I’m sharing a secret today: the recipe for these healthy gluten free chocolate chip cookies. Made with whole, natural ingredients, this healthy chocolate chip cookie is gluten free, grain free, and refined sugar free. But it certainly doesn’t taste like it! The best part? These cookies are made in one bowl for easy baking and easy cleanup!
Healthy Gluten Free Chocolate Chip Cookies
Happy Friday! I have literally been waiting MONTHS to share this recipe with you guys. These gluten free healthy chocolate chip cookies weren’t supposed to go live for another week on the blog, but today is your lucky day. Keeping them to myself was starting to feel downright selfish Chewy, perfectly sweet, easy to make, and loaded with chocolate chips, you’re going to love this guilt free treat just as much as I do.
Gluten free, paleo, keto friendly, refined sugar free…the list goes on, but most importantly these choco chip cookies taste just as good as the real thing.
When we set out to make a “healthy” chocolate chip cookie, we tried a variety of different approaches, but ultimately settled on this recipe made with wholesome, natural ingredients: almond butter, maple syrup, eggs (or flax eggs if you’re vegan!), almond flour, and dark chocolate. The result? A damn good healthy chocolate chip cookie.
Tips for making the best healthy chocolate chip cookies:
Now let’s get into the nitty gritty. These almond butter chocolate chip cookies are a 1 bowl recipe, so don’t get nervous. I just have two small things you can do to ensure perfect cookies every single time.
- Make sure all your ingredients are at room temperature: I know I say this literally all the time and you guys are thinking we get it, Sofi, room temperature butter and roll your eyes. But it’s actually so important in this recipe because it uses melted coconut oil. Add a cold egg or straight from the fridge maple syrup to your mixture and you’ll be left with solid chunks of coconut oil in your healthy chocolate chip cookies. I know this because I did it myself, and I’ll be the first to tell you…it’s pretty sad.
- Don’t over bake your cookies: Once the edges of your cookies are golden brown and the center has puffed up, it’s time to take them out. The center should still be a little bit raw. In my opinion, there are few things worse than an over baked cookie. Just don’t do it.
INGREDIENTS
- 1/2 cup creamy almond butter
- 1/3 cup coconut oil, melted
- 6 tablespoons maple syrup
- 1 egg (or flax egg if vegan!)
- 2 teaspoons vanilla extract
- 1 3/4 cup almond meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chips
INSTRUCTIONS
- In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until completely homogenous, about 1 minute. Add the almond meal, baking soda, and salt and stir until just combined. Fold in the chocolate chips.
- Place the cookie dough in the fridge for at least an hour, but up to 24 hours.
- When you’re ready to make the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop, scoop out rounds, dropping them two inches apart (the cookies will spread). Bake for 10 to 12 minutes depending on your oven, taking them out when the edges are golden brown and the centers have puffed up.
- Allow to cool and enjoy with a glass of milk!
