And while there are a few good organic, low-sugar brands of cookies, making something from scratch and knowing I can control the ingredients is something I try to do regularly for him. Plus, the hubs and I enjoy a cookie or two occasionally ;)
So I swapped out some flour for protein powder instead to balance things out, opted for less sugar and butter overall, and swapped out milk chocolate for dark chocolate. I made a huge batch so that I could freeze about half of them, and eat the other half this week, so feel free to do the same, or you can half the recipe. I also tried to list alternatives & substitutions where possible for dietary restrictions, but NOTE: I haven't tested them out yet myself, so if you try them let me know in the comments how they turn out!
And if you're wanting a super chewy cookie, make sure to UNDER BAKE. This batch went in for 1O minutes and I wished that I took them out at 8 minutes. They harden as they cool, so don't worry if they look a bit under baked. When the top and edges look slightly brown, take 'em out and let them cool!
My taste-testers absolutely LOVED these cookies, and that first batch barely lasted this whole week. Now to get Aiden eating and saying "BROCCOLI!"
Let me know what you think if you make them, & if anyone has any awesome ideas on getting toddlers to eat veggies I AM ALL EARS!
Prep Time: 25min | Chill Time: 2hr | Bake Time: 8-1Omin | Total Time: 2hr 35min
Yields: ~28-3O med cookies
- 2 large eggs
- 3/4 cup unsalted butter *substitute soy or vegan butter for dairy-free option
- 1 cup light brown sugar, packed
- 1/2 cup vanilla whey protein powder, about 1OO grams *substitute vegan, rice or hemp protein powder for dairy-free option
- 1 1/2 tablespoon pure vanilla extract
- 3 cups quick cook oats *whole oats can also be used, & look for certified gluten-free
- 1 cup whole wheat flour *substitute almond flour for gluten-free option
- 1 teaspoon cinnamon, added to taste
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt, optional and to taste
- 1 cup dark chocolate chips *choose Enjoy Life brand for dairy-free + gluten-free option
- Using a large mixing bowl and electric mixer combine the egg, butter, sugar, protein powder, & vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a large mixing spoon fold in the chocolate chips.
- Place cookie dough in the fridge for at least 2hr or overnight.
- When you're ready to bake, preheat oven to 175C/35OF. Prepare a shallow baking pan with parchment paper.
- Take the dough out of the fridge, and using your hands or a 1/4 cup measuring cup, create a small ball, flatten it out into a disc, and place it on the cookie sheet. One you've created all your cookies, place some of the left over chocolate chips found in the bowl on the tops of the cookies.
- Bake for about 8-11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly under cooked, don't over bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 1O minutes before serving. I let them cool on the baking sheet and didn't use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future.