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. 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.
Servings: 6 -8 cookies
Ingredients
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted creamy almond butter
- 1/4 cup almond flour
- 1/4 teaspoon fine grain sea salt
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 cup chopped walnuts
- 1/4 cup gluten-free rolled oats
- 1/4 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, beat together with a large spoon (I used a stand mixer) the egg, vanilla and almond butter until combined.
- Stir in the almond flour, salt, coconut sugar, and baking soda until smooth.
- 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)
- 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).
- 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.
- 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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These cookies were delicious, the texture was chewy and I will definitely be making these again!
Omg hands down my new favorite healthy cookie! Not only does it taste so so good, it actually has all the healthy ingredients that’s better for you too! Definitely a sweet staple to add into my dessert collection! The only alteration was I used pecans instead because I didn’t have any walnuts on hand. I stuck to exact measurements and all other ingredients. This batch made 12 cookies and I baked them for 10 minutes. Let them rest for abt 6-8 mins and they came out perfect, chewy inside and slightly crisp around edges. Ooh and tastes sooo yummy while still warm! You won’t be able to eat just one! Thank you for this recipe! It’s definitely a keeper!
After posting my original comment, I realized I did another alteration to the recipe. I also didn’t have any rolled oats on hand so I used gluten free instant oats instead. Again, this recipe will be saved as a sweet staple to my dessert collection! Thanks again for this sweet and healthy recipe to the best healthy chocolate chip cookie ever!
I just finished baking these cookies. They are delicious! Thank you for the recipe 🙂
Happy you loved them!
Oh yeah these are the best! Thankfully, I doubled the recipe. Since I did not have enough almond butter, I also added peanut butter and tahani. I used buckwheat flakes instead of oats and reduced the sugar a bit. Simply divine!