Healthy Chocolate Chip Cookies that actually taste good! Gluten free, vegan, and made with coconut oil, almond butter, almond flour, and dark chocolate chunks!
Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them.
All hail Healthy Chocolate Chip Cookies!
A HEALTHY chocolate chip cookie?!
I know I know I know, but hey! We’re all still kiiiiiind of sticking with our “New Year, New Me” Healthy Eating Resolutions, riiiight?
So. Yes. Healthy Chocolate Chip Cookies.
Buuuuut, do they TASTE good?!
Ohhhhh heck yes.
You guys. This is my Healthy Chocolate Chip Cookies Recipe and they taste like the most magical, warm, sweet, chocolatey, little bite you ever did eat.
Take a classic recipe and make it healthy! 😉
Easy, right? 😉 Let me explain.
Today, I took one of my favorite chocolate chip cookie recipes and made it healthier by making super simple adjustments that most people probably won’t even notice anyway:
- Coconut oil and almond butter instead of butter <– the combo is KILLER, because hello yummy almond butter
- 1/4 cup sugar instead of 3/4 cup <– you reeeeeally don’t need all that much to sweeten these cookies
- Bob’s Red Mill Almond Flour instead of all purpose <– their almond flour is pure magic. It’s ground whole blanched sweet almonds, high in protein, low in carbohydrates, and is naturally gluten free!
- Dark chocolate instead of milk chocolate <– dark chocolate is basically a super food 😉 and it’s delicious
PLUS, making these few simple changes still results in a really delicious cookie and the best part is, THIS is a cookie you can feel really good about eating!
They’re really easy, too.
Of course. 😉
You’re going to start by making a chia egg.
ALL you’re doing is mixing together 1 tablespoon of Bob’s Red Mill Chia Seeds with 3 tablespoons of water and letting it sit for 10-15 minutes. This replaces the standard egg in a recipe.
Once that’s ready to go, you’ll set that aside while you beat together the teeniest bit of coconut oil, brown sugar, all natural almond butter (the no sugar, just nuts kind), and vanilla until it’s nice and fluffy.
Pro tip. Your coconut oil should be solid at room temperature. If it’s not for some reason, throw it in the fridge until firm.
To that mixture, you’ll beat in Bob’s Red Mill Almond Flour, baking soda, and salt.
Once THAT’S combined, beat in both dark chocolate chunks AND dark chocolate chips.
You’ll scoop ’em, using a 1/4 cup measuring cup (because big cookies > small cookies), and bake ’em until they’re gooey, golden, and delicious.
The result is a healthy cookie, that I PROMISE you, doesn’t “taste healthy” at all. It’s warm, it’s nutty, it has a nice hearty texture, and I love the subtle almond flavor with the slightly sweet, melty rich dark chocolate.
Do me a favor, make these cookies, and feel amazing that you get a cookie that’s actually good for you.
How do you stay on track with your New Year’s Resolutions? For me, sweets are my weakness, so I LOVE making healthier sweet treats to stay on track! Show Me the Yummy!
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2 tablespoons coconut oil room temperature (should be a solid - not melted)
- 1/4 cup brown sugar packed
- 1/4 cup natural almond butter room temperature (ingredient list should just be roasted almonds)*
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cups dark chocolate chunks
- 1/4 cup dark chocolate chips
- Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
- In a small bowl stir together chia seeds and water. Let sit for 10-15 minutes.
- In the bowl of your stand mixer (or using a hand mixer), place coconut oil, brown sugar, almond butter, and vanilla.
- Beat until fluffy, about 30-60 seconds.
- Beat in chia egg until combined.
- Add in flour, baking soda, and salt and beat until well combined.
- Beat in chocolate chunks and chips.
- Using a 1/4 cup measuring cup, scoop the dough into 7 even cookies.
- Bake in preheated oven for 10-12 minutes or until the cookies are golden.
- Cool slightly and eat immediately or cool completely and store cookies at room temperature in a sealed airtight container!
*Natural almond butter should be stored in the fridge and does have separation. Make sure you stir the almond butter thoroughly and remove from fridge before using it in this recipe.
Thanks again to Bob’s Red Mill for helping to keep our healthy eating on track and sponsoring today’s post!