Who says you have to give up your favorite treats to stay healthy? If you have a sweet tooth but want to keep your joints happy and your blood sugar stable, this chocolate chip cookie recipe is for you!
By swapping out traditional flour and refined sugar for almond flour and zero-calorie monk fruit with allulose, these cookies pack a healthy, anti-inflammatory punch. Plus, they are incredibly easy to make. No mixer required!
What You’ll Need:
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Softer cookies: 1.5 cups of almond flour and 1.5 cups of rice flour. Harder cookies: 3 cups of rice flour (Almond flour is great for heart health and keeping blood sugar steady!)
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1 cup dark chocolate chips (Look for dairy-free/allergy-friendly brands like Simple Truth)
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0.25-0.5 cups coconut oil, melted. Use refined coconut oil if you don’t want to taste the coconut
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1 cup Monk Fruit with Allulose sweetener (This replaces all the sugar so you get zero glycemic spike!)
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2 tablespoons ground flaxseed mixed with 5 tablespoons warm water (This is your fiber-packed egg replacement)
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1 to 2 tablespoons vanilla extract
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1 teaspoon baking soda & 0.5 teaspoon baking powder
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0.5 teaspoon salt
How to Make Them (In 4 Simple Steps!):
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Make the “Flax Egg”: In a small bowl, whisk your ground flaxseed and warm water together. Set it aside for 5 minutes so it can thicken up into a gel.
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Mix the Dough: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk your dry ingredients together (almond flour, sweetener, baking soda, baking powder, and salt). Pour in the melted coconut oil, vanilla, and your thickened flax gel. Stir until a thick dough forms. If the dough is still too crumbly, pour in a little more liquid (oil, almond milk or water) until the right consistency is met. Then fold in the chocolate chips!
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Shape, Cool, and Bake: Scoop the dough into balls and place them on your baking sheet. Important: Rice flour cookies don’t spread in the oven like normal cookies do! Be sure to press them down slightly into cookie shapes before baking. Pop the dough in the fridge for 30 minutes to help them hold their shape. Bake for 11 to 13 minutes for small cookies and 15 minutes for large cookies. Bake until the edges are golden brown.
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The Hardest Part- Waiting! Let the cookies cool completely on the baking sheet before trying to move them. Almond flour cookies are fragile when warm, but they will firm up perfectly after cooling and being placed in the fridge.
Enjoy your healthy treat with your favorite cookie beverage!