As I mentioned in my post on dealing with sugar cravings during pregnancy, one of my favorite ways to allow myself to indulge in a sweet treat every now and then is to simply make a healthier version myself and keep them at home. That way I know exactly what ingredients are inside and can more or less control the amount of sugar than I’m consuming. That being said, a lot of baking experiments happen in my kitchen. Here is the result of one of them, and I am so excited to share them with you today.
This recipe is super simple, relatively quick, and definitely offers a healthier option if you L-O-V-E chocolate chip cookies as much as I do. These cookies turned out fluffy and perfectly sweet, and you definitely need to try them. Like today.
- 2 tablespoons of coconut oil
- 4 tablespoons of sugar free maple syrup (I use Cary’s because it’s super cheap at Walmart)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 scoop of vanilla whey protein powder (my favorite brand is Gold Standard Whey by Optimum Nutrition)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (or dark chocolate, whatever you prefer!)
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl, slightly melt the coconut oil and mix it well with the maple syrup.
- Add the egg and vanilla to the coconut oil mixture. Mix with a whisk until nice and smooth.
- In a separate medium bowl, add the almond flour, protein powder, baking soda, baking powder, and salt. Mix until well combined.
- Add the flour mixture into the bowl with the coconut oil mixture. I like to use a rubber spatula to combine them, because the dough gets all stuck inside the whisk and you are definitely not going to want to waste any of this cookie dough!
- Fold the chocolate chips into the dough.
- Use a tablespoon or a regular spoon to spoon the dough onto the cookie sheet. This dough is a little sticky, so don’t say I didn’t warn you! I got 10 medium/largish-sized cookies from my batch. Make them slightly smaller and you could easily get an even dozen.
- Bake for 10-12 minutes until cookies just start to turn slightly golden on top. It’s important not to over bake these to ensure maximal fluffiness.
- Let cool for 10-15 minutes before enjoying! Store in an airtight container in your fridge for up to 5 days.
In case you’re the type of person that cares about these sorts of things (which I’m totally not right now), here are the nutrition facts per cookie:
Fiber: 3.4 g
*these numbers are based on a batch of 10 cookies. For more cookies, numbers will be slightly less.
Hope you all enjoy!