Heart-Healthy White Chocolate Cookies
Indulge in a guilt-free dessert with these Heart-Healthy White Chocolate Cookies, a satisfying blend of wholesome ingredients and decadent flavors. Crafted with nutrient-dense almond flour, rolled oats, and dairy-free dark white chocolate chips, this recipe is designed with health-conscious bakers in mind. Sweetened naturally with pure maple syrup and enlivened by the creamy richness of coconut oil, these cookies deliver a soft, chewy texture while being free from refined sugars and artificial additives. Perfect for a quick snack or as a delightful treat, they can be prepared in under 30 minutes and include optional chopped walnuts for added crunch and heart-boosting benefits. Whether you’re looking for a dairy-free dessert option or just a lighter twist on traditional white chocolate cookies, this recipe is sure to satisfy your sweet tooth while keeping wellness at the forefront.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Rolled oats
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Sea salt
- 0.25 cups Coconut oil, melted
- 0.25 cups Unsweetened applesauce
- 0.25 cups Pure maple syrup
- 1 teaspoons Vanilla extract
- 0.5 cups Dark white chocolate chips (dairy-free if desired)
- 0.25 cups Chopped raw walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine almond flour, rolled oats, baking soda, and sea salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the melted coconut oil, unsweetened applesauce, pure maple syrup, and vanilla extract until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until a dough forms. The dough will be moist but hold together when pressed.
Gently fold in the dark white chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, portion the dough into balls and place them on the prepared baking sheet, leaving about two inches of space between each cookie.
Use the palm of your hand or the bottom of a glass to gently flatten each cookie to your desired thickness.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep them soft and chewy.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 112.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 639 mg | 14% | |
*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.
