It’s a brand new year, and although the world around us has gone absolutely bonkers, we should all try our best to achieve wellness in our own way. Whether that means reducing your refined sugar intake or eating more plants, a few small steps in the right direction is better than none at all. I don’t know anyone who doesn’t enjoy a warm chocolate chip cookie right out of the oven (it’s just so comforting and nostalgic, am I right?), so I’ve created this recipe to be healthier than your standard chocolate chip cookie. The almond flour is naturally grain free and gluten free, therefore lower in sugar than standard grain-based flours. I’ve cut the butter down quite a bit and I’ve used coconut sugar instead of refined sugars. Give these cookies a try, I swear even the kids will love them!
Here are a few of my baker’s tips:
- If you are dairy free, you can use almond milk or full-fat coconut milk instead of whole milk
- If you are dairy free, you can replace the butter with 1/3 cup melted coconut oil
- To make these truly refined sugar free, use unsweetened chocolate chips
- Since these are made with almond flour, they will not be a crumbly cookie (they will be soft and moist)
- Store leftover cookies (if there are any!) in an airtight container in the refrigerator so they stay firm
- To make these Double Chocolate Chip, add 3-4 tablespoons of unsweetened cocoa powder!
Better-For-You Chocolate Chip Cookies
- 2 cups finely ground, blanched almond flour
- 1 tsp. fine sea salt
- 1/4 cup coconut sugar
- 1/2 tsp. baking soda
- 1 large egg
- 2 tsp. vanilla extract
- 5 Tbsp. melted, unsalted butter (see notes for non dairy)
- 1/4 cup whole milk (see notes for non dairy)
- 1 cup semi sweet chocolate chips
- Step 1 Preheat oven to 350 degrees. Line two baking sheets with parchment.
- Step 2 In a large bowl, combine the egg, milk, coconut sugar, melted butter and vanilla. Using a hand mixer, blend until smooth and fluffy.
- Step 3 In a separate bowl, whisk together the almond flour, salt, baking soda.
- Step 4 Gradually add the dry ingredients to the wet, mixing by hand with a silicone or wooden spoon until the ingredients are well combined. Fold in the chocolate chips.
- Step 5 Using a cookie scoop (I used a size 50 which is a tablespoon), plop down the cookie dough onto the baking sheets, spacing them a couple inches apart.
- Step 6 Gently press down on each ball of dough.
- Step 7 Bake 16-17 minutes or until the bottom of the cookies are golden brown and set.
- Step 8 Allow them to cool on the baking sheet to firm up slightly before enjoying.