These double chocolate chip cookies are made with oats and pumpkin seeds – They’re also lower in sugar than your average cookie recipe.
Jade recently asked that I make her a healthy ‘chocolat-y chocolate chip cookie’.
I’ve been in a major treat rut lately, always returning to this cookie for myself, so her request sent renewed energy into my baking veins!
I really love to bake, so I aim to make smaller batches, allowing me to bake a bigger variety of treats.
We’re all big fans of cookies over here, so that’s the dessert I make most often. Though I have a popular double chocolate chip cookie on the blog already, I wanted to try my hand at one without beans.
I’m really pleased with how this recipe turned out, as it has a nice, chewy texture that can typically only be achieved with a large amount of sugar. I believe the combination of oat and pumpkin seed flours is a big contributing factor.
I tested this recipe at multiple sugar levels to see how it fared.
While it received the greatest praise from a higher sugar level (five teaspoons), the girls were also happy with as little as two teaspoons. To that batch, I also added in a dash of stevia.
I know some people are averse to using stevia, but around these parts, it’s a must-have for the time being, as we all suffer symptoms if we ingest too much sugar.
This recipe makes about four good-sized cookies, just enough for two or three to share.
They’re most delicious once they’ve cooled to room temperature, as that allows them to hold their shape and texture better. I’d also suggest a tall glass of Homemade Coconut Milk to accompany! 🙂
Gluten-free double chocolate chip cookies made with oat and pumpkin seed flours.
- 1/4 cup oat flour see Notes
- 1/4 cup pumpkin seed flour see Notes
- 2 Tbsp cocoa powder
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- 2 Tbsp semi-solid coconut oil
- 2-5 tsp granulated sweetener (I use coconut sugar) see Notes
- dash powdered stevia extract optional
- 1 large egg white
- 1/2 tsp vanilla extract
- 2 Tbsp chocolate chips
Preheat the oven to 350 degrees.
Mix the dry ingredients in a small bowl (flours, baking soda, salt, cocoa).
In a medium bowl, whisk the oil with the sugar and stevia (if using) for 10-15 seconds.
Add in the egg white and vanilla and continue to briskly whisk for another 10-15 seconds until smooth.
Add in the dry ingredients and chocolate chips and stir until well combined.
Divide the batter into four and dollop the cookies onto a parchment paper-lined baking sheet. You will need to flatten and shape the cookies with your hand (a slightly wet hand keeps the batter from sticking).
Bake the cookies for 9-10 minutes.
As soon as the cookies come out, flatten them gently with a fork. This compacts the cookie and eliminates excess air, thus giving them a better texture.
Let cool completely and enjoy!
Nutrition facts based on using 1/4 cup of pumpkin seeds and one tablespoon of sugar. WW SmartPoints: 8
I grind whole oats in a coffee grinder to make oat flour. I also grind whole raw pumpkin seeds in a coffee grinder to make pumpkin seed flour.
I tested this recipe with as little as two teaspoons to as much as five teaspoons of coconut sugar. My preferred way is to go the route of two teaspoons with a dash of powdered stevia extract. A good ‘middle of the road’ is four teaspoons (one teaspoon per cookie). It’s ultimately up to you!
These are some of the items I use to make this recipe:
Mixing the dry ingredients…
Mixing the wet (oil, sugar, vanilla, egg white)…
The pre-baked cookie…
Flatten those bad boys (this is post-bake)…