Description
These Healthy Chocolate Chip Cookies are a wholesome twist on the classic treat, made with almond or whole wheat flour, natural sweeteners, and dark chocolate chips. Perfectly soft and chewy, they offer a deliciously guilt-free indulgence with no refined sugars or unhealthy fats.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour or whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup coconut oil or melted butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond or whole wheat flour, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Combine Wet Ingredients: In a separate large bowl, add the melted coconut oil (or butter), honey (or maple syrup), vanilla extract, and the large egg. Stir the ingredients together until the mixture is smooth and homogenous.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing to maintain a tender cookie texture.
- Add Chocolate Chips: Gently fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Scoop and Shape Dough: Using a tablespoon, scoop out portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Press down lightly on each to flatten slightly for even baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the edges of the cookies turn golden brown but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
Notes
- You can substitute almond flour with whole wheat flour for a different texture and flavor.
- Use honey or maple syrup as natural sweeteners; adjust quantity slightly based on desired sweetness.
- Ensure coconut oil or butter is fully melted but not hot when mixing to avoid cooking the egg.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For vegan variation, substitute the egg with flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
