Healthy Chocolate Chip Cookies
These healthy chocolate chip cookies are just what you need when you crave something sweet but want to keep it healthy! They’re packed with better-for-you ingredients, are easy to whip up, and taste as delicious as your favorite classic. Indulge guilt-free with every bite, knowing they’re loaded with extra nutrients.
Servings: 12 cookies
Ingredients
Dry Ingredients
- ¾ cup (100 g) spelt flour , white or whole-grain
- ½ cup (45 g) blanced almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoon (20 g) melted coconut oil
- ¼ cup (80 g) honey
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
Other
- ⅔ cup (100 g) sugar-free mini chocolate chips
Instructions
Dry Ingredients
- Add spelt flour, almond flour, salt, and baking soda in a bowl. Mix well using a spoon, and set aside.
Wet Ingredients
- In another bowl, whisk honey and coconut oil using a handheld whisk until creamy, for 1-2 minutes. Add in egg and vanilla extract and mix well.
- Add in dry ingredients and mix until everything is well combined.
- Fold in chocolate chips using a spatula. Leave the dough for 10 minutes to allow the almond flour absorbing the liquid and make the dough more manageable.
Assemble And Bake
- Scoop the dough using an ice cream scoop of 1 ½ tsp, place on a baking tray lined with parchment paper, and flatten to 4mm thickness using a greased finger.
- Bake in a preheated oven at 375ºF (190ºC), fan off, on middle rack for 10 minutes. Remove to a cooling rack. We prefer to eat them slightly warm. Enjoy!
Notes
- Use the spoon and level method for cup measurement. This will prevent using excessive flours, making the cookies tough.
- Leave the batter for 10 minutes. This will allow the almond flour to absorb the liquid and make the batter less wet and more manageable later.
- Press the scooped batter flat. We're not using lots (or at all!) of butter that will melt in the oven, making the cookies flat. Flattening them before baking will ensure they come out cookies, not whoopie pies.
- Chewy to crunchy cookies. Bake for 10 minutes for chewy cookies and 12 or more for crunchy cookies.
Nutrition
Calories: 157.5kcal | Carbohydrates: 19.4g | Protein: 2.6g | Fat: 8.6g | Saturated Fat: 4.4g | Cholesterol: 13.6mg | Sodium: 101.2mg | Potassium: 9.5mg | Fiber: 2.3g | Sugar: 6.4g | Calcium: 12.9mg | Iron: 1.2mg
