When I asked on the ‘gram (@alittledough.eats) what kind of cookies people wanted to have a healthier version of, most people said Chocolate Chip Cookies. Totally understandable considering this is the OG all-american cookie! So, after multiple rounds of trying to make Chocolate Chip Cookies that replaced refined carbs, sugars, and oils for healthier (and commonly found & affordable) ingredients like oat flour, coconut flour, coconut sugar, olive oil, coconut oil, etc. I finally found the most heavenly combination to make these absolutely delicious and (actually) filling Chocolate Chip Cookies. See below for the simple and nourishing ingredients you’ll need to whip these babies up!!
Better-For-You Chocolate Chip Cookies
(9-10 cookies, gluten-free, paleo, dairy-free, refined-sugar free)
- 3 large eggs
- 1/3 cup coconut sugar, packed
- 1/4 cup extra virgin olive oil
- 1/4 tsp vanilla extract (optional)
- 1/2 cup coconut flour
- 2 tbsp hemp seeds (can leave out, but so nutritious and tasty to add!)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chunks/chips
Preheat the oven to 350F and line a baking sheet with parchment paper. In a bowl whisk together the eggs and the coconut sugar until well combined. Then mix in the olive oil and vanilla. Add the coconut flour, hemp seeds, baking soda, and salt in with the wet mixture and whisk well, The dough will be thick but not as thick as normal cookie dough. Mix in the chocolate chunks/chips and then let the batter sit for 5 minutes (the coconut flour will absorb the fluid and make for a thicker dough). Using your hands, take a heaping tablespoon of dough and roll it in between the palms of your hands to create a ball. Place on the baking sheet and ever so slightly (and gently!) flatten the cookie with your palm. Repeat for the remaining dough and bake for 17-20 minutes or until the cookies are golden around the edges.
Store leftovers on the counter for a day and then store in the refrigerator for up to a week.