I sure do love a great chocolate chip cookie! Don't you? These are the best healthy chocolate chip cookies ever! It will curb any sweet cravings without the guilt. It's a nutty flavor and texture, but when cooked just right, it is perfection! It's a great recipe and you can have this made in about 20 minutes.
Traditional Chocolate Chip Cookies have so much carbohydrates. I love eating a healthier version of any food, and these are certainly a very tasty alternative. It's perfect when you have a sweet craving and don't want to eat a lot of carbs. There's something so great about eating something that is healthier for you. My kids love these cookies as well.
Why You'll Love These Flourless Cookies
- Protein Rich Instead of flours, I've used a ton of nuts. Almonds have a wonderful amount of proteins and high in fiber. Cashews also have a good amount of fiber and minerals.
- Low Carbohydrates - This recipe has much less carbohydrates than a traditional cookie. I've used nut flour and also no refined sugars. You can also find keto chocolate chips if you want a sugar free option. This has no white or brown sugar!
- Flourless - This recipe has no all purpose flour or white flour, oat flour, wheat flour, and is gluten free.
- Avocado Oil - avocado oil has so much health benefits. It's much better than other oils.
- Refined Sugar Free Sweetener - I've used honey for this recipe, which also has many health benefits. It has a ton of antioxidants. Just a heads up though it still has sugar, but is just better than refined sugar like white sugar. The antioxidants in honey can help reduce blood pressure and improve cholesterol levels. You might be surprised, but it can also reduce triglycerides according to studies.
How to Make High Protein Cookies
First, you'll want to preheat your oven to 350 degrees and gather your ingredients. I like to lay out my ingredients so I don't forget anything. You'll need almond flour, egg, honey, avocado oil, baking soda, sea salt, chocolate chips, and vanilla extract.
Next, in a bowl, mix dry ingredients together. Your almond meal, choc chips, cashews, salt and baking soda. This is a great opportunity to get the kids involve if you have any! They just love measuring out ingredients and they'll be more willing to try any food if they took part in it. This flourless cookie though won't be a hard sell, it's really that good.
In another bowl, you'll want to whisk an egg and add honey. Then add avocado oil and vanilla extract. Whisk it well until combined. The honey may sink to the bottom, but as long as it's mixed through that's just fine.
After this, mix dry and wet ingredients together until well incorporated. Give it a good mix until it forms a dough. Don't be alarmed if the mixture looks a little dry compared to traditional flour based doughs, however. This is how it should be, it's not white flour or wheat flour and is nut based.
Next, prepare a cookie sheet or baking sheet with parchment paper. I like to create equal size cookies, and always use a cookie scooper for this reason. It also helps keep my hands clean in the process. Scoop out the dough and place on a cooking sheet. You'll get about 15 two inch cookies with this batch.
Next, use a spoon (greased with a little coconut oil) or even a small bowl to flatten the cookie. The cookie will not expand while baking so it will stay the size you press it down to. Again no expansion will happen. I personally like to make it a little bit thick, that's just my preference when it comes to chocolate chip cookies.
You're almost there!, Now it's time to bake the cookies for 10-13 minutes. I's very easy to over bake this recipe, I would check it around the 10 minute mark and check for browning around the edges. If it's golden brown, it's all done!
Allow to cool before removing from parchment paper to prevent sticking and also allowing it to mold together. Tip: it will feel crumbly, but will mold together while cooling in room temperature.
Cook's Tips:
- Do not over bake this recipe. Always check 2-3 minutes before cook time because ovens tend to work differently. Just check for golden brownness around the edges and they're ready to go.
- To reduce even more sugar from this recipe, you can use dark chocolate chips. You can also reduce the chocolate chips by ¼ cup or ½ cup, but to me this recipe is perfect the way it is.
- Make sure your baking soda is not expired. If it is it won't be able to do its job properly. You can even test out your soda to see if it's still active if you wish, but usually the expiration date will be enough. If you feel like a little science experiment with the kiddos though, just grab ½ cup of hot water, ¼ teaspoon vinegar, and ¼ teaspoon baking soda. You should see a reaction right after adding the baking soda. If no reaction occurs, toss it and buy a new box.
- There are several keto friendly sweeteners and you might be able to use one that is liquid form to replace the honey.
FAQ:
- Can I substitute baking powder for the baking soda?
- You can use baking powder, but it doesn't have the same leavening result and you'll have to use a 1:3 ratio. It takes arround 3 times as much powder as you would soda to create the same rising ability. So if a recipe calls for 1 teaspoon of baking soda, you'll have to use 3 teaspoons of baking powder as a substitute. For this recipe you'll need 4.5 teaspoons of baking powder for the 1.5 teaspoon of baking soda it calls for.
- I don't have vanilla extract, what else can I use?
- I've used maple syrup using a 1:1 ratio. It has the same aroma of vanilla and is much cheaper. If you have almond extract you can use that as well, but you'll have to use it sparingly, maybe a little less than half of the amount of vanilla the recipe calls for.
- Can I substitute table salt for sea salt?
- Yes, you may use it interchangeably. While the amount of salt is essentially the same, it may seem like you're using less because the sea salt has bigger crystals.
- What can I substitute avocado oil with?
- You can use extra light olive oil, peanut oil, or grapeseed oil. Coconut oil works too, but remember you may taste a little coconut in the cookie. These are all great substitutes.
- What is the difference between almond meal and almond flour?
- There isn't much difference, and can be used interchangeably. However, you'll find that some brands of almond flour to be more fine compared to almond meal which is slightly coarser. You may use them interchangeably.
- What is the difference between blanched and unblanched flour?
- Blanched means the skin of the almond has been removed when grounded up. . Unblanched is just the opposite and has the skin on and uses the entire almond. I've used both before for this recipe.
- What is the role of baking soda in baking?
- It is a leavening agent and it helps baked goods rise.
- Can you freeze these?
- This recipe is best fresh, but can be frozen for about a month. Make sure you wrap them up or store them in an air tight container.
- How do I defrost these cookies?
- Just set them out on the counter the night before. In the morning they should be good to go.
- How long will it keep in on the counter?
- You can happily keep them on your counter for a few days.
Looking for more cookie or dessert recipes? Try these:
Big Fat Chocolate Chip Cookies
3 Ingredient Peanut Butter Cookies
No Bake Chocolate Chip Dough Bites
Tried this healthy chocolate chip cookies recipe and love it? Leave me a comment and rating below. I also love to see your creations, so feel free to tag me so I can share it! For more inspiration follow us on Instagram Or like us on Facebook
Healthy Chocolate Chip Cookies Recipe
These low carb, high protein cookies are so good and guilt free
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Servings: 15 cookies
Calories: 292kcal
Ingredients
- 3 cups almond meal
- 1 cup semi sweet chocolate chips
- 1 cup cashews raw chopped
- ¼ teaspoon sea salt for a sweet and salty cookie add a little more
- 1 ½ teaspoon baking soda
- ⅓ cup honey
- 2 ½ tablespoons avocado oil may sub with coconut oil or subs above.
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 350
- In a bowl, mix dry ingredients (almond meal, chocolate chips, cashews, salt, baking soda)
- In another bowl, whisk egg and add honey, coconut oil, vanilla extract
- Mix dry and wet ingredients together
- Prepare cookie sheet with parchment paper
- Using a cookie scooper add cookie mixture
- Use a spoon (greased with a little coconut oil) or small bowl to flatten cookie. The cookie will not expand while baking so it will stay the size you press it down to.
- Bake for 10-13 minutes
Notes
Tip: it will feel crumbly, but will mold together while cooling
Check 2-3 minutes before directed baking finish time, some ovens are different and you don't want to overcook this recipe.
You don't want to over cook this cookie, and just look for some golden brown around the edges or on the bottom of a cookie.
Check 2-3 minutes before directed baking finish time, some ovens are different and you don't want to overcook this recipe.
You don't want to over cook this cookie, and just look for some golden brown around the edges or on the bottom of a cookie.
Nutrition
Serving: 1Cookies | Calories: 292kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 155mg | Potassium: 133mg | Fiber: 4g | Sugar: 12g | Vitamin A: 22IU | Calcium: 59mg | Iron: 2mg
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