Best Healthy Chocolate Chip Cookies

Say hello to the most delicious healthy chocolate chip cookies on the internet! These ooey-gooey almond flour chocolate chip cookies are naturally sweetened and grain-free. And guess what? They don’t taste healthy!

Best Healthy Chocolate Chip Cookies

These healthy chocolate chip cookies are actually the best cookie that has ever come out of the Fit Foodie kitchen. And, let me start by saying that we’ve had our fair share of great cookies on FFF —

How to Make Healthy Chocolate Chip Cookies

What I love about our healthy chocolate chip cookie recipe is that you can feel good eating every single ingredient in these cookies. They’re also quite simple to make.

Ingredients

• all-natural almond butter – make sure that you use drippy almond butter for this recipe as it is crucial for the consistency of the dough.
• egg – the egg acts as a binder for these cookies, so don’t skip it!
• vanilla extract – a little goes a long way!
• coconut sugar – coconut sugar is a fabulous all-natural sweetener that’s plant-based and not too sweet.
• coconut flour – 3 tablespoons of coconut flour may not seem like a lot, but it actually is! Coconut flour sucks in a lot of moisture, so make sure to only use 3 tablespoons.
• super-fine blanched almond flour – make sure that you use a finely ground, blanched almond flour for this recipe and not a coarse ground. We love THIS product by Bob’s Red Mill.
• baking soda – you need this for leavening.
• dark chocolate chips – any kind of chocolate will work! Including…no chocolate at all.
• sea salt – don’t skip the sea salt, ppl! It 100% makes this recipe.

Instructions

1. Add all ingredients to a large bowl and mix to combine.
2. Use a 1 tablespoon cook scoop to roll dough into balls. Slightly press them into a cookie shape and place them on a baking sheet.
3. Bake cookies at 350ºF for about 12 minutes.
4. Remove them immediately from the hot pan and place them on a cooling rack. Generously sprinkle on some sea salt and enjoy!

Ingredient Swaps

Because the name of the game in home cooking is doing what works for you, here are some ingredient substitution recommendations and tips.

Nut butter: technically any *drippy* all-natural nut butter will work for this recipe. Try using peanut butter or cashew butter if you don’t have almond butter.

Egg: we have NOT tested this recipe without an egg, but if you wish to test with a flax egg, let us know how it goes!

Coconut flour: unfortunately there is no good substitution for coconut flour, so please don’t omit or sub for anything else!

Almond flour: just like coconut flour, there is no good substitution for almond flour. It is the basis of this recipe, so we do not recommend omitting or subbing out another flour.

Coconut sugar: another dark granular sugar such as brown sugar will work just fine in these cookies!

Storage

These cookies will last in an air-tight container on your countertop for up to 5 days, however, we highly recommend storing in your freezer for the freshest cookie any time.

Freezer Instructions

To freeze, let cookies cool completely. Then, transfer them onto a baking sheet and freeze for 30 minutes. Once partially frozen, transfer to an airtight container or gallon-size plastic bag.

These cookies will last in the freeze for up to 3 months.