Guilt Free Chocolate Chip Cookie
Craving a sweet treat without the guilt? These *Guilt Free Chocolate Chip Cookies* are a wholesome twist on a classic favorite, perfect for satisfying your dessert cravings while staying health-conscious. Made with a nourishing blend of oat flour and almond flour, they're naturally gluten-free and sweetened with coconut sugar for a lower-glycemic option. Unsweetened applesauce and melted coconut oil keep them moist and tender, while dark chocolate chips provide a rich, indulgent flavor—perfect for chocolate lovers! Customizable with vegan and nutty variations, these cookies come together in just 10 minutes of prep time and bake to perfection in 12 minutes. Whether you’re sticking to a clean eating plan or simply looking for a healthier alternative, these cookies are a deliciously guilt-free indulgence that the whole family will love.
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Recipe Information
Ingredients
- 1.5 cups Oat flour
- 0.5 cups Almond flour
- 0.5 cups Coconut sugar
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Unsweetened applesauce
- 2 tablespoons Coconut oil (melted)
- 1 teaspoons Vanilla extract
- 1 unit Egg (large, or flax egg for vegan version)
- 0.75 cups Dark chocolate chips (preferably 70% or higher cacao)
- 0.25 cups Optional: Chopped nuts (e.g., walnuts or almonds)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the oat flour, almond flour, coconut sugar, baking soda, and salt until well combined.
In a separate bowl, whisk together the applesauce, melted coconut oil, vanilla extract, and egg (or flax egg).
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Do not overmix, as this can make the cookies dense.
Gently fold in the dark chocolate chips and nuts, if using, until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the tops of the cookies slightly with the back of a spoon or your fingers, as these cookies won't spread much during baking.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 11.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
