There is nothing better than cookies on a Friday! Especially when it’s these cookies. When you create a cookie with experimental ingredients like coconut sugar and almond flour, you just never know what you’ll get when you open the oven. More often than not, the separate cookies have spread so much that you are left with one giant cookie and you have to try again. But these worked great and I now have a gluten free cookie recipe I will use again and again!
What are you guys up to this weekend? I am heading to Denver for a 2-day Detoxification workshop for school. I’m trying acupuncture for the first time which should be interesting but I’ve heard great things! It’s a quick trip without a lot of free time, but I’m still so excited to get back to Colorado and some crisp fall weather. I also can’t wait to go to all my favorite coffee shops, which is definitely not on the detox plan I am supposed to be on…I hope you all have an amazing weekend full of relaxation, fall activities and football. Watch a few games for me!
Back to these cookies. I love a good chocolate chip cookie. They’re probably my favorite dessert aside from ice cream and if I find a good one, I have no problem and feel no remorse eating a few. I just love them. So, when I create a cookie that’s healthier than the majority of the cookies out there, it’s a really good day. Here is a breakdown of why they are a bit healthier:
Coconut Sugar instead of White Sugar - Coconut Sugar is minimally processed when compared to white, cane sugar. It is also 3-9% fructose, compared to white sugar that is 50% fructose. We want to avoid fructose as much as possible because our liver turns it into fat.
Almond Flour instead of All Purpose Flour - I could go on and on about Almond Flour. It is made of ground-up almonds, so it’s naturally gluten free and contains fiber, protein and healthy fats. It also contains all of the antioxidants that almonds provide.
Coconut Oil instead of Vegetable Oil - Vegetable oil is a huge no-no if you are trying to eat healthier and use healthier ingredients. Vegetable oils contain trans fats and create an inflammatory response in the body. Coconut oil is a healthy, saturated fat and has anti-inflammatory effects on the body.
Make these this weekend while I am at my Detox workshop and think of me! I will definitely not be eating cookies.
- 1 egg
- 1/2 c coconut sugar
- 1 tsp molasses
- 3 tsp vanilla extract
- 1/2 c coconut oil - softened not melted
- 1 1/2 c blanched almond flour
- 2 tsp tapioca flour or starch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c. dark or semi-sweet chocolate chips
- Line a cookie sheet with parchment paper or grease with coconut oil or butter
- In the bowl of a stand mixer (you can also use a hand mixer), combine the sugar, molasses, egg, coconut oil and vanilla extract for about 3 minutes
- In a separate bowl, add the almond flour, tapioca starch, salt and baking soda and whisk until combined and lump-free
- Add the dry ingredients to the wet ingredients and mix until combined
- Fold in the chocolate chips with a spatula
- Using a large cookie scoop (or a 1/4 cup measuring cup), scoop the dough onto your cookie sheet, leaving 2 inches between cookies*
- Place the cookie dough balls and the bowl of extra dough into the fridge for about an hour*
- Preheat your oven to 350 F.
- Bake the cookies for 9-10 minutes*
- Let cool for at least 5 minutes before moving onto a cooling rack
- Enjoy!
- *Make sure you leave enough room between each cookie - the cookies will spread in the oven
- *If you don't chill the dough, the cookies will spread too much in the oven
- *The cookies may look quite brown coming out of the oven, but they are not burned
- How many times can I say oven?!
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