Chocolate chip cookies are easily my favorite cookies…in addition to peanut butter cookies and gingerbread cookies and oatmeal cookies and…well…I like cookies!
Yesterday, in honor of the big football game (which ended up being a total bust), I made some chocolate chip cookies using almond meal in the place of flour and honey instead of white sugar– hence the “healthy” chocolate chip cookies. I adapted the recipe from Elana’s Pantry.
Healthy Chocolate Chip Cookies
2 1/2 cups almond meal (I used Bob’s Red Mill)
1/4 tsp sea salt
1/4 tsp baking soda
10 Tbsp butter
1 Tbsp vanilla
1/3 cup honey
As many chocolate chips as you can handle– I used Ghirardelli 60% Bittersweet Cacao
Mix all of the dry ingredients together.
Melt the butter in a heat proof bowl Soften the butter to room temperature, or so it’s just a little bit melty. Cream the butter with the honey and vanilla in a medium sized bowl.
Add the wet ingredients to the dry and mix well- you might have to add a little more almond meal at this point. My dough was very soupy when I first combined the ingredients. Stir in the chocolate chips and spoon cookie-size balls onto a parchment lined baking sheet. Bake for 7 to 10 minutes.