Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
These cookies really are good for you! Replacing the traditional white all-purpose flour with oat flour makes these super healthy and filling. The dark chocolate adds antioxidants and the flaxseed's omega 3s add fiber. Finally — a healthy cookie for kids to enjoy.
Everyone loves chocolate chip cookies, but let’s face it — they aren’t that healthy. Here, we swapped out ingredients — replacing the bad with the good. Oat flour is a much healthier alternative since it is only oats that have been finely ground in a food processor. The dark chocolate and coconut add a texture and the agave adds sweetness. This is the perfect “healthy” cookie to pack in your youngster’s lunch box.
Good-for-you lunch box cookies recipe
Yield: 8 to 10 cookies
1-1/2 cups oat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup dark chocolate chips
2 tablespoons ground flaxseed
2 tablespoons unsweetened shredded coconut
2 tablespoons raw agave or pure maple syrup
1 teaspoon vanilla extract
1 tablespoon pure coconut oil
2 tablespoons vanilla almond milk (use more if necessary)
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a bowl, add all of the dry ingredients (oat flour, baking soda, salt, chocolate chips, flaxseed and shredded coconut). Mix well.
In a separate bowl, add the wet ingredients (agave or maple syrup, vanilla, coconut oil and almond milk), mixing well. Add the wet ingredients into the dry, and mix very well. Using a cookie scoop or a tablespoon, scoop the dough onto the parchment paper.
Bake the cookies for six to eight minutes. You want them to be slightly underdone so they remain soft and chewy once cooled. Store in an airtight container for up to four days.