Every household needs a classic chocolate chip cookie recipe, and this one was a hit with my family. Featuring a simple base of all-purpose gluten-free flour, maple syrup, coconut oil, these cookies pack a healthy dose of protein and fiber with each bite. But be warned! You don't want to leave these cookies unattended or they will disappear.
I created this recipe while trying to healthify a version of a popular cookie recipe that my hubby's aunt frequently makes. I combined and adapted some of the ingredients from the Sunday Night Quickie Chocolate Chip Cookies recipe found in one of my favorite cookbooks, The Undiet Cookbook by Meghan Telpner.
The cookbook is a complete toolbox for an inspired and vibrant lifestyle transformation with a refreshing take on what living life well is all about along with fantastic recipes. I fell in love with this cookbook when I was enrolled in Meghan Telpner's Academy of Culinary Nutrition. The program is a complete and thorough professional certification program in culinary nutrition that offers practical, everyday, natural cooking skills as well as a deeper exploration into the therapeutic properties of the foods we eat and how we prepare them. This program changed my life –- my confidence, knowledge, passion, and quality of living. The next program begins September 14th, 2017.
Now back to those treats...
These cookies are naturally sweetened and loaded with nutrient-dense ingredients. The sweetest part is that they taste just as decadent as their refined sugar counterparts.
Though natural sugars are technically digested best on an empty stomach, most people can enjoy upgraded treats like this one after a nutritious meal and continue to work toward health goals and see fantastic results.
So go ahead and ease your sweet tooth with this delicious treat.
- WET INGREDIENTS
- 1⁄2 cup melted coconut oil
- 1⁄2 cup coconut sugar
- 1⁄4 cup maple syrup
- 1 tsp pure vanilla extract
- DRY INGREDIENTS
- 1-3⁄4 cup all-purpose gluten-free flour
- 1⁄4 cup arrowroot starch
- 1⁄4 tsp sea salt
- 1⁄4 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup gluten-free oats
- 2 eggs
- 1⁄3 cup organic dark chocolate chips
- 1⁄3 cup slivered almonds
- 1⁄3 cup coconut flakes
Make it Like So
- Preheat oven to 350F.
- In a blender, cream together the wet ingredients.
- In a separate bowl, mix together the dry ingredients in a mixing bowl. Then, add the wet ingredients into the dry, and stir in the eggs, chocolate chips and nuts, if using.
- Tip: You can swap the chocolate chips, slivered almonds and coconut flakes for your favorite cookie additions. Goji berries, apricots, currants, cacao nibs -- your choice.
- Using 1-2 tbsp of mixture, form into balls and flatten slightly then place on a parchment-lined cookie sheet. Space them about 1 inch apart.
- Bake for 15 to 20 minutes, until golden. Allow time to cool on a cooling rack for 10 minutes before eating.