I have yet to meet someone who doesn’t love chocolate chip cookies, and my husband is no exception (neither am I, but that’s not the point here).
The thing with my husband is that while he loves chocolate chip cookies right along with the rest of us, he’s allergic to gluten, eggs, and is doing his best to keep from eating refined sugar.
You can imagine how that would make baking for him a bit of a challenge. Not impossible though, and creating a healthy cookies recipe for him proved easier than I thought it would.
Instead of refined sugar, these cookies contain Truvia and honey. Instead of butter, coconut oil, although you’re welcome to use melted grass-fed butter if you want. 🙂
I’ll be honest, I was really skeptical about how these cookies would turn out. After all, remove the sugar, and you’ve just removed not only a lot of the recipe’s bulk, but the moisture.
Sugar, after all, acts as a liquid in baking. It melts and along with the softened butter you usually find in cookies, causes it to spread out as it bakes.
But I was presently surprised to find that though these cookies don’t really spread as you would expect a sugar laden cookie to do, they were sufficiently moist, and very tasty. Sweet enough (yay!), without the strong taste that using straight honey would have given it. Hooray for healthy cookies!
Healthy Chocolate Chip CookiesPrint
Healthy Chocolate Chip Cookies
- 1 1/3 cup flour mix
- 1/4 teaspoon salt
- 1/2 teaspoon guar gum (or xanthan)
- 1/2 teaspoon baking powder
- 2 Tablespoons Truvia (or Truvia-type sweetener)
- 2 Tablepsoons honey
- 2 teaspoons vanilla
- 2 Tablespoons coconut oil, melted
- 4 Tablespoons milk (dairy, almond, coconut, or rice)
- 1/2 cup chocolate chips or cacao nibs
- Tip: If you don’t care for the flavor of coconut, use either expeller pressed coconut oil, which is flavorless, or melted, grass-fed butter.
- Preheat oven to 375º
- Mix dry ingredients together in a medium sized bowl
- Add wet ingredients and stir
- If your dough is too stiff, add milk, a few drops at a time as needed
- Stir in chocolate chips
- Drop by spoonfuls onto an engreased cookie sheet.
- Using the floured bottom of a flat glass, or plate, flatten the cookie into a disc 1/3 to 1/2 inch thick.
- Bake for eight minutes, or until cookies look slightly underdone.
- let cool several minutes before removing from cookie sheet.
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