Description
These Healthy Chocolate Chip Cookies are a delicious and nutritious twist on a classic favorite. Made with almond or whole wheat flour, natural sweeteners like honey or maple syrup, and rich dark chocolate chips, these cookies offer a wholesome treat without compromising on flavor. Perfectly soft, slightly chewy, and subtly sweet, they make a great snack or dessert for anyone seeking a healthier indulgence.
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 the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the almond or whole wheat flour, baking soda, and salt until evenly combined. Set this aside for later.
- Combine wet ingredients: In a separate large bowl, add melted coconut oil or butter, honey or maple syrup, vanilla extract, and the egg. Mix well until the mixture is smooth and fully blended.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Add chocolate chips: Fold in the dark chocolate chips carefully to evenly distribute them throughout the cookie dough.
- Scoop and shape: Using a tablespoon, scoop out portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon to shape them.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges turn golden brown indicating the cookies are cooked through.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This helps prevent breaking and improves texture.
Notes
- You can substitute almond flour with whole wheat flour but it will slightly change the texture and taste.
- For a vegan version, swap the egg with a flax egg and use maple syrup with coconut oil instead of butter and honey.
- Make sure to not overbake the cookies to keep them soft and chewy rather than crisp.
- Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use dark chocolate chips with at least 70% cocoa content for added antioxidants and less sugar.
