HEALTHY CHOCOLATE CHIP COOKIES
Food

Healthy Chocolate Chip Cookies with a hidden vegetable (your kids won’t detect)

If you’re a frequent visitor to my blog or follow us on Instagram, you’ll probably know that our middle son, Oliver isn’t a great eater. As a result, I often try to find recipes that have hidden ingredients or appear to be one thing, but are actually another!

He’s been sick recently so I’ve been testing some new recipes to see if he likes them and if they pass his ‘picky’ test. I’ve found 2 that he likes and seeing as they were super easy, I thought I’d share. Here is the one for his favourite:

Healthy Chocolate Chip Cookies (with cauliflower and no butter)
The original recipe comes from Kelley at Chef Savvy – thank you!

3/4 cup coconut oil (not melted)
3/4 cup light brown sugar (or coconut sugar or sugar alternative you might use)
1 large egg
2 teaspoons vanilla extract
1 cup of cauliflower rice (the hidden ingredient!)
1½ cups plain flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet chocolate chips

HEALTHY CHOCOLATE CHIP COOKIES

Instructions
1. Preheat oven to 350F/180F degrees.
2. Blend your cauliflower or cut up into very small pieces to make rice-looking pieces. If cutting by hand, this can make a bit of a mess but I do a whole cauliflower at a time and keep it on-hand for adding to anything I can find. Cook the cauliflower into a steamer or water, then drain in a sieve. Transfer to a tea towel, and start to twist and squish to take the water out. You want to remove as much water as possible, it takes me about 5-10 minutes. Set aside to cool.
3. Add coconut oil and sugar to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes. You can also do this with a wooden spoon or with your hands but a mixer is ideal (we’re still waiting for all of our kitchen stuff to arrive in our container so I’m making to without it for now).
4. Add in vanilla and egg
5. Add the flour, baking soda and salt to the same bowl (I’m a fan of the one bowl recipe). 
6. Fold in chocolate chips.
If you find the dough is too dry, add a tablespoon of milk and stir through to get the dough to stick together better.
I use my hands to roll balls and then use a fork to squish them down a bit on the baking tray. Unlike butter, coconut oil doesn’t spread so to get a cookie look, I find the squishing is necessary.
Place in the oven and bake for 10-12 minutes.
Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
Store in an airtight container.

Sometimes when I’m experimenting with a new ingredient, I make the recipe without the cauliflower (reducing other dry ingredients by a bit too if doing this) then test one before making a batch. If the cookie comes out and you like it, you can add more cauliflower (and then a bit more flour so it’s not too wet). It’s pretty forgiving so don’t be afraid of my add a bit of this, take a bit of this out. Baking can be quite exact but I find if you have the essentials (fat, sugar, flour) in the right quantities, it’s not usually a disaster!

Find more recipes of mine in the food section here and find out more about me & Habitots here. We’ve left our busy life in Australia and have moved to country France for a more simple way of living. I love writing about all of our French adventures which you can find here as well. 

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