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Healthier Choc Chip Cookies



These Choc Chip Cookies are so good, you won't be able to tell there are no refined sugars and they're lower in carbs. They're also a one-bowl easy-to-make recipe that creates a delicious tasting cookie with a chewy texture. So what are you waiting for? Let’s get baking!



Helpful Tips

  • For the best choc chip cookie, do not use chocolate chips but instead use a block of chocolate and roughly chop it into small chunks.

  • If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away.

  • Make sure the butter is melted. When you melt the butter, it creates a soft chewy cookie.

  • I have added monk fruit sugar but coconut sugar will taste even better! And if you prefer added sweetness, then add an extra 20g into the dough mixture.

  • I use either organic or pastured free-range eggs. Why? Other than being more delicious, they are higher in vitamins, omega-3 fatty acids, and ¼ less saturated fat.

( 2007 Mother Earth News egg testing project )


Watch How to Make It

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.


Be Well, Margaret x