I have a confession to make…I’m a chocoholic.
I love chocolate, and two of my favorite ways to enjoy it are cookies and brownies. Especially warm out of the oven, with a little ice cream…cue the mouthwatering…and now I’ve created a cookie recipe that crushes both cravings. They’re crispy, crumbly, and full of buttery, chocolatey, yummy goodness. The better news? They’re gluten-free, and sweetened with coconut sugar which is not as processed as table sugar.
It’s important to enjoy things you love in moderation, but if you’re able to make some healthier swaps and still enjoy your treat, all the better! If you want to learn some of my tips for making healthier food choices WITHOUT giving up foods you love, click here to learn about my QuickStart program, or here to learn about staples to have in your kitchen to make healthy swaps EASY!
I want to stress that these are *healthier* alternatives to regular cookies with refined flour, sugar, and butter, but that does not mean it’s ok to eat a whole tray in one sitting!
-2 3/4 cup almond flour
-1/2 tsp baking soda
-2/3 cup coconut sugar
-1/2 tsp salt
-1 cup dark chocolate chips
-1 Tbs butter buds
-6 Tbs coconut oil
-1/4 cup almond milk or water
-1 tsp vanilla extract
-1/4 cup cocoa powder
*optional: 1 Tbs FlavorGod chocolate donut seasoning*
-Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper
-Mix all dry ingredients together until well combined
-Add wet ingredients and combine until dough is completely mixed
-Scoop batter out by the tablespoon and drop each ball onto parchment-covered cookie sheet, then gently flatten each cookie.
-Bake for 12-15 minutes
Makes ~30 cookies