Healthy Almond Flour Chocolate Chip Cookies
A healthier chocolate chip cookie that’s just as tasty as the old recipe you’re used to, but gluten-free and easily grain free or vegan.
This morning my preschooler and I headed to the gym for her swimming lesson. But when I told her it was time for her lesson she was not happy. Not happy AT all. Full blown hysteria ensued. Thankfully her instructor was very understanding and agreed we should take the week off. I thought I was in the clear and it would be smooth sailing – ha! The moment we got in the car meltdown number 2 began. “But Mommy you said we could get a special tweeeet after swimming. Can we at weeeest make cookies at home?” she sobbed.
Because being three can be tough. And because I am weak. And because I wanted cookies too, darn it, she won this one and we made the cookies. But I was not about to use white sugar and flour. I’ve been having great success baking with almond flour and almond meal lately (helllooo favorite Chocolate Muffins) and it’s so much more nutritious. I didn’t just love how healthy these cookies are compared to traditional chocolate chippers, I loved the nutty cake-like taste as well. I think I might even add a little almond extract next time to play up the almond. Almond flour is becoming easier and easier to find. I usually get it at Trader Joe’s or from Bob’s Red Mill brand. You’ll want blanched almond flour here, rather than the coarser almond meal.
- 1/2 cup unsalted butter, room temperature
- 1/4 cup coconut oil, room temperature
- 3/4 cup raw sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 cups almond flour (I use Bob's Red Mill)
- 2/3 cup all-purpose gluten free flour
- 1 cup semi sweet or dark chocolate chunks
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or coat lightly with cooking spray.
- In the bowl of a mixer, beat together the butter, coconut oil, and sugar until smooth and creamy, about 3 minutes. Add the vanilla and eggs and beat to combine.
- Add the baking soda, baking powder, and salt and beat to combine. Add the almond flour one cup at a time, beating to incorporate between additions. Beat in gluten free flour.
- Stir in chocolate.
- Drop rounded tablespoonfuls of dough onto the prepared cookie sheets, 2 inches apart. For a smoother look, roll dough into balls between your hands first. If dough is too wet to roll, you can stir a little more flour. Bake for about 12-15 minutes or until just starting to turn golden and cookies are set. Baking longer will result in a more crisp cookie, while baking for a shorter time will result in a softer cookie.
If you prefer a crisper, flatter cookie, add one additional egg and reduce the gluten free or coconut flour by half (don't reduce almond flour). A wetter dough will spread and crisp up more. *Vegan Option:
- replace butter with coconut oil, soft but not completely melted
- make 2 vegan "eggs" by stirring together 2 tablespoons flax meal and 6 tablespoons warm water in a small bowl
- use vegan chocolate chips
*Gluten Free Note: Be sure to use gluten free chocolate if you're on a gluten free diet.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 232 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 19mg Sodium: 83mg Carbohydrates: 19g Fiber: 3g Sugar: 11g Protein: 4g