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I am constantly trying to make recipes healthier, more nutritious and delicious. Not always as easy as pie, but with this Healthy Sourdough Chocolate Chip Cookies With Oats And Coconut, I nailed it!
Are cookies expensive or what?
Cookies are one thing we do not eat a lot at our house. When we buy I always feel like there are unnecessary ingredients added, too much sugar and on top of that is so expensive I buy a pack and there are only two cookies per person in the house (not exactly our portion sizes). I also am not a huge fan or rolling cookie dough, it gets so messy! So we haven’d baked cookies a ton, but I do believe that is about to change.
Healthy Sourdough Chocolate Chip Cookies With Oats And Coconut – GAMEPLAN
So I came up with a gameplan. I will mix the dough, and scoop out the right sizes then the kids ages 2, 4 and 5, can roll the balls. Win win. Needless to say, the 2year old ‘rolled’ 3 balls but they never made the cookie sheet, but everyone was happy!
There are these ‘healthier’ chocolate chip cookies I like to buy at the shop, and they where my inspiration for todays recipe. They added oats and desiccated coconut to the cookies and I loved the idea and taste, so I used it. I guess cookie dough is adaptable?
Did you know ‘normal’ recipes can be converted to sourdough?
I started with a base recipe for just Chocolate Chip Cookies, converted it to sourdough, and added the oats and coconut. It was quite sticky as I soaked the oats first in boiling water, then drained it and added it in, thinking it will make the dough very dry if I add it dry to the recipe. I then stuck it in the fridge until the next day and then the excitement began!
We heated up the oven and I got the kids around the table. They could not wait to ‘help mama to roll cookie dough balls’!
So as a team we tackled the cookie dough and before you knew it, they where all rolled and in the pan.
Or most of them, at least.
Off to being baked.
Where they edible?
I baked them for about 18min at 200°C, and they came out softer than I expected. So I tried the viral ‘slam the cookie sheet’ but it did not budge the cookies. I guess I cooked it 2minutes too long for that. Once they cooled they where the perfect balance of spongy-middle, crunchy-edged cookies, and started disappearing from the cooling rack at an alarming tempo. I did not feel a little bit concerned, because I knew what ingredients went into them. I was completely fine with my family eating every last one of these. They where family delicious approved!
So let me share with you this version of Chocolate Chip Cookies. I hope to add a lot more cookie recipes as time goes by.
Ingredients for Healthy Sourdough Chocolate Chip Cookies With Oats And Coconut
- 330g Stoneground Unbleached White Bread Flour
- 400g Coconut Sugar
- 225g Butter
- 2 Eggs
- 15g Salt
- 150g Sourdough Starter
- 15g Vanilla
- 300g Roughly chopped Dark Chocolate (or chocolate of choice)
- 100g Soaked and drained oats
- 100g Desiccated Coconut
Method for Healthy Sourdough Chocolate Chip Cookies With Oats And Coconut
- Beat the eggs until well mixed.
- Add sugar, starter, vanilla and melted cooled butter.
- Mix wellAdd flour and salt.
- Mix gently until just incorporated. Do not over mix as this can make the cookies tough.
- Add roughly chopped chocolate, oats and coconut.
- Mix gently until just incorporated.
- For best flavour refrigerate for 4-24 hours. If you are in a pinch, just put the dough into the fridge while you heat up the oven. This will help it to solidify a little and not be as sticky and difficult to handle.
- To bake. Heat oven to 200°C.
- Once oven is at the right temperature, bake for 15-20min, depending on the size of the cookies. The edges must be brown but the middle still soft.
- Do not over bake.
- Let cool in the pan for 10min before transferring to a cooling rack and cool completely.
- Enjoy with milk or your favourite drink, hot or cold!
Notes and variations for Healthy Sourdough Chocolate Chip Cookies With Oats And Coconut
- Coconut sugar – We like using coconut sugar as a substitution to cut down on our consumption of regular sugar. You can certainly use regular sugar.
- Butter gets the best flavour by far, but you can also use unflavoured oil.
- Chocolate. The quality of the chocolate you choose to use really does make a difference. Use the best quality possible and you will not be sorry. Chocolate chips are fine to use, but having different size chocolate chucks really increase the ‘wow’ factor of these cookies.
- Soaked oats or not? I soaked the oats and the cookie dough was quite soft. You could certainly add dry oats and just know it will soak up some of the moisture of the dough.
- Coconut. If you want you can dry roast the coconut until it is golden brown and fragrant. This will give the cookie a more distinct coconut flavour.
- Nuts. Take this recipe to a whole new level by adding chopped nuts!
Healthy Sourdough Chocolate Chip Cookies With Oats And Coconut
Ingredients
- 330g Stoneground Unbleached White Bread Flour
- 400g Coconut Sugar
- 225g Butter
- 2 Eggs
- 15g Salt
- 150g Sourdough Starter
- 15g Vanilla
- 300g Roughly chopped Dark Chocolate (or chocolate of choice)
- 100g Soaked and drained oats
- 100g Desiccated Coconut
Instructions
- Beat the eggs until well mixed.
- Add sugar, starter, vanilla and melted cooled butter.
- Mix well
- Add flour and salt.
- Mix gently until just incorporated. Do not over mix as this can make the cookies tough.
- Add roughly chopped chocolate, oats and coconut.
- Mix gently until just incorporated.
- For best flavour refrigerate for 4-24 hours.
- If you are in a pinch, just put the dough into the fridge while you heat up the oven. This will help it to solidify a little and not be as sticky and difficult to handle.
- To bake. Heat oven to 200°C.
- Once oven is at the right temperature, bake for 15-20min, depending on the size of the cookies. The edges must be brown but the middle still soft.
- Do not over bake.
- Let cool in the pan for 10min before transferring to a cooling rack and cool completely.
- Enjoy with milk or your favourite drink, hot or cold!
Notes
Coconut sugar - We like using coconut sugar as a substitution to cut down on our consumption of regular sugar. You can certainly use regular sugar.
Butter gets the best flavour by far, but you can also use unflavoured oil.
Chocolate. The quality of the chocolate you choose to use really does make a difference. Use the best quality possible and you will not be sorry. Chocolate chips are fine to use, but having different size chocolate chucks really increase the 'wow' factor of these cookies.
Soaked oats or not? I soaked the oats and the cookie dough was quite soft. You could certainly add dry oats and just know it will soak up some of the moisture of the dough.
Coconut. If you want you can dry roast the coconut until it is golden brown and fragrant. This will give the cookie a more distinct coconut flavour.
Nuts. Take this recipe to a whole new level by adding chopped nuts!
Stay tuned as I plan to use these cookies as a base for a Delicious Chocolate Cheesecake
Double Chocolate Cheesecake – Made Healthy and Delicious! Recipe coming soon.
More Sourdough Recipes
- Easy Everyday Sourdough Recipe – with a secret
- Cheesy Cheddar Sourdough Bread
- Sourdough Chocolate Bread
- Sweet Sourdough Dinner Rolls or South African “Boerebeskuit”
Healthy And Delicious Recipes
- Healthy, Spiced Milk For Winter Colds, Flu Or A Sore Throat
- How to make The Best Granola Ever in only 20min on the stovetop
My favourite Sourdough gadgets
Cast iron dutch oven
Sourdough kit
Kitchen scale
Infra-red thermometer
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