Healthy Chocolatechip Cookies
Indulge your sweet tooth guilt-free with these Healthy Chocolate Chip Cookies, a wholesome twist on the classic favorite. Made with nutrient-rich almond flour, hearty rolled oats, and naturally sweetened with maple syrup, these cookies offer deliciously soft and chewy bites without refined sugars or gluten. Coconut oil lends a subtle richness, while dark chocolate chips and optional crunchy walnuts pack in flavor and texture. With the option to use a flax egg, these cookies are easily adaptable for a vegan diet. Ready in just 22 minutes from start to finish, they’re perfect for quick snacks, lunchbox treats, or satisfying dessert cravings. Enjoy these irresistibly healthy cookies fresh out of the oven or save them for up to a week of guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Rolled oats
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Coconut oil (melted and slightly cooled)
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 1 large Egg (or flax egg for vegan option)
- 0.5 cups Dark chocolate chips
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, rolled oats, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
In a separate large bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms.
Fold in the dark chocolate chips and optional chopped walnuts, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the lined baking sheet, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon or your fingers, as these cookies won't spread as much as traditional ones.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 107.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1008 mg | 21% | |
*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.
