I am so excited to share this recipe with you today! When i saw a healthy chocolate chip cookie recipe on detoxinista, i was eager to try it out myself, but skeptical it would yield truly tasty cookies.
I made a few tweaks and i have to say, this is the best healthy recipe i've made to date, including grain-free rosemary crackers and homemade granola bars, which i'll be sharing in the coming days. The cookies are moist and flavorful and retain a just-out-of-the-oven texture. If you prefer a firmer cookie, you can refrigerate to firm up.
I tried the recipe both with butter and with coconut oil and while the texture was virtually identical, I have to admit, I preferred the taste of the batch made with butter. I've never been a huge fan of coconut and the oil definitely has a distinct flavor.
I would love to develop a taste for coconut oil since it seems to be a central ingredient to many healthy recipes, so I think next time, I'll split the difference and use half-and-half.
Store in an airtight container and these will last a week, if you have that much self-control.
Or enjoy right away because these really are a treat served warm!
Healthy chocolate chip cookies
· 1 ½ cup almond meal
· ¼ tsp. baking soda
· ¼ tsp. sea salt
· ½ tsp. cinnamon
· 2 tbsp. butter or coconut oil (softened)
· 1 egg
· 2 tbsp. maple syrup
· 2 tbsp. agave nectar
· 1 tsp. vanilla extract
· ½ cup chocolate chips
1. Preheat oven to 350°F. In a medium-sized bowl, combine all dry ingredients, except chocolate chips. In a separate bowl, combine remaining ingredients and mix well.
2. Add wet mixture to dry and mix into dough-like consistency. Stir in chocolate chips.
3. Drop onto parchment paper-lined baking sheet with a tablespoon or cookie scoop. Bake for 10 minutes, turning pan 180° halfway through bake time.
Makes 15-20 cookies.
- Store in air-tight container
- Refrigerate to harden
Click here for printable recipe!