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

Healthier Choc Chip Cookies

Makes 24 cookies

Prep Time: 10 minutes

Baking Time: 15 minutes

300g almond flour

120g plain flour (I used gluten-free White Wings plain flour)

120g milk or dark cooking chocolate (block), roughly chopped into small chunks (dairy free chocolate also works well)

50g monk fruit golden sugar (optional coconut sugar)

170g salted butter, melted (dairy free alternative also works perfectly)

1 teaspoon vanilla extract

½ teaspoon baking powder

2 pastured free-range eggs

1. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F (less if your oven tends to “burn” around the edges) and line a baking sheet with baking paper.

2. In a bowl add the monk fruit/coconut sugar along with the melted butter. Whisk until creamy. Then add the eggs and whisk until well combined.

3. Add the almond flour, flour, and vanilla extract and mix well. Finally, fold in the chocolate 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).

4. Scoop the dough with a cookie scoop, roll it into a ball, and place it onto the baking paper. Repeat with remaining dough. Taking a fork, gently press onto each dough ball to create a thick, flat cookie.

5. Bake for 15-18 minutes. Cool before serving or enjoy warm straight out of the oven!