Refined-Sugar Free. Oil free. Egg free. What exactly is in this amazing, out of this world chocolate chip cookie? I’ll give you a little background on this creation which was my first perfected recipe, my baby of substituting and “healthierizing” recipes, if you will.
I am a big fan of looking up recipes that tailor to my list of food items almost “expired.” I’m sure many of you are the same way…who knew you could make a pesto out of asparagus? It actually turned out pretty good 🙂 Just, don’t allow for leftovers. That was…interesting. In any case, one of my favorite go-to sites for finding recipes is allrecipes.com. In this particular instance, I wasn’t looking for a tailored-to-almost-bad-food recipe, I was searching for the perfect chocolate chip cookie recipe to impress my hubby. He really likes chocolate chip cookies 😉 I tried quite a few different recipes, but most came out like oily sugar discs. Then I discovered it. The Urban Legend Chocolate Chip Cookie recipe. Cue the Hallelujah Chorus.
I am calling this my own recipe because it’s difficult to tell the difference between mine and the original, but I would like to give credit to the foundation of the recipe (allrecipes.com Urban legend Chocolate Chip Cookie). Something I’ve discovered about myself is that I’m not particularly creative, which was hard to swallow after that first realization. However, why reinvent the wheel, right? So without further ado, I give you the Urban Legend Chocolate Chip Cookie Revamp.
1/2 C applesauce (unsweetened) 1/4 tsp salt
1/4 C + 2 T maple syrup (organic) 1/2 tsp baking powder
1 T flaxseed meal + 3 T water 1/2 tsp baking soda
1/2 tsp vanilla extract 1 C semi-sweet chocolate chips (or chocolate bar chunks)
1/4 C oats (I use old fashioned oats) 1 oz unsweetened bakers chocolate bar, grated
1 C flour (I usually use spelt flour, but any all-purpose will do)
1) Preheat oven to 375 degrees F (190 degrees C).
2) Mix flaxseed and water together and set aside to set up 5-10 minutes (this is our egg substitute).
3) Measure oats into a blender or food processor, blend to a fine powder and set aside. Grind the chocolate bar up in the food processor or blender and set aside (I suggest roughly chopping it up first so that the blender more easily grinds the bar).
4) In a large bowl, mix all the wet ingredients together: applesauce, maple syrup, flaxseed mixture and vanilla.
5) In a separate bowl, mix together the flour, oats, grated chocolate, salt, baking powder, and baking soda. Stir the dry ingredients into the wet ingredients. Then add the chocolate chips.
6) Drop by rounded tablespoons onto cookie sheets (either a greased sheet, non-stick sheet or covered with parchment paper). Bake for 8 to 10 minutes in the preheated oven. Makes about 24 cookies.
The cookies will not change shape much during baking, so mine always turned out like pokey balls (first baking sheet picture). If you want to avoid the pokey look, just roll them into balls with your hands and slightly flatten them once on the cookie sheet (second baking sheet picture). I suggest using slightly wet hands so the dough doesn’t stick to your skin.
I absolutely love these cookies, and they got the husband approval, so double yay!
On a side note, if you wanted to use a different form of sweetener (I know maple syrup can be expensive), I’d go with a 1/2 C sugar, or a 1/4 C of honey.
You can also use a chocolate bar cut up into chunks if you prefer a chunkier chocolate chip cookie or if you want to try and better control the type of chocolate/sugar.
Adding about 3/4 C of nuts is also a great addition to this recipe. I’ve never tried it because I’m not a big nut-in-cookies fan, but I hear it can be a thing.
I played a lot with this recipe, so feel free to play with it as well and let me know how it turns out! And I’d love to see some pictures of the finished product!