“Healthy” Chocolate Chip Cookies

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

Ingredients:

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

Preheat the oven to 350 F.

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.

Then enjoy! These turned out deliciously! I’m a chocolate lover, so I used about a million chocolate chips…and they were perfect!

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6 Responses to “Healthy” Chocolate Chip Cookies

  1. Melanie January 20, 2011 at 12:15 AM #

    healthy chocolate chip cookies, I’m sold! 🙂

  2. Tanisha April 14, 2012 at 1:39 AM #

    Hi great recipe. I didnt have the almond meal so I used whole wheat flour instead. I also used 8 tablespoons of butter and added 6 tablespoons of flax seed. And lastly I just added another tablespoon of vanilla only because I thought the cookies would be nasty lol. I absolutely loved the cookies. And surprisingly my two younger boys loved them too. Thanks for the recipe.

  3. Grace Chiang December 20, 2013 at 7:33 PM #

    Alison, do you know if you can substitute the butter for coconut butter and still be okay? Thank you in advance! Love your recipes!

    • Allison December 20, 2013 at 7:52 PM #

      Hmm… I think that coconut butter would be too thick– you could definitely use coconut oil though! Hope this helps. Let me know how they turn out.

Trackbacks/Pingbacks

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