Healthy Choc Chip Cookie
Make this delicious and healthy chocolate chip cookie recipe to satisfy your sweet tooth without any nasty ingredients!
Servings: 24 cookies
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
Make sure you don't use too much milk to avoid getting a runny batter. Start with 1/3 cup and go from there.
To avoid getting batter all over your hands you can use more tapioca flour to cover your fingers and palms, or you can rub coconut oil all over. Works wonders.