I’ll be the first to admit that I have a cookie problem. And I have no shame in sharing that. I have always had an obsession with cookies, and no matter how full I am after eating, you know, real food, I always have just enough room left for a cookie. Or two. Or three…
Whatever. Who’s counting?
While I completely support the idea of moderation and living a healthy lifestyle, cookies to me are the exception. However, I do choose some “better-for-you” options (I’m trying, okay?).
I may not be one to share these tasty cookies once they’re made, but I do share recipes. I’ve included a “healthier” cookie recipe that has taken me some time to perfect and I’m happy to share it here with you.
A “healthier” chocolate chip cookie
- 1 c. of vegan butter, softened (I use Earth Balance. Coconut oil works well too, and, if not vegan, regular butter is obviously your best bet)
- Optional: a tablespoon of peanut butter (because why not?)
- ½ c. of stevia
- ½ c. of brown sugar
- ¼ c. of unsweetened vanilla almond milk
- 1 tsp. of pure vanilla extract
- 1 tsp. of baking soda
- 2 cups of flour
- a pinch of salt
- an abundance of chocolate chips (1½ cups, at least)
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper, set aside.
- In a large bowl, combine the softened butter, peanut butter, Stevia, and brown sugar. Mix together.
- Add in the vanilla almond milk and vanilla extract. Mix until all ingredients are well combined.
- Add in the remaining ingredients: flour, baking soda, and salt. Mix until dough forms and all ingredients are combined.
- Mix in the chocolate chips, however much you choose.
- My favorite part: Taste-test the cookie dough, because life is short and you deserve it.
- Roll cookie dough into tablespoon-sized balls, allowing space between each cookie for spreading.
- Place in oven, on the middle rack, bake for 9-12 minutes.
- Let cool, or don’t.
…And there you have it.
Finish 2017 full and satisfied before getting a jumpstart on your resolutions.