Chocolate Chip Cookie -- Healthoholics

Today is national chocolate chip cookie day!

We wanted to take part in sharing a little sweet treat today, but you know we had to create a slightly “healthier” version!

Instead of using all purpose or a gluten-free flour, this recipe calls for almond flour. In turn, this creates a higher protein cookie!

Check out our vegan, gluten and grain-free, Chocolate Chip Cookie recipe.

Are you going to indulge with us?

Chocolate Chip Cookie

30 minutes

10 minutes

Sairah Pettes

20 minutes

1 cup (2 sticks) of softened room temperature Earth Balance Vegan Butter
1 cup coconut sugar
1/4 cup unsweetened almond milk
1 teaspoon almond extract
2 1/4 cups almond flour
1 tsp baking soda
1 cup dairy-free chocolate chips

Preheat the over to 350 degrees F.
In a large mixing bowl, add the softened vegan butter, both the coconut sugar and cream ingredients together with an electric hand mixer.
When the mixture becomes light and fluffy, add in the almond milk and almond extract. Mix well.
Next, add the flour and baking soda. Using a spatula, mix until most of the flour is gone and the dough has formed.
Add and stir in chocolate chips.
Put the bowl of batter into the fridge for 10-20mins to allow the batter to thicken.
Add parchment paper to 2 baking sheets.
Once the dough has cooled and thickened, scoop a tablespoon of dough onto baking sheets. Flatten dough slightly.
Bake in the oven for 8-10 minutes until the cookies become cooked all the way through. (Press a toothpick in the centre to ensure it’s baked all the way through- should come out clean).
Remove the cookies from parchment paper and set onto a wire rack to cool.
Once the cookies have cooled, you can remove them from parchment paper and serve.