"Healthier" Chocolate Chip Cookies

November 30, 2014

I posted a photo of these cookies on Instagram and Facebook, and requests for the recipe came pouring right in. I have never had more requests for a particular recipe than this so I pushed it to the top of my queue and here it is. These chocolate chip cookies are gluten-free, grain-free, dairy-free, and sugar-free. It contains raw honey for sweetness though, so that’s probably something that you might want to consider.

I did not have high expectations for this cookie recipe when I tried it; I’ve already found the perfect chocolate chip cookie recipe after all, and all the previous paleo versions I tried from the same recipe book did not taste nearly as good as their non-paleo counterpart so you know, it was not something I was very excited about. But when these came out of the oven and I sank my teeth into the first one, it tasted just as great as my favorite chocolate chip cookie recipe!

Considering that this recipe has absolutely no all-purpose flour, eggs, sugar, nor butter in it makes it all the more intriguing. The cookies are satisfyingly chewy and crispy around the edges - the perfect chewy-crispy mix, in my opinion. M could not stop eating these cookies so I think that is an indication that this recipe is indeed a winner.

The only downside is, the ingredients may not be widely available. Here in the US, all the ingredients can be bought from Whole Foods. In the Philippines, they might be available in health food stores like Healthy Options, but I’m not sure. Anyway, I’ll leave it here with the blabbering and get on with the recipe.

"Healthier" Chocolate Chip Cookies Print Recipe
Recipe adapted from The Paleo Chocolate Lovers' Cookbook, makes approximately 20 cookies
  • 2 cups almond flour
  • 1/4 cup arrowroot flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup palm shortening - I used Nutiva shortening, which is a mix of red palm and coconut oils
  • 1/2 cup raw honey - or less depending on your sweetness preference, just take note that lesser amount of honey = lesser spreading of the cookies will occur
  • 1 teaspoon vanilla extract
  • 3 ounces dark chocolate, chopped OR 1/2 cup dark chocolate chips
  1. Preheat oven to 350°.
  2. In a mixing bowl, whisk together the dry ingredients - almond flour, arrowroot flour, salt, and baking soda.
  3. Add the wet ingredients - palm shortening, honey, and vanilla extract - to the dry ingredients, and mix with an electric mixer. No need to mix the wet ingredients separately first. But make sure that all the ingredients are very well-combined and the resulting batter is quite smooth
  4. Fold in the chocolate.
  5. Line a baking sheet with unbleached parchment paper.
  6. Pack the dough into a 3/4 ounce (size 40) scoop with a lever, and level it off. Then use the lever to place the ball of dough on the parchment paper.
  7. Wet your hands, and use your palm to flatten each ball to about 2" wide. Leave 3" of space between the flattened cookies to allow for spreading. I was able to place 6 cookies on each baking sheet. These cookies will spread a lot so be warned.
  8. Bake the cookies for about 12 minutes or until the edges are nicely golden. They will continue to cook slightly after they come out of the oven. I found that a good indicator of when the cookies are already done is if you can already smell the cookies from the oven.
  9. Let the cookies cool on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.

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