Basically, I took the standard chocolate chip cookie recipe and just started adding healthy ingredients + colorful ingredients until I found the perfect balance in these yummy loaded chocolate chip cookies.

Table of Contents

• The Story Behind the Recipe
• Healthy Loaded Chocolate Chip Cookies Ingredients
• How to Make Them
• How to Freeze Chocolate Chip Cookie Dough
• More Chocolate Chip Cookie Recipes

The Story Behind the Recipe

Back in high school, I entered an essay contest with a piece about the meaning of home. I got third place, which felt like a big deal at the time! I don’t remember much about the essay, other than two things.

One, the sheer panic I felt when I had to read it to a massive crowd at a real estate convention. Eek!

And two, the fact that I wrote a detailed paragraph about the smell of freshly baked chocolate chip cookies greeting me as I arrived home from school – and about how little things like that are what make a house feel like home.

It’s probably no surprise, then, that when my daughter started school last year, I baked chocolate chip cookies for her to arrive home to on her first day. I had to!

This particular cookie recipe was devised back when my kiddo was younger, even pickier, and in need of some heartier foodstuffs in her diet. So I added wheat germ, oats, and ground flaxseed to her favorite chocolate chip cookies, and bingo! Fiber Cookies were born. Or “Fiver Cookies” as her then-toddler self called them.

Now, they’ve evolved into “After-School Loaded Chocolate Chip Cookies” with candy-coated chocolate and sprinkles for color and fun. They’ve got the sweet stuff that makes them a treat but some added good stuff that gives them a bit of hearty nutrition that helps me, as a mom, feel a little more satisfied when she eats them.

Healthy Loaded Chocolate Chip Cookies Ingredients

• Butter – I like to use unsalted to better control the salt content in these cookies.
• Granulated sugar & brown sugar
• Eggs
• Vanilla
• White whole wheat flour – I like how white whole wheat has a bit of added nutrition without tasting TOO whole-wheat-y. But you can sub whole wheat if you prefer, or all-purpose.
• Baking soda
• Salt
• Toasted wheat germ: For some added fiber and nutty flavor.
• Flaxseed meal: For fiber, omega-3s, and protein.
• Rolled oats: Wholesome oats add heft, fiber, and a bit of protein.
• Chocolate chips or chunks – I like semi-sweet, but dark or milk chocolate will work too!
• Candy-coated chocolates – Either the naturally dyed version or M&Ms work.
• Candy sprinkles – Optional, but fun! I use the naturally dyed ones.

How to Make Them

These come together like your standard chocolate chip cookies, first mixing together the wet ingredients and the dry, then mixing them together and adding the chocolate and candies. Except you toast the wheat germ first.

How to Freeze Chocolate Chip Cookie Dough

I love to freeze the dough balls, then just bake a couple at a time right for a quick and easy snack. With the bonus aroma of freshly baked cookies!

Just scoop your dough and place the cookie dough balls on a baking sheet (no need to leave any space). Freeze them, then transfer the frozen balls to an airtight container or freezer bag and put them back in the freezer for up to 3 months.

When you’re ready to bake your healthy chocolate chip cookies, just pull some of the balls out, place them on a baking sheet (this time with 2-3 inches space), and bake according to the recipe directions.

Voila! Fresh baked cookies with hardly any effort!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

Healthy Loaded Chocolate Chip Cookies

Chewy, chocolatey, and loaded with both colorful goodies and some bonus good stuff. For fresh-out-of-the-oven cookies every time, just freeze the dough and bake a few at a time. So easy!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 30 cookies

Calories 203kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain salt or table salt
• 1/2 cup toasted wheat germ*
• 1/3 cup flaxseed meal aka ground flaxseeds
• 1 cup rolled oats
• 1 cup semi-sweet chocolate chips or chunks plus more for topping if desired
• 1 cup candy-coated chocolates plus a few more for topping
• 1/4 cup candy sprinkles optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer or in a medium bowl using a hand mixer, add the butter and sugars. Mix until well-incorporated, about one minute. Add the eggs and vanilla. Mix until combined. Add the flour, baking soda, salt, wheat germ, and flaxseed meal. Mix JUST until combined (do not overmix). Add the oatmeal, chocolate chips, candy-coated chocolates, and sprinkles if using. Mix just until incorporated.

Option 1: Bake ’em all now

• Scoop into 1.5-inch balls and top with two or three extra chocolate chips or candies if desired. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 8-10 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Option 2: Freeze now, bake later

• Scoop into 1.5-inch balls and line them up right next to one another on a cookie sheet. Top with two or three extra chocolate chips or candies if desired. Transfer to freezer. When frozen, break apart the cookie dough balls and place in a freezer bag. Put back in freezer until you’re ready to bake.
• To bake, pull as many cookie dough balls as you want to bake out of the freezer. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 9-11 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 87mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

The post Healthy Loaded Chocolate Chip Cookies appeared first on Kitchen Treaty.

I’ve always wanted to grow a banana tree. I hear they just might survive in our Pacific Northwest zone, but I’m not sure how one would fit into our landscape of otherwise evergreen conifers. When you think Northwest, you think black bears, buffalo plaid, and fir trees – not so tropical. Still, I think maybe a little tropical-feeling corner of the yard wouldn’t be so bad, right? Off to Pinterest …

Okay, I’m back and re-focused on these Dairy Free Brown Sugar Banana Muffins.

So, I had some bananas. Loads of super overripe bananas. And, because I can’t leave well enough alone, I thought I would start with these, but tweak them a bit. I thought I’d drop the applesauce from the equation (we were out) and instead add a bit more sweetness and moistness with brown sugar and a bit more banana, respectively.

It’s cliche to say, I know … but I ended up with easily my new favorite muffin.

These dairy free banana muffins are moist, full of banana flavor, and have a surprise brown sugar ribbon through the middle.

Yasssssss.

I swear it – you would truly never know these banana muffins are dairy-free and egg-free. Even my carnivorous guy clamors for them. And a (non-vegan) friend, who has had trouble finding a moist banana muffin recipe that actually tastes banana-y, loved these and requested the recipe. You got it!

Moist, sweet, full of flavor, super easy, super delicious brown sugar banana muffins.

I love it when life gives me bananas.

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Vegan Tropical Muffins with Crunchy Coconut Streusel
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

Print

Dairy-Free Banana Muffins with Brown Sugar Ripple

Best banana muffin ever! Full of banana flavor and so super moist you'd never know they're dairy-free. The surprise brown sugar ripple running through each muffin is the clincher.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 1 dozen muffins

Author Kare

Ingredients

• 2 tablespoons flax meal + 1/3 cup water
• 2 cups 265 g white whole-wheat flour (can substitute all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain sea salt or table salt
• 1 1/2 cups mashed ripe bananas 3-4 medium bananas, about 1 pound
• 2/3 cup dark brown sugar + 1/4 cup dark brown sugar divided
• 1/2 cup vegetable oil or canola oil
• 1 tablespoon vanilla extract

Instructions

• Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
• In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
• To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
• To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
• Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
• Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
• Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick – if it comes out clean, the muffins should be done.
• Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
• Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!

The post Dairy-Free Banana Muffins with Brown Sugar Ripple appeared first on Kitchen Treaty.