The Best Healthy Chocolate Chip Cookie

These gluten-free, grain-free and refined-sugar-free cookies have crispy edges, a chewy center and a rich buttery flavor.

The Best Healthy Chocolate Chip Cookie

Super easy to make, packed with goodness & so yummy!

Nothing better than a chocolate chip cookie!

And this healthy version from Liz Moody’s new cookbook Healthier Together, lives up to it’s name!

Crispy edges, chewy center and so YUMMY!

Oh, and it happens to be gluten-free, grain-free and refined sugar free.

It’s made with 10 real, whole food ingredients: egg, vanilla extract, almond butter, almond flour, sea salt, coconut sugar, baking soda, walnuts, rolled oats (gluten-free!), and dark chocolate chips.

Plus it’s super easy to whip up! You could be eating one of these 30 minutes from now… just saying…

If you’ve noticed, the recipe makes just 6-8 cookies (we opted for 6 BIG cookies) because Liz feels the texture is best in the first day, though they stay well for a few days.  We personally love the smaller batch size precisely because it is so easy to whip up and there is really is nothing better than a fresh chocolate chip cookie with melty chips!

And we can’t recommend Liz Moody’s cookbook Healthier Together enough — lots of easy, delicious recipes ranging from snacks and appetizers to meals and treats! It’s not 100% gluten-free but easily adaptable!

Liz Moody has granted us permission, courtesy of Clarkson Potter, a division of Penguin Random House, to reprint this recipe for The Best Healthy Chocolate Chip Cookie.  Thank you Liz! We will me making these often!

Hope you love these cookies as much as we do!

Scroll down for recipe and leave comment if you try.

Recipe

The Best Healthy Chocolate Chip Cookie
 
Prep time
Cook time
Total time
 
These gluten-free, grain-free and refined-sugar-free cookies have crispy edges, a chewy center and a rich buttery flavor. Super easy to make and so yummy! Recipe from Liz Moody's Healthier Together and reprinted with permission from Liz Moody, courtesy of Clarkson Potter, a division of Penguin Random House.
Author:
Recipe type: Dessert, Cookies, Snack
Cuisine: Gluten-Free, Grain-Free, Refined Sugar-Free, Dairy-Free
Serves: 6-8 cookies
Ingredients
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup unsalted creamy almond butter
  • ¼ cup almond flour
  • ¼ teaspoon fine grain sea salt
  • ½ cup coconut sugar
  • ½ teaspoon baking soda
  • ¼ cup chopped walnuts
  • ¼ cup (gluten-free) rolled oats
  • ¼ cup dark chocolate chips or chopped dark chocolate
Instructions
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together with a large spoon (I used a stand mixer) the egg, vanilla and almond butter until combined.
  3. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth.
  4. Stir in the walnuts, oats and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick - that's okay)
  5. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Bake for 10 to 15 minutes, until the edges turn golden brown (I cooked mine for 9 minutes).
  6. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
  7. While the texture is best on the first day (Liz likes to make small batches and eat them fresh), they'll keep uncovered at room temperature for 2-3 days.

 

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