I experimented with this lemon blueberry recipe for months, making at least half a dozen batches! I wanted a recipe that would work with someone’s nutrition goals, meaning the calories wouldn’t be exorbitantly high. Did you know a standard bakery muffin is 450+ calories?! I also wanted to keep the saturated fat in check and add a bit of protein, hence the olive oil and Greek yogurt.

But of course flavor and texture needed to reign supreme! By experimenting with ratios and adding the smart but easy step of the blueberry maceration, we nailed it! What results is a muffin that is bursting with blueberry flavor, light, moist and the perfect sweetness level.

Key Recipe Notes for These Healthy Blueberry Muffins

• Each muffin has 227 calories, 4 grams of protein and 2 grams of saturated fat. A standard bakery store muffin is typically 450+ calories.
• There are a couple of extra steps to take with prepping the blueberries, but they make ALL the difference in taste, so please DO NOT skip these steps.
• The muffins taste best when eaten within 3 days, stored on the counter at room temperature in an airtight container. Past 3 days they will likely get a bit soggy.

Recipe Ingredients Needed

Macerated Blueberry Ingredients

The maceration step is the single biggest flavor upgrade in this recipe. As the berries sit with lemon juice and sugar, they soften and release a deeply concentrated blueberry liquid that ribbons through the batter and flavors every bite. Skipping it will result in a noticeably less fruity muffin.

• 1 teaspoon granulated sugar
• 1 teaspoon fresh lemon juice
• ½ cup fresh or frozen blueberries

MUFFIN INGREDIENTS

The remaining ingredients needed for the blueberry muffins are all standard muffin ingredients, we just subbed out the butter for olive oil and Greek yogurt.

• 1 and ¾ cups (224g) all-purpose flour, plus 1 to 2 teaspoons for tossing blueberries before they go into the batter.
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt – Fine sea salt is called for here because its fine grain dissolves evenly into the batter without leaving pockets of saltiness. If you only have table salt, use the same amount. Kosher salt is not recommended for this recipe because the larger, coarser flakes do not distribute as evenly in a thin batter.
• ½ cup (100g) granulated sugar. If you really want to increase the sweetness, you can add a couple of additional tablespoons and it won’t dramatically change the calories. But as is I find them the perfect sweetness for breakfast.
• 4 tablespoons (44g) brown sugar, loosely packed
• 2 large eggs, cold or room temperature is fine.
• ⅔ cup (160g) 2% Greek yogurt. Feel free to use 5% if that is what you prefer, but we do not recommend using fat free.
• ½ cup (106g) olive oil. Make sure to use a milder cooking olive oil, not a dipping or dressing olive oil with a stronger flavor.
• 2 tablespoons (32g) 2% milk
• 2 teaspoons pure vanilla extract
• Zest of 1 large lemon
• 1 tablespoon fresh lemon juice
• ¾ cup fresh blueberries, divided (see recipe directions)

Recommended Equipment

Besides a standard 12 cup muffin tin, I recommend a cookie scoop for easy batter distribution. This 2 tablespoon size is perfect for filling muffin tins with 2 scoops. Pro tip is to spray the scoop with a bit of cooking spray so batter slides off easier.

How to Make Healthy Blueberry Muffins

1. Macerate Berries: Start by macerating the blueberries. In a small bowl, combine ½ cup of blueberries with 1 teaspoon of granulated sugar and 1 teaspoon of fresh lemon juice. Stir gently to coat, then set aside for at least 15 minutes. While berries macerate, preheat oven to 375 and line a 12 cup muffin tin with liners.

2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add both sugars and whisk again until everything is evenly combined, about 30 seconds.

3. Mix wet ingredients: In a separate medium bowl, whisk the eggs until the yolks and whites are fully blended. Add the Greek yogurt, olive oil, milk, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth and uniform, about 1 minute.

4. Combine ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, fold everything together with slow, gentle strokes. Stop as soon as no dry streaks of flour remain. The batter will look a little lumpy, and that is exactly right.

5. Add blueberries: From the ¾ cup of plain blueberries, set aside about ¼ cup to press into the tops of the muffins later. Toss the remaining ½ cup in 1 to 2 teaspoons of flour until lightly coated, shaking off excess. Fold these into the batter with 3 or 4 gentle strokes.

6. Add macerated blueberries:  Pour the macerating berries and all of their accumulated juice into the batter and fold in with 2 or 3 more strokes.

Baking instructions

Divide the batter evenly among the 12 muffin cups (a little less than ⅓ cup each). Each cup should be filled almost to the top. Press 2 to 3 of the reserved plain blueberries gently into the top of each cup.

Bake at 375°F (190°C) for 22 to 24 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Allowing the tops to brown well brings out more sweetness without added sugar, however you can add a dusting of turbinado sugar on top if you wish.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are best enjoyed warm but will continue to develop flavor as they cool.

Recipe Tips for Making Bakery Stye Muffins

• Overmixing muffin batter at the stage where wet and dry ingredients are combined is the most common reason muffins come out dense and tough. You want to fold everything together with slow, gentle strokes. Stop as soon as no dry streaks of flour remain and it’s okay if the batter is a little lumpy.
• Before making any type of berry muffin, it’s advised to toss the fruit in a bit of flour. This step helps them stay suspended rather than sinking to the bottom during baking. Reserved berries pressed into the top do not need to be floured since they sit on the surface.
• For an optional but noticeable flavor boost, add ¼ teaspoon of pure almond extract along with the vanilla. It adds a warm, almost bakery-style depth that pairs especially well with blueberry and lemon.
• To make these muffins a touch sweeter without significantly changing the nutrition profile, add 1 tablespoon of honey to the wet ingredients along with the oil and yogurt. Honey adds a floral sweetness that pairs well with both blueberry and lemon and contributes only about 5 calories per muffin.
  

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to 3 days. For best texture, place a paper towel under and over the muffins to absorb excess moisture. Refrigerate for up to 5 days, though they may dry out slightly.

Reheat/Warming

Warm individual muffins in the microwave for 15 to 20 seconds. For a firmer top, place in a 300°F (150°C) oven for 5 to 8 minutes.

Freeze/Thaw

Freeze fully cooled muffins in a zip-top freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about an hour. Reheat in the microwave for 20 to 30 seconds.

Healthy Blueberry Muffin FAQ’s

recipe Substitutions & Variations

• Lemon poppy seed – omit the blueberries and add 2 tablespoons of poppy seeds to the dry ingredients. Increase lemon zest to the zest of 2 lemons.
• Orange cranberry – swap the lemon zest and juice for orange zest and juice, and replace blueberries with roughly chopped fresh or frozen cranberries. Add an extra tablespoon of brown sugar to balance the tartness.
• All-purpose flour – white whole wheat flour can replace up to half the all-purpose flour for added fiber with minimal change in texture.
• Granulated sugar – coconut sugar can be used in equal amounts for a slightly deeper, less sweet flavor

More Delicious Breads & Muffin Recipes

• High Protein Banana Muffins
• Pumpkin Protein Muffins
• Easy Blackberry Crumble Cake
• Lower Sugar Pumpkin Banana Bread

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Lemon Blueberry Muffins

These blueberry muffins are tender, bright, and just sweet enough to feel like a treat without derailing your day.

Course Breakfast

Cuisine American

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Total Time 47 minutes minutes

Servings 12 muffins

Calories 227kcal

Author Andrea Howe

Cost $8

Equipment

• 1 2 Tablespoon Trigger Cookie Scoop

Ingredients

MACERATING INGREDIENTS

• 1 teaspoon granulated sugar
• 1 teaspoon fresh lemon juice
• ½ cup fresh or frozen blueberries

MUFFIN INGREDIENTS

• 1 ¾ cup all-purpose flour (224 g), plus 1-2 tsps. for tossing blueberries
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ cup granulated sugar 100g
• 4 tablespoon brown sugar (44 g), loosely packed
• 2 large eggs
• ⅔ cup 2% plain Greek yogurt 160 g
• ½ cup olive oil 106 g
• 2 tablespoon 2% milk 32 g
• 2 teaspoon vanilla extract
• zest of 1 large lemon
• 1 tablespoon fresh lemon juice
• ¾ cup fresh blueberries, divided

Instructions

• Start by macerating the blueberries. In a small bowl, combine ½ cup of blueberries with 1 teaspoon of granulated sugar and 1 teaspoon of fresh lemon juice. Stir gently to coat, then set aside for at least 15 minutes. The berries will begin to release their juice and soften slightly.
  1 teaspoon granulated sugar, 1 teaspoon fresh lemon juice, ½ cup fresh or frozen blueberries
• While the berries macerate, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add both sugars and whisk again until everything is evenly combined, about 30 seconds.
  1 ¾ cup all-purpose flour , 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt, ½ cup granulated sugar, 4 tablespoon brown sugar
• In a separate medium bowl, whisk the eggs until the yolks and whites are fully blended. Add the Greek yogurt, olive oil, milk, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth and uniform, about 1 minute.
  2 large eggs, ⅔ cup 2% plain Greek yogurt , ½ cup olive oil, 2 tablespoon 2% milk, 2 teaspoon vanilla extract, zest of 1 large lemon, 1 tablespoon fresh lemon juice
• Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, fold everything together with slow, gentle strokes. Stop as soon as no dry streaks of flour remain. The batter will look a little lumpy, and that is exactly right.
• From the ¾ cup of plain blueberries, set aside about ¼ cup to press into the tops of the muffins later. Toss the remaining ½ cup in 1 to 2 teaspoons of flour until lightly coated, then shake off any excess. Fold these into the batter with 3 or 4 gentle strokes.
  ¾ cup fresh blueberries, divided
• Pour the macerating berries and all of their accumulated juice into the batter and fold in with 2 or 3 more strokes.
• Divide the batter evenly among the 12 muffin cups (a little less than ⅓ cup each). Each cup should be filled almost to the top. Press 2 to 3 of the reserved plain blueberries gently into the top of each cup. If desired, sprinkle a bit of turbinado sugar on top.
• Bake at 375°F (190°C) for 22 to 24 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
• Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are best enjoyed warm but will continue to develop flavor as they cool.

Notes

Storage Instructions

Store cooled muffins in an airtight container at room temperature for up to 3 days. For best texture, place a paper towel under and over the muffins to absorb excess moisture. Refrigerate for up to 5 days, though they may dry out slightly.

Reheat/Warming

Warm individual muffins in the microwave for 15 to 20 seconds. For a firmer top, place in a 300°F (150°C) oven for 5 to 8 minutes.

Freeze/Thaw

Freeze fully cooled muffins in a zip-top freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about an hour. Reheat in the microwave for 20 to 30 seconds.

Nutrition

Serving: 1muffin | Calories: 227kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 329mg | Potassium: 52mg | Fiber: 1g | Sugar: 15g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

The post Healthy Blueberry Muffins appeared first on Howe We Live.

If you browse my site you’ll see that I enjoy using fruit in unexpected ways, such as adding cucumbers and sweet peppers to stone fruit, or tossing jicama and tajin with mango. Making fruit more interesting helps my nutrition clients increase their intake, which can in turn help make their nutrition goals feel a lot more attainable.

Fruit is filled with water, vitamins and minerals, fiber and of course flavor. It’s a great way to enjoy something sweet, without consuming a ton of calories. So it’s good for you and can make weight management and weight loss a lot easier. That’s why I will continue to post fun and unique ways to add more fruit to your diet, including this amazingly refreshing and flavorful cantaloupe fruit salad.

Ingredients for Cantaloupe salad

• ½ cantaloupe melon, seeded and cubed into 1″-2″ pieces. May double the recipe and use a whole cantaloupe if you need a larger amount for entertaining. You may also use a honeydew melon, however I love the contrast of colors using cantaloupe.
• ⅓ cup thinly sliced red onions. Pro tip, soak red onions in a ice water bath for a few minutes before tossing into the salad, to help remove some of the sharp bitterness.
• ¼ cup pistachios, roughly chopped. Other nuts like pine nuts or peanuts could also work, however we love the buttery flavor and contrast color of using pistachios.
• ¼ cup buttery green pitted olives such as Castelvetrano or Mission green olives. We do not recommend using stuffed olives or green tangy olives like Manzanilla. The olives should be sliced or torn in half.

To make the dressing and garnish

The salad calls for a very light smattering of dressing, just to enhance the flavors of the fruit, nuts and olives. As opposed to a leafy green salad which can read too dry if not enough dressing is tossed in, the fruit and other ingredients are naturally juicy and just need their flavor highlighted.

• 3 tablespoons extra virgin olive oil or avocado oil. Something with a bit of flavor is preferred, rather than just a neutral oil.
• 2 tablespoons lemon juice, about ½ of a large lemon.
• ½ teaspoon honey or maple syrup, just to add the tiniest bit of sweetness
• Sea salt and black pepper to taste
• 2-3 tablespoons fresh chopped herbs like Italian parsley, mint or basil, to serve as a garish.

How to Make Melon Salad

Begin by adding the sliced red onions to a small bowl of ice water, allowing them to soak for about 10 minutes. This extra step removes the bite and bitterness of raw red onions. This makes them more mellow and enjoyable when added to a salad, and doesn’t detract from the other flavors. After a few minutes, simply drain from the bowl and set aside.

In a medium serving bowl, add the dressing ingredients and whisk together. This will make it easier and quicker to toss the salad ingredients in the light dressing.

Add the cantaloupe to the bowl, along with the olives, pistachios, red onions and fresh herbs. Toss gently in the dressing and add sprinkle with additional sea salt and fresh cracked black pepper if needed.

Salad can be made up to 3 hours in advance and stored covered in the fridge till ready to serve. Alternatively, if you’d like to prepare the salad well in advance, add all ingredients to the bowl except the dressing, and toss together with the dressing before serving.

Recipe Variations for Cantaloupe Fruit Salad

While this seems like a very straightforward recipe you wouldn’t be able vary too much, there’s a surprisingly number of ways you can vary it!

Add protein for more substance: turn this salad into a fun new main by adding grilled chicken, shrimp, prosciutto or sliced salami. All choices would fit perfectly with the salads flavor profile.

Cheese please! Including crumbled feta or a mild cheese like mozzarella balls adds a bit of protein and creamy goodness.

Toss in veggies, like thick sliced Persian cucumbers, heirloom tomatoes, avocados or arugula. You can also make it even more herby by increasing the quantity of fresh chopped herbs used.

Serving and Storage Directions

The salad tastes best slightly chilled, so if time allows, chill in the fridge for about 20-30 minutes before serving. A nice touch when serving is to include extra helpings of chopped pistachios and fresh herbs so that guests can add more toppings if they wish.

The dressing is light enough to where leftovers can be stored in the fridge for a bit without the salad wilting. However, the oil and citrus will draw out even more juices from the fruit so eventually if stored too long, the salad will get too watery.

For best results, store leftovers in an airtight container in the fridge for up to a day, maybe 2 days max.

More Delicious Summer Salads

• Stone Fruit & Fresh Veggie Salad
• Berry Breakfast Salad
• Mango, Jicama and Tajin Salad
• Classic Fruit Ambrosia Salad
• Lemon Orzo Pasta Salad

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Cantaloupe Salad with Pistachios and Green Olives

A light and refreshing fruit salad made with cantaloupe melon tossed with pistachios and green olives for a savory twist.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 184kcal

Author Andrea Howe

Cost $8

Ingredients

• ½ Cantaloupe cubed
• ⅓ cup Red onion thinly sliced
• ¼ cup Pistachios roughly chopped
• ¼ cup Green olives sliced in half
• 3 tablespoon Extra virgin olive oil
• 2 tablespoon Lemon juice
• 1 tsp Honey up to 2 teaspoon for desired taste
• Kosher salt and black pepper to taste

Instructions

• Thinly slice red onion, then add it to a small bowl of ice water and allow to soak for 10-15 minutes. When ready, drain from the water to add to the salad.
  ⅓ cup Red onion
• In a medium serving bowl or platter, add the dressing ingredients and whisk together.
  3 tablespoon Extra virgin olive oil , 2 tablespoon Lemon juice, 1 teaspoon Honey
• Add remaining ingredients to the serving bowl with the dressing, and toss gently to coat all pieces in the dressing.
  ½ Cantaloupe , ¼ cup Pistachios, ¼ cup Green olives
• Sprinkle with fine sea salt and fresh cracked black pepper to taste, and serve.
  Kosher salt and black pepper

Notes

Store leftovers in the fridge in an airtight container for up to 1-2 days. 

Nutrition

Serving: 0.5cup | Calories: 184kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 219mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2399IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg

The post Cantaloupe Melon Salad appeared first on Howe We Live.

What makes this recipe unique compared to a traditional classic chip cookie? These Chocolate Chip Cookies with Olive Oil put a healthier spin on a classic favorite by using oat flour and olive oil in place of traditional white flour and butter.

This simple swap boosts fiber and helps lower saturated fat, while still creating a soft, thick, satisfying cookie packed with rich chocolate flavor and that classic homemade feel. And don’t worry, my simple tips and tricks make sure your cookies don’t come out dry and crumbly, which can happen when using oat flour. Nor will they spread into a flat puddle because we used olive oil instead of butter.

Why You’ll Fall In Love With these Olive Oil Chocolate Chip Cookies

• These chocolate chip cookies use olive oil and oat flour to add fiber and lower saturated fat, but keep all the flavor and texture you love about classic chocolate chip cookies!
• Chocolate chip cookies using oat flour are also naturally gluten free (make sure to use certified gf oats) and can easily be made vegan with a few simple swaps.
• Make your own inexpensive oat flour at home simply by blending oats to a fine powder, keeping the recipe budget-friendly!
• A couple of simple recipe tips guarantee great results and avoid common complaints and problems when baking with olive oil and oat flour. No dry, crumbly texture, no overwhelming olive oil flavor, and a cookie that rises and holds its structure.

Basic Chocolate Chip Cookie Recipe Ingredients

Measure and mix your dry ingredients in a medium bowl and your wet ingredients in a larger bowl. (You’ll be adding the dry to the wet.)

Dry Ingredients

• 1 ¼ cups oat flour – you can purchase out flour at most markets, or easily make your own at home using oatmeal and a high speed blender or food processor. Make sure to see my oat flour tip below, if using a food processor!
• ¼ cup almond flour – I chose to add a bit of almond flour to avoid any dryness issues, improve texture (almond flour gives a more balanced crumb) and structure (oat flour lacks gluten so almond flour helps hold the cookie batter together).
• 1 tablespoon ground flaxseed – also called flax meal, helps control cookie spread and gives a small nutrition boost via a bit of extra fiber.
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Wet ingredients

• ⅓ cup olive oil – Make sure to use a mild cooking olive oil, not a drizzle olive oil that can be too peppery or overpowering.
• ½ cup brown sugar – using a combo of brown sugar and granulated sugar is standard in chocolate chip cookies, but while most recipes use equal parts, I used more brown sugar in the recipe to help prevent cookie spread and to hold onto more moisture.
• 2 tablespoon granulated sugar
• 1 egg + 1 yolk – we add an extra yolk to add a richer flavor to the cookie, since we skip the butter used in traditional chocolate chip cookies. The extra yolk also helps give the cookies a chewy center, tender crumb and enough structure to hold together.
• 2 teaspoon vanilla
• ¾ cup dark chocolate chips or chunks

OAt Flour Tip

If making your own oat flour using a food processor, it will likely need to be sifted for a lighter, finer texture. Either pass processed flour through a fine mesh strainer, or a flour sifter.

Step-by-Step Directions

Preheat and Seperate Ingredients

Begin by preheating the oven to 365 degrees Fahrenheit, which is the perfect temperature to help set a crispy outer crumby but a still chewy center.

Then mix the dry ingredients in a medium bowl and the wet ingredients in a large bowl.

Combine ingredients

Add the mixed dry cookie ingredients to the wet ingredient bowl and combine the two well. Gently fold in the chocolate chips or chunks (you can also chop up a baking bar).

let Rest & refrigerate!

The important next step is to let the cookie dough rest on the counter for about 10 minutes, and then refrigerate for at least 30 minutes! This helps the oat flour absorb the liquid and the dough to firm up, resulting in less cookie spread.

Bake Cookies

Once dough is chilled, form a high dollop of dough, about 30-35 grams each, on a parchment lined baking tray, making sure to leave at least 2 inches between the cookie dough to allow for spread. Bake for 14 minutes.

Remove from the oven and immediately sprinkle with flaky salt if desired. Allow to set for 5 minutes, then remove to a wire rack and allow to cool completely before storing. 

Recipe Substitutions & Alterations

• Use dairy free chips and a vegan egg replacer or “flax egg” in the wet ingredients for a vegan version. To make the equivalent of one flax egg, add 1 tablespoon flax meal and 3 tablespoons of water to a small bowl and mix with a fork until fully combined. Set aside for 5 minutes to allow the flax egg to thicken before using it.
• Use either milk chocolate or dark chocolate chips, however the cookies will have a slightly higher sugar content than noted in the nutrition facts, if using milk chocolate. 
• Substitute canola oil for olive oil for a similar nutrition profile and taste and texture.

Important Recipe Tips & Tricks

For slightly fancier cookies, sprinkle with flaky salt right out of the oven.

To save money, grind your own oat flour in a high speed high power blender or food processor in under a minute.

The slightly higher bake time than traditional chocolate chip cookies is because olive oil based cookies often spread quickly. The 365 bake time helps set the edges faster before the dough spreads too much, resulting in crisp edges but a stilly chewy, gooey center.

Chill the dough for at least 30-45 minutes before forming cookies to help prevent excessive cookie spread.

Olive Oil Chocolate Chip Cookie Recipe FAQs

Storing Olive Oil Chocolate Chip Cookies

Cookies can be stored in an airtight container on the counter for up to 1 week. The cookies will get a bit crisper texture as the days pass, so if you want the soft chewy center, enjoy within a couple of days!

You can also freeze these cookies for up to 3 months. I like to let them cool and then freeze them in a single layer on a small sheet pan or cookie sheet before transferring to a freezer-safe bag. That way they don’t stick together during freezing. Allow cookies to thaw at room temp completely before eating.

More Delicious Dessert Recipes

• Warm Chai Bundt Cake
• Oatmeal Craisin Cookies
• The Best Olive Oil Cake
• Blackberry Crumble Cake
• Peach Puff Pastry Tarts with a light creamy topping

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Did you make this recipe?

If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.

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Gooey Chocolate Chip Cookie Recipe (with Olive Oil & Oat Flour)

Chocolate chip cookies made with oat flour and olive oil for a softer, chewy texture with less saturated fat and added fiber. A better-for-you cookie that still tastes like the real thing.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 14 minutes minutes

Total Time 59 minutes minutes

Servings 16 cookies

Calories 162kcal

Author Andrea Howe

Cost $8

Equipment

• 1 rimmed baking sheet or 2 ¼ sheet trays

Ingredients

Dry Ingredients

• 1 ¼ cups oat flour
• ¼ cup almond flour
• 1 tablespoon flaxseed
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ⅓ cup extra virgin olive oil
• ½ cup brown sugar
• 2 tablespoon granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoon vanilla
• ½ cup dark chocolate chips or chunks

Instructions

• Preheat the oven to 365 degrees Fahrenheit.
• Mix dry ingredients in a medium bowl.
  1 ¼ cups oat flour, ¼ cup almond flour, 1 tablespoon flaxseed, ½ teaspoon baking soda, ½ teaspoon salt
• Mix wet ingredients in a large bowl.
  ⅓ cup extra virgin olive oil , ½ cup brown sugar, 2 tablespoon granulated sugar, 1 large egg , 1 large egg yolk, 2 teaspoon vanilla
• Add dry ingredients to wet ingredients and mix well, then fold in the chocolate chunks or chips.
  ½ cup dark chocolate chips or chunks
• Let the cookie dough sit on the counter for 10 minutes, then chill in the refrigerator for at least 30 minutes.
• Remove dough from the fridge and form a high dollop of dough, about 30-35 grams each on a parchment lined baking tray, making sure to leave at least 2 inches between the cookie dough to allow for spread.
• Bake for 14 minutes.
• Remove from the oven and immediately sprinkle with flaky salt if desired. Allow to set for 5 minutes, then remove to a wire rack and allow to cool completely before storing.

Notes

Make sure to chill dough for at least 30 minutes before baking. This will help prevent the cookies from spreading too much. 

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 91mg | Fiber: 1g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 1mg

The post Healthy(ish) Chocolate Chip Cookie Recipe appeared first on Howe We Live.