Ultimate Chocolate Chunk Cookies

I’ll admit, these cookies are pretty outrageous. They’re basically giant chunks of chocolate with a little dough to bind them together.

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No butter. Oat flour. Greek yogurt. Yup, they’ve got healthy ingredients too! So yeah, these cookies are pretty crazy!

When they’re baked up, you have to let them cool a bit on the pan just to be able to move them because the amount of melty chocolate is so intense.

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So go ahead and run to your kitchen and get crackin’ on these healthy chocolate chunk cookies. Yes, the dough needs to be in the fridge over night to develop stability, but it’s totally worth the wait! Just press them down with your palm after you scoop them onto your cookie sheets, to make sure they bake into a traditional cookie shape (or else you’ll end up with baked up cookie balls…not a bad thing, just not the cookies we were looking for).

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And when your boyfriend/roommate/hubby/friend/wife walks in on you stuffing cookies into your mouth, chocolate smeared all over your face and hands, just strongly suggest that they look away, because you’re enjoying a healthy treat, unwilling to share, and just need some alone time right now.

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Ultimate Chocolate Chunk Cookies
(makes approximately 2 dozen cookies)

¾ cup old fashioned oats, ground into flour

¼ cup coconut oil, semi-solid (to be able to cream it)

½ cup sugar (granulated, raw, or Stevia)

2 large egg whites

2 Tbs plain Greek yogurt

1 tsp. vanilla extract

½ cup almond flour

½ cup white whole wheat flour (or a gluten-free blend)

½ tsp. baking soda

¼ tsp. baking powder

½ tsp. salt

6 ounces 70% chocolate, chopped into chunks

~In your mixing bowl, cream together the coconut oil and sugars (about 1 min). Add the egg whites, yogurt, and vanilla. Mix for another minute.

~ Then, add the dry ingredients, mixing until the dough just comes together. Fold in the chocolate chunks. Wrap the bowl with plastic wrap and place in the fridge overnight.

~Preheat oven to 350 degrees F and line your baking sheets with parchment.

~Scoop out the dough onto the baking sheets (my cookie scoop is just over a Tablespoon). Press down the dough balls to flatten them slightly. Bake for 10-12 minutes, rotating the cookies half-way through the cooking time.

~Let the cookies cool for 10 minutes on the baking sheets before transferring them (carefully) to a wire rack to finish cooling. Enjoy!

Recipe adapted from Southern Living, February 2013 

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Comments

  1. Elaine @ Cooking to Perfection says

    I love skinny sweets. I’m also a huge fan of oat flour. I feel like it gives baked goods more texture and an interesting flavor compared to whole wheat or all-purpose flour. I’m a fan of using yogurt to replace butter in recipes, but have never tried it in a cookie recipe. Looks like I’ll have to try this one out :)

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