A healthier chocolate chip cookie for you!
I love cookies! For some reason, I have always saved my cookie baking for the holiday time of year. Maybe because that’s when I most enjoyed my grandmother’s Tollhouse chocolate chip cookies. Those are so delicious to eat and the emotional connection to my grandmother is an added level of enjoyment.
During college, when I couldn’t bake cookies because of lack of space and money, I definitely enjoyed my share of cookie dough straight from the pre-made roll of cookie dough.
As we get older, it’s important for women to watch the amount of added sugars and white flour in recipes because the after effects end up in our waistline. I know I can feel my belly jiggle as soon as I overindulge in sugary treats. For a lot of women it’s hard to stop at just one or two.
These gluten free chocolate chip cookies are super delicious! I learned about modifying ingredients for healthier treats about three years ago when I realized that my eating habits had to change. There are other sweeteners that we can use as an alternative to sugar.
I hope you love them! I can tell you that they freeze well and they’re good right from the freezer for sure!
Healthier Chocolate Chip Cookies
Ingredients
- 3 cups of almond flour
- 1 tsp baking soda gluten free
- 1/4 tsp sea salt
- 1/4 cup extra-virgin organic coconut oil
- 1/4 cup pure maple syrup
- 1 large egg
- 2 egg whites
- 1 tsp pure vanilla extract
- 1/2 cup 60% or higher dark chocolate chips
Instructions
- Preheat oven to 375º F and line two baking sheets with parchment paper (These will stick, so don’t skip this important step).
- Combine almond flour, baking soda, and salt in a medium bowl and mix well and set aside.
- Beat oil and maple syrup until creamy, approximately 3-5 minutes.
- Add egg, egg whites, and extract; beat for an additional 2 minutes.
- Add almond flour mixture to egg mixture and mix until blended.
- Add chocolate chips; mix until just blended
- Drop by rounded tbsp onto baking sheets. Flatten cookie with a spatula or leave as a mound. They won’t flatten on their own like traditional dough.
- Bake for 14-16 minutes until golden brown.