Who doesn’t love chocolate chip cookies? The simple cookie dough taste accompanied by rich, creamy chocolate chips is completely irresistible. I think it’s safe to say that chocolate chip cookies are the very definition of comfort food.
But, as we all know, traditional chocolate chip cookies aren’t exactly a healthy snack. They are normally very high in refined, processed carbohydrates and sugar. These high glycemic-index carbohydrates have been shown to stimulate fat production and inflammation. They have also been shown to increase overall caloric intake and lower insulin sensitivity, all of which can have detrimental effects on heart health.
After making the decision to eat predominantly whole, unprocessed foods several years ago, I was determined to create a chocolate chip cookie recipe that was both delicious and nutritious.
Almond flour is the powerhouse ingredient behind these delectable cookies.
Almonds are high in monounsaturated fats or “healthy fats,” that have been associated with reduced risk of heart disease. Almonds are also very high in antioxidants in the form of vitamin E and come packed with potassium and magnesium. The nutrient density of almond flour, coupled with its delicious taste and moist texture makes it a perfect heart-healthy alternative to baking with conventional flours.
Quick tip about purchasing Almond flour – If you try and buy it at your local grocery store, it will undoubtedly cost quite a bit. It is also rare that you will be able to find blanched almond flour, which makes a huge difference in the texture of the cookies. I highly recommend buying it in bulk – it will be higher quality and a lot cheaper. You can store it in your freezer to extend its shelf life.
2 cups blanched almond flour (Honeyville Farms brand works best)
½ tsp baking soda
½ tsp sea salt, finely ground
½ cup grass fed butter or coconut oil, melted
¼ cup coconut nectar
¼ tsp liquid stevia
1 TBS vanilla extract
¾ cup dark chocolate chips (you can also finely chop 3/4ths of your favorite dark chocolate bar and yield the same results)
- Preheat oven to 350.
- Combine almond flour, baking soda and salt in a large mixing bowl.
- In a small mixing bowl, combine melted butter or coconut oil, coconut nectar, stevia and vanilla.
- Pour wet ingredients into dry ingredients and mix well.
- Fold in chocolate chips.
- Wet your hands slightly with cold water as the dough can be a bit sticky from the coconut nectar.
- Line baking sheet with parchment paper.
- Form 1 inch balls and lightly press onto parchment.
- Bake for 6-8 minutes, checking the cookies regularly to ensure they don’t burn.
I personally enjoy these right out of the freezer as the cold temperature really brings out the flavor. Storing these in the refrigerator or freezer also allows them to last longer. Don’t like them cold? No problem! Feel free to enjoy straight out of the oven or at room temperature.