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Healthy Chocolate Chip Cookies

healthy chocolate chip cookies

4.5 from 2 reviews

These are the BEST ever healthy chocolate chip cookies. They are gluten free, dairy free and refined sugar free.

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or use our favorite stoneware baking pan.
  2. In a large bowl, add the coconut oil (or butter) and  coconut palm sugar and beat for 2-3 minutes with a hand mixer or stand mixer. healthy chocolate chip cookies
  3. Next, add the molasses, vanilla, apple cider vinegar (measure carefully!) and egg and mix for another 2-3 minutes.healthy chocolate chip cookies
  4. To the large bowl, add the gluten free flour, baking soda and sea salt. Then, hand mix with a spatula or wooden spoon. I love using the Mix and Stir Scraper — one utensil to mix and scrape the sides of the bowl. healthy chocolate chip cookies
  5. Add in the chocolate chips and nuts (optional). Mix well until all ingredients are well blended. healthy chocolate chip cookies
  6. Using a medium cookie scoop, scoop the cookie dough mixture and place cookies on your baking sheet about 1/2 inch apart. healthy chocolate chip cookies
  7. Bake until the cookies are golden, about 8-10 minutes (do not over bake). If you using a stoneware pan, let cool on the pan for a few minutes before transferring them to a cooling rack.healthy chocolate chip cookies

Notes

COCONUT OIL NOTES:

For this Healthy Chocolate Chip Cookie recipe, you definitely want the coconut oil to be firm (or cold). For the warmer months, if your coconut oil is liquid, then measure out the amount needed for this recipe and add it to the fridge for about 30 minutes – 1 hour until it’s more solid. Then, when you’re done mixing the dough, place it back in the fridge until it’s more solid and you’re ready to bake – as well as when in between baking trays. It may just take a little bit more effort on your part, but they are definitely worth it.

  • Cookies can be stored in an airtight container for up to 3 days or frozen in a sealed zip-top bag for up to one month.
  • If you don’t have time to cook all of the dough, you can place in the fridge for up to 2 days and cook later.

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