and vanilla extract if used. Stir to form a cookie dough.
- Fold in the chocolate chips and salt if used and stir to combine.
- Divide the dough into 8 equal portions. Generously oil your hands to roll each portion into a ball and place them two thumbs apart on the cookie sheet.
- Lightly press down the top of the cookies. It's optional and if you like thick cookies, don't.
- Bake the cookies for 14-16 minutes at 350 °F (180 °C) until the bottom edges are lightly golden brown.
- Let the cookies cool down for 5 minutes on the cookie sheet then on a cooling rack.
Komentarz
Uwaga 1: To make your own oat flour, add old-fashioned rolled oats in a high-speed blender and blend for 30 seconds until they form a fine powder. Store them for up to 3 months in an airtight container in the pantry.
Uwaga 2: You can swap the flour for white spelt or white wholewheat flour. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową.
Uwaga 3: We used demerara sugar, which keeps the cookies light in color. You can also use muscovado sugar or coconut sugar, but the cookies get darker. Increase the sugar to 1/2 cup for a sweeter cookie that spreads even more when baking.
Uwaga 4: You can use low-flavor oils like light olive oil, melted coconut oil, but make sure it’s cooled and that it doesn’t get in contact with cold milk, or the coconut oil will solidify and form lumps. Melted butter works as well if you use dairy in your kitchen, but we don’t.
Uwaga 5: Dark chocolate chips with 70% cocoa or 85% cocoa are the healthier option to decrease added sugar.
Dyski: Store the cookies for up to 4 days in an airtight container.
Odżywianie
serwowania: 1ciastko | Kalorie: 150kcal | Węglowodany: 22.5g | Białko: 2.4g | Gruby: 6.1g | Tłuszcz nasycony: 2.2g | Tłuszcz wielonienasycony: 0.7g | Tłuszcze jednonienasycone: 2.8g | Sód: 194.6mg | Potas: 75.3mg | Fiber: 0.9g | Cukier: 10.4g | Witamina A: 0.6IU | Witamina B12: 0.02µg | Witamina C: 0.03mg | Wapń: 29.3mg | Żelazo: 0.8mg | Magnez: 14.6mg | Fosfor: 49.5mg | Cynk: 0.5mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
You need a few wholesome ingredients to make these healthy cookies:
- Mąka owsiana – This adds fiber, whole-grain nutrition, and a slightly nutty flavor. You can swap it for rolled oats blended into fine flour, or use spelt flour or almond flour (adjust liquid for texture).
- Mąka uniwersalna – This provides structure and a classic cookie texture. You can also use white spelt flour or white whole-wheat flour. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową.
- Proszek do pieczenia – This makes a light, slightly chewy texture.
- Cukier trzcinowy nierafinowany – This natural, less-processed sweetener adds light caramel notes. You can also use muscovado sugar or coconut sugar (makes cookies darker), or increase to 1/2 cup for sweeter cookies that spread more.
- Oliwa z oliwek Light – This is a heart-healthy fat for a tender cookie texture. You can also use melted plant-based butter or melted coconut oil (ensure it’s cool to avoid solidification), avocado oil, or melted butter (for non-vegan kitchens).
- Mleko migdałowe – You need a plant-based liquid to bind the dough. You can also use oat milk, soy milk, or cashew milk.
- chipsy z ciemnej czekolady – Chocolate chips bring a rich flavor and texture. You can also use chopped dark chocolate bars (70%-85% cocoa) or vegan chocolate chips.
Opcjonalne składniki
- Ekstrakt waniliowy – Vanilla boosts the flavor of chocolate. You can also add almond extract or omit for a simpler cookie.
- Sól – Salt balances the sweetness and enhances the overall flavors of the cookies. Skip it if using salted chocolate or prefer less salty cookies.
How to Make Healthy Chocolate Chip Cookies
This recipe is really easy to whip up. Here’s how in a few pictures.
Wymieszaj suche składniki w misce.
Pour the wet ingredients and the chocolate chips.
Stir the batter with a silicone spatula until it’s sticky.
Uformuj z ciasta 8 małe kulki.
Prepare a baking sheet and preheat the oven.
Place the dough balls on the baking sheet and cook them for 14-16 minutes at 350 °F (180 °C). I didn’t press them, they expand while baking.
Porady Carine dotyczące pieczenia
I have a few more tips for you to make the best cookies:
- Measure Oat Flour Precisely – Overpacking oat flour can make the cookies dense. Use the spoon-and-level method.
- Chill Dough if Needed – If the dough feels too soft or sticky, refrigerate for 10-15 minutes to make it easier to handle.
- Unikaj nadmiernego mieszania – Mix just until combined to prevent tough cookies.
- Adjust Dough Consistency – Test by rolling the dough into a ball. If too wet, add oat flour 1 tablespoon at a time; if too dry, add almond milk gradually.
- Customize Sweetness and Texture – Increase sugar slightly for a sweeter, more spreadable cookie or reduce for a chewier, thicker version.
- Use Quality Chocolate – Choose dark chocolate chips with at least 70% cocoa for rich flavor and lower added sugar.
- Don’t Skip the Cooling – Cookies firm up as they cool, so resist the temptation to move them immediately.
- Bake to Golden Edges – Watch the edges for a golden shade to avoid overbaking, which can dry out the cookies.
- Experiment with Flavor Additions – Add 1/4 teaspoon of cinnamon, a pinch of nutmeg, or a handful of chopped nuts for variety.
Nutritional Edge
These cookies are healthier than alternatives from many perspectives:
- Niższy poziom cukru: 10g per cookie, compared to 20g in regular chocolate chip cookies.
- Healthier Fats: Replaces butter with light olive oil, reducing saturated fat by 75%.
- More Fiber: Oat flour adds dietary fiber, making these cookies more filling and nutritious.
- Kalorii: Just 150 calories per cookie, compared to over 250 calories in standard recipes.
Storage and Batch Tips
- Dyski: Keep in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freeze for Later: Freeze raw cookie dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
- Double the Recipe: These cookies are a hit for snacks or parties. Doubling the recipe ensures you have plenty to share or store.
Więcej zdrowych przepisów na ciasteczka
I love to make healthier versions of classic cookies. Here are a few more options:
Love your recipes! Have you tried this recipe with date sugar? I’m curious if it will work. Thank you!
I have never baked with date sugar, but date sugar is not melting or crystalizing like sugar. It means it will keep your baked goods soft and moist, it won’t crisp the cookies.
Yummy!!! THank you, thank you!