Healthier Chocolate Chip Cookies

After a camping trip by kids got addicted to chocolate chip cliff bars. The bars were an easy snack to pack while camping and very portable. My kids ate them for breakfast, as a snack while hiking, and when they want dessert. The problem is that every cliff bar is over $1. That adds up pretty quickly. So I went home and decided that I wanted to make my own version of this bar. To me a cliff bar is a healthier version of a cookie. Although the ingredients are more whole and natural, it is still a calorie dense snack. Then again, that's what an energy bar is right? Energy = calories.

It took me about 4 batches of cookies before I came up with these ones. I experimented with protein powder, but that left an after taste my kids didn't care for. I decided to use egg white to add protein to the cookies instead of protein powder. I tried multiple sugar alternatives including agrave syrup, honey, and maple syrup. My kids seemed to favor the brown rice syrup and they like it much sweeter than I would have preferred. But kids like sweeter items such as juice boxes which my kids will bride and beg to have. I was trying to avoid using flour, but I found without it the cookie will just flatten and not hold its shape. My kids gave their final approval on this version. Hope you enjoy it as well with half the guilt.

And yes, I realize it's ironic for me to post a health conscious recipe after just posting a brownie recipe. The chocolate chip cookies can be your monthly treat, whereas the brownies are a yearly treat. Grab yourself a glass of milk and cheers!

Ingredients:
1 c. rolled oats
1/8 c. date puree
1/2 c. whole wheat flour
2 Tbsp flexseed meal
1 Tbsp wheat germ
1 tsp baking powder
1/8 c. unsweetened coconut flake
2 Tbsp coconut oil
1/4 c. brown rice syrup
2 egg whites
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/2 c. chocolate chips

Directions:
1. Preheat oven to 350F.
2. On a baking sheet, spread the rolled oat into an even single layer and toast at 350F for 10 minutes. Stir occasionally for an even toast.
3. Reduce heat to 300F.
4. Make the date puree. In a food processor, puree dried dates.
5. In a mixing bowl, add the rolled oats and pureed dates. Work the dates and rolled oats together until it is evenly mixed.
6. Add to the rolled oat mixture the baking powder, whole wheat flour, flaxseed meal, wheat germs, coconut flakes, and cinnamon. Mix the dry ingredients together.
7. Add the coconut oil, brown rice syrup, vanilla extract, and egg white. Mix thoroughly.
8. Add chocolate chip and stir into mixture.
9. On a baking sheet, add ~ 1 1/2 Tbsp of cookie mixture. Lightly flatten the cookie mixture.
10. Bake at 300F for 12 minutes. Makes roughly 12-14 cookies.
11. Remove and place on rack to cool.