These soft and chewy chocolate chip cookies are my favorite go to sweet treat when I need a pick-me-up. They are SECRETLY HEALTHY and filled with energy boosting ingredients! But shhh, don’t tell! Feed them to the fam, and nobody will suspect. In fact, they will demand some more! These babies have NO butter, NO flour, NO processed sugar, and NO eggs. Take one bite and go to cookie Heaven, then have another because you can!
You guys aren’t sick of cookie recipes yet are you? I mean who doesn’t LOVE chocolate chip cookies? Right, I thought so. NO ONE. haha.
So this week I set out to make a cookie that called for coconut oil as opposed to butter or palm shortening. I am in love with the health benefits of coconut oil. (Read more about those awesome benefits HERE!!) Did you know coconut oil can help curb your appetite and boost your metabolism? And it provides a nice dose of healthy energy in the form of medium-chain triglycerides.
The other main ingredient in these super moist and melty cookies is almonds. Everybody knows how good almonds are for your healthy. They are full of healthy fats and protein, making them a first rate energy source.
So together almonds and coconut oil are a healthy energy match made in heaven, and they also happen to make a spectacular cookie!
I promise you are going to love these, so I recommend you make a double batch!
Chocolate Chip Cookie “Energy” Cups
1 cup almond flour (I recommend Wellbee’s)
2 tablespoons tapioca starch
1 tablespoon coconut sugar
1/4 teaspoon baking soda
1/4 teaspoon sea or Himalayan salt
3 tablespoons coconut oil (melted)
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/4 cup dark chocolate chips (Enjoy Life brand)
Preheat oven to 350 degrees F.
In a bowl combine and mix all the dry ingredients.
Add the wet ingredients and mix to form a dough
Add the chocolate chips and mix.
Scoop about 1 tablespoon of dough into each mini muffin/cupcake tin compartment and press the dough down to compact it. (you also can use a regular muffin tin, but use 2 tablespoons of dough.)
Bake at 350 degrees F for 6-7 minutes.
Remove, let cool, then enjoy. (remove them from the tin by carefully dislodging them with a knife.)
This is the my ALL TIME FAVORITE secretly healthy chocolate chip cookie recipe.These Chocolate-Dipped Chocolate Chip cookies taste like the real thing. In fact, they are so much better (and better for you)! They are soft and moist on the inside thanks to a combination of ingredients that allow them to stay plump and thick. They melt right in your mouth! The best part is that they are dipped in chocolate, because the only thing better than a chocolate chip cookie is a chocolate chip cookie with EXTRA Chocolate, right? {Grain-free, Gluten-free, Paleo, Pegan}
My love for cookies, chocolate chip cookies that is, goes way back. They have always been a long time favorite of mine and I have been testing up so many batches of cookies lately to find the perfect one. One that reminds me of my childhood. It has to be crisp on the outside, soft, moist and crumbly on the inside. It needs to be plump, as I am not a fan of the flat-as-a-pancake cookies. I like them to be fat and plump. And finally, this cookie is studded with dark chocolate chips and then DIPPED in rich dark chocolate.
It’s amazing. It’s pure joy at first bite. Heavenly.
Cricket has been right by my side baking up these cookies with me. She even got to sample the dough before I added the chocolate chips (no chocolate for dogs;)), and she has officially approved these cookies 🙂
The dough is actually good for you as it’s made with almonds, coconut, palm shortening and grass-fed butter. Not that they are low cal, but they are made with whole food ingredients that are dense with nutrients. When you eat these babies they leave you feeling full and satisfied. There is no sugar crash because there is little sugar in these beauties, just some coconut sugar and maple syrup. (You can read about why coconut sugar is a better sweetener option HERE.)
I used to be all about low cal foods, focusing on low fat specifically. I thought that if I ate low fat foods I would not gain fat, but now I know eating fat doesn’t equal a tire around my mid section. The days of low cal/low fat are over. There I said it. They are over. I am proof that you can increase the amount of healthy fats (think avocado, coconut, almonds, some grass-fed butter) in your diet and boost your metabolism. I must tell you it took me so long to jump onto this bandwagon. It really did. I had read other peoples stories about eating high fat and losing weight and I thought: “No way, how can that be?” and “Maybe that works for some, but it won’t for me…” But I was wrong. Eating more healthy fats has lead me to decrease my sugar intake, as my once out of control sugar cravings have now subsided to a healthier level. Healthy fats stoke my metabolism and leave me feeling energized and then I burn more calories throughout the day. I feel great, and that is what is most important above all!
Chocolate Dipped Chocolate Chip Cookies {Video!}
These Chocolate Dipped Chocolate Chip cookies taste like the real thing, in fact, they are so much better (and better for you)! They are soft and moist on the inside thanks to a combination of ingredients that allow them to stay plump and extra thick. They melt right in your mouth! The best part is that they are dipped in chocolate, because the only thing better than a chocolate chip cookie is a chocolate chip cookie with EXTRA Chocolate, right? {Grain-free, Gluten-free, Paleo, Pegan}
1 1/2 cups almond flour
1 1/2 tablespoons of coconut flour
1/2 teaspoon baking soda
1/2 teaspoons sea salt
1 pasture-raised egg (or flax egg)
1 teaspoon vanilla
3 tablespoons coconut sugar
1 tablespoon maple syrup
2 tablespoons grass-fed butter (or sub for 2 T palm shortening, softened)
2 tablespoons palm shortening
1/3 cup of chocolate chips (Enjoy Life brand)
additional 1/2 cup chocolate chips for dipping
Preheat oven to 350 degrees F.
Mix all the dry ingredients in a bowl: almond flour, coconut flour, baking soda and salt.
Make a well in the middle of the dry mixture and add the egg, vanilla, coconut sugar, maple syrup, butter and shortening; mix well until the dough is uniform.
Add the 1/3 cup chocolate chips and mix.
Place a heaping tablespoon of dough per cookie spaced about 2″ apart on a cookie sheet.
Bake for 12-15 minutes at 350 degrees F or until just slightly golden.
Remove and let cool (or cool in the fridge for a few minutes).
Melt the 1/2 cup chocolate chips over low heat in a small saucepan.
Pour the melted chocolate into a small bowl and dip each chilled cookie into the chocolate and place onto a parchment-lined cookie sheet.
Place back into the fridge until chocolate is hardened, about 10 minutes.
Oh MY! These HEALTHY, GLUTEN FREE, VEGAN chocolate chip cookies are to die for! I’ve stumbled upon something here, that not only is good for you, but it actually rivals some of the best chocolate chip cookies I’ve had in my lifetime as a cookie-connoisseur.
Cricket was a big help in the development of these cookies. As she slept the day away on the couch (where she really isn’t suppose to be-shh!), she suddenly jumped up and made her way to the oven, using her beagle-keen nose to sniff out the rising goodness in the oven. I had her approval and I knew that was a good sign! Then when the hubby got home and tried them out he was absolutely smitten! These cookies are his new proclaimed favorite!
I usually go for the soft, thick and chewy kind of cookie over the crispy thin ones. Everyone has their preference- what’s yours? I wanted to let you know that this cookie actually doesn’t fit into the two common cookie categories of soft and chewy or thin and crispy, but don’t be disappointed! It has a texture all its own and it’s amazing! -Buttery, crumbly, almost like a shortbread that explodes with flavor and dissolves in your mouth, further enhanced by melted chocolate goodness.
A huge bonus- these are loaded with healthy fats and protein from the almond meal, and very very little sugar, these cookies are actually nutritious! So you can have an extra one if you wish and not think twice.
This recipe calls for palm shortening (which is trans fat free!!), a key ingredient in getting these cookies to be so plump and moist. You can most definitely find the palm shortening at Whole Foods or a health food store, or order the brand I use off of Amazon.
Click HERE to view “My PANTRY” (products I recommend, and option to order if you’d like).
If you LOVE these cookies then you MUST try all my other chocolate chip cookie recipes! Each and everyone one is delectable and delicious!
Melt In Your Mouth Chocolate Chip Cookies {Healthy, Paleo, Gluten Free, Vegan}
Healthy Melt In Your Mouth Chocolate Chip Cookies- Gluten-free, no flour, dairy-free, paleo friendly and vegan option!
1 cup Almond Meal
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 tablespoon of almond butter (alternative-cashew butter or peanut butter)
1 ½ tablespoons of butter (I always use grass-fed butter, like Kerrygold brand, Vegan option use 3 tablespoons of palm shortening and no butter, softened)
1 ½ tablespoons of palm shortening (see above on where to get it)
You guys aren’t sick of cookie recipes yet are you? I mean who doesn’t LOVE chocolate chip cookies? Right, I thought so. NO ONE. haha.
The other main ingredient in these super moist and melty cookies is almonds. Everybody knows how good almonds are for your healthy. They are full of healthy fats and protein, making them a first rate energy source.
