Go Back

Healthy Mesquite Chocolate Chip Cookies

Because mesquite powder ranks low on the glycemic index and is naturally sweet, this recipe completely eliminates refined white sugar and butter, relying instead on pure maple syrup, coconut oil, and hearty rolled oats
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 38 minutes
Servings: 24 Servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups Oat Flour or whole wheat flour
  • 2/3 Cup Casa De Mesquite Flour
  • 1 Cup Rolled Old Fashioned Oats
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 2/3 Cup Virgin Coconut Oil
  • 2/3 Cup Pure Maple Syrup or agave syrup
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 Cup Dark Chocolate Chunks 70% or higher, or sugar-free chips
  • 1/2 Cup Pecan Pieces optional, for crunch

Equipment

  • 1 Large Bowl
  • 1 Medium Bowl
  • 1 Whisk
  • 1 Cookie Cooling Rack

Method
 

Combine the Dry Base
  1. In a large bowl, whisk together the 2 cups oat flour, ⅔ cup sifted mesquite powder, 1 cup rolled oats, 1 tsp baking soda, and ½ tsp salt. Ensure the mesquite powder is completely lump-free.
Whisk the Natural Wet Ingredients
  1. In a separate medium bowl, whisk together the ⅔ cup melted coconut oil and ⅔ cup maple syrup until completely unified.
    Whisk in the 2 eggs and 2 tsp vanilla extract vigorously for 1 full minute until the mixture looks smooth, unified, and slightly thickened.
Fold the Cookie Dough
  1. Pour the wet ingredients into the dry oat-mesquite base.
    Gently fold everything together using a wooden spoon or rubber spatula just until a soft, cohesive dough forms.
    Fold in the 1 cup dark chocolate chunks and ½ cup pecan pieces.
The Hydration Rest
  1. Let the cookie dough rest on the counter at room temperature for 10 to 15 minutes. Do not skip this step; doubling the oats means they need this exact time to fully hydrate and guarantee the cookies hold their shape.
Bake and Cool
  1. Bake for 9 to 11 minutes. If baking both sheets at once, swap the top and bottom racks halfway through the baking time. The edges should look firm, while the centers remain soft.
    Let them rest on the hot baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

Pro Tip:
Infuse these healthy mesquite cookies with a vibrant, warm Mexican flavor profile.
  • The Spice Blend: Whisk 1 ½ teaspoons of ground Mexican Canela (cinnamon) and ¼ teaspoon of ground cayenne pepper directly into the dry oat flour base. The cinnamon brings a soft, woody sweetness, while the cayenne delivers a subtle, slow-burning heat at the back of the throat.