Friday, September 7, 2012

The Ultimate Health-by-Chocolate Chip Cookies (Vegan)

While my Hubby cookies taste pretty spectacular in my opinion, they still didn't achieve that crispy-chewy consistency I was going for.  Almost, but not quite.  So I was still determined to continue with my quest to make Adam a decadent-tasting but healthy bakery style chocolate chip cookie.  However I couldn't figure out how, given that to achieve the perfect consistency you need a fat that is solid at room temp.  Butter, coconut oil and even Earth Balance are not the most heart-healthy choices.  Liquid oils, avocado or other fruits just won't produce the right texture.  Than I finally came up with an idea:  Cocoa butter!

Although high in saturated fat, the saturated fat in cocoa butter primarily stearic acid, which does not raise blood cholesterol levels as much as other types of saturated fat.  For more on the nutritional value of cocoa butter read this.  I found raw, organic cocoa butter at my favorite health food store.  Just a warning though: It's very pricey!!  Also, keep in mind that while these are vegan, and contain no refined flour or sweeteners, they are not low-cal.  For a lighter cookie, calorie-wise, the other recipe is the way to go.

As amazing as these smell and look, resist grabbing them off the pan immediately after they come out of the oven as they will fall apart if you attempt to remove them before they cool.

Ultimate Healthy Vegan Chocolate Chip Cookies

1/2 lb cocoa butter, melted and cooled a bit
2 creamy flax eggs* (see note below), or regular flax eggs
1 cup coconut sugar
1/2 cup xylitol or erythritol
2 tsp vanilla extract
3.5 cups kamut flour or whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 cup dark or semi-sweet chocolate chips (stevia sweetened, if possible)

Whisk together cocoa butter, flax eggs, sweeteners and vanilla in a large bowl.  Stir soda and salt into flour and dump dry ingredients into the wet ingredients.  Mix until no more flour is visible.  Stir in chocolate chips.  Roll dough into balls and then flatten into discs.  Place on non-stick baking sheet and bake for 10-12 minutes.  Let cool before removing from pan. Makes about 30 cookies.  Keep in airtight container for up to 2 weeks or freeze for future use.

To my surprise, Adam rated both cookies equal on flavour and texture, however, he thought these tasted less 'healthy' than the other ones.

*To make creamy flax eggs, warm up 6 tbls of unsweetened vanilla or regular almond milk, or other non-dairy milk.  Whisk in 2 tbls ground flax and remove from heat.  Let stand until mixture thickens.  Alternatively just mix 2 tbls ground flax with 6 tbls hot water.

This recipe has been entered into this week's Diet, Dessert & Dogs' Wellness Weekend and Urban Naturale's Blog Hop Link-Up.

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