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 Cookies
PrintHealthy Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
- Enjoy!
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Bethany says
These cookies look amazing!
Raia says
Yum! I’m always on the lookout for more chocolate chip cookie recipes. 😉 Especially healthier ones.
Bertha Moher says
Can the dough be frozen? Do you have other healthy cookie or muffin recipes? I plan to have a workshop for freezer cookies/muffins in Dec. I will direct my participants to your website once we try your recipes out. I plan to try out this recipe for the chocolate chip cookies. My husband will be the true tester. Will let you know.
Elise says
Hi Bertha! That sounds like such a fun workshop!
Yes, the dough can be frozen. I like to freeze my cookie dough in cookie-sized scoops on a cookie sheet before bagging them so that I can just pull them out of the freezer and put them directly on a cookies sheet without any thawing/cutting/scooping or other prep work. 🙂
I’m working on a whole slew of healthy cookie recipes right now, but it’s taking me a while to get them posted. 😛 You can check out the recipes we have done so far here. Thanks!
Raia says
Thanks so much for sharing these at Savoring Saturdays, Elise! Hope you’ll stop by and share again this weekend! 🙂