You guys, it is amazing how you learn things from yourself when you have a blog. Like me, for example, I have discovered that I have a deep love of cookies. This is yet another healthy cookie recipe I am share with you, and the truth is, it is just as delicious. It is also vegetarian and dairy, processed sugar and gluten free. It actually could be made vegan by using a flax “egg” but I haven’t ventured into that yet. Soon I promise.
As all of the other cookie recipes I have shared (here and here) , this one also call for almond flour. Is my alternative flour of choice and it is a must have item on my fridge, since it keeps for longer there.
what sweetener to use?
Now, this healthy cookie recipe uses a very ample variety of natural sweeteners, like honey, maple syrup, coconut sugar, and dates. I admit that I’m late to the date train (lol) because I thought I didn’t like dates. I don’t like prunes and I don’t like raisins. And dates look like a different kind of prune. So anytime I saw dates on a recipe or dish, I immediately moved on.
It wasn’t until I tried them on a muffin without knowing. When I asked what was in the muffin I realized ‘Ooh, I do like dates’. So, here we are. You, waiting for me to stop talking, and I, drooling all over myself just thinking about these cookies.
I first saw this recipe on one of Sarah’s Day videos. She makes up recipes all the time and I generally am very into what she makes. So here’s the recipe, which I may have switched a little now so that: 1. We can get more cookies out of it and 2. I think at some point I sub’d certain ingredients for ones I had already in my pantry instead.
I personally like this cookies the day after, they are more crunchy and the sweetness has set in. They usually live on my dome because they usually don’t last more than 3 days in this household. But if you plan on not inhaling them, I suggest you put them in an airtight container.
Healthy Choc Chip Cookie
Equipment
- Oven
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca Flour you'll need more to avoid batter getting your hands sticky
- 3/4 tsp Baking powder
- Salt pinch
- 1 tbsp Coconut sugar
- 1/2 cup Pecan bits
- 1/2 cup Chocolate chips or chocolate chunks
- 6 Dates (diced in small pieces)
- 4 tbsp Coconut oil melted and cooled
- 1 tbsp Maple/Agave syrup (I use the mix from TJs)
- 1 tbsp Honey
- 1 Egg
- 1 tsp Vanilla Extract
- Splash of milk I have used oat and soy milk and both work great. You can also use almond or any other dairy free milk you prefer.
Instructions
- Prepare the dry mix first. Mix almond and tapioca flours, baking powder, salt, coconut sugar, pecan bits, chocolate chips and dates.
- Mix coconut oil, maple/agave syrup, honey and vanilla extract.
- Pour wet mix into dry, add egg and splash of milk. Avoid using too much milk at the beginning to avoid getting a runny batter, you can add more milk as you continue mixing. Mix well until you get a thick batter.
- Preheat oven at 350º.
- Line a large baking sheet with parchment paper.
- Scoop a heaped tablespoon on to your hands and form small balls, and set them on the baking sheet approx 1.5in apart. Flatten them out with your fingers so they don't turn out too thick.
- Bake for about 10 minutes or until edges are golden.
- Let them cool and enjoy!
Notes
