Healthy Chocolate Chip Cookies
The chocolate chip cookie is one of the most requested recipes I get… So here it is…Enjoy !
What’s good about them:
Almonds + macadamias are a fantastic are a good source of heart healthy anti-inflamatory fats and antioxidants such as vitamin E. Cocoa is high in minerals and antioxidants. When using cocoa or chocolate the darker the better. I’ve used Green + Blacks organic 85 % dark chocolate in this recipe.
150 g (1 1/2 cups / 5 1/4 oz) almond meal
40 g (about 2 1/2 – 3 tablespoons / 1 1/2 oz) macadamia nut or coconut oil
40 g honey (about 2 tablespoons / 1 1/2 oz)
1/2 teaspoon vanilla bean extract
50 g (1 3/4 oz) good quality dark chocolate – (I used 85% dark organic chocolate – Organic Greens brand)
Combine the first 4 ingredients.
Mix and form into a dough.
Add a splash of H2O 1 – 2 teaspoons to help form a dough.
Add Chocolate and mix in.
Using a small ice cream scoop or spoon form into 12 cookies.
Press onto a baking tray lined with a sheet of baking paper. I also like to garnish with a little flaked almond before baking.
Bake in a low 130 – 150 C oven for 20 – 30 minutes until golden.
Cool completely before devouring. ! enjoy . makes 12 cookies
Protein: 2.3 g
Carbs: 5 g
Total Fat: 9.8 g
Saturated: 1.4 g
Potassium: 91 mg
Sodium: 4.2 mg
kilojoules 464
Calories: 111
All recipes copyright Teresa Cutter – the healthy chef.
Photography copyright Cyclops Films Paul Cutter.
Hi Teresa
I just love your recipes & am cooking my way through the recipe list at a rapid rate!!
I made these cookies tonight, however, had trouble with getting it to form a dough. It turned out like a crumble which was delicious, however, made it very hard to fashion scoops of mixture on the tray.
I combined everything in a bowl & am wondering if it’s better to chuck everything into a processor to give it a mix?The almond meal I use is the left over pulp from my almond mylk.
Is there anything else I could add to help it stick together or something I could do differently?
Thank you!!
Megan
Hi Megan
All you need to do is add a touch of water to the mix and it will form a dough so that is combines and sticks together.
You can also mix in a food processor, but not necessary. Great idea re using your almond Mylk pulp to make it. Cookies are great dehydrated too as well as baked !
Enjoy TX
i loved these cookies their the best cookies i have tasted in donkeys years
thanks teresa
Teresa, this last post was by my 7 year old who got to my computer. He’s printed the recipe and is assembling ingredients now. Hasn’t made them yet. He’s a bit of a character. But he’s right, we do love your recipes.
That is too cute!!
My new favourite recipe. As I’m gluten-free, I often miss out on treats, and I hate eating the over-processed options you can buy in the health-food aisle. But I also have little patience for baking. I have whipped up 2 batches of this super-fast and easy cookies in the last 2 weeks and take one to work each day as a mid-afternoon treat. Thanks Theresa.
These cookies are lovely! I added 3tbsp of LSA for an extra kick. It’s so nice to have yummy gluten free desserts to satisfy my sweet tooth!
Thanks Teresa! Yum!
These cookies were the ultimate treat for every member of my family! I baked a batch for my dad who is a coeliac and he loved them, we all did! I think they have even given him some inspiration to get into the kitchen and start baking too!
Love your recipes and webiste Teresa, your definately my inspiration to healthy cooking and studying nutrition!
Erin
20 yrs
quick question when making these cookies do you use choco chip? Or a block of choco
Either…use a quality eating chocolate…not compound…:)
I used half ground linseeds in place of the almond meal, also 70% dark chocolate. These cookies were gone before they got a chance to cool down!!
OMG!! These are AMAZING!!! My two little kids were so excited to help me make them and they were devoured in record time. Thank you!!
xx
Delicious!!!
Looking forward to making these delicious cookies but wondering if the recipe should read 50ml grapeseed oil/macadamia instead of grams? Thanks
Hi Suze – I weigh most of my ingredients which is why it’s in grams. just put a bowl on a scale and away you go !
Hi Teresa , i love your recipes and i always make then , just a quick question the oils grape seed and macadamian , im not sure but in Ireland , they sell as skin treatments and all they said is 100% macadamian nuts but they dont say if i can use for cooking , can i replace then with coconut oil or olive?
Hi Juliana
x
you can replace mac oil for olive oil for sure
Wow. I love these. I substituted coconut oil, raw coconut sugar and used Loving Earth’s raw organic chocolate and they worked a treat. My kids loved them as much as me. Thanks.
Hi Teresa
I assume almond meal is ground almonds? Would it be ok to use walnut oil instead of macadamia oil? Can’t get chocolates nibs here in Crete so could I grate chocolate instead?. I can get fabulous 82% cocoa content chocolate here!
Many thanks
Love this recipe!!! How long do they keep for?
1 Week Yazz ! glad you enjoyed them
Hi Teresa
Love your recipes! They’re inspiring. Just wondering if I can use vanilla bean paste instead of vanilla bean extract? And if so, how much?
Thanks
Yes for sure Sharon. Use 1/2 teaspoon of the paste. xx
These are amazing!!! Yum, yum, yum!!!!!
Hi Teresa, just wondering why you have reduced the honey & oil content by 10g each from the original recipe you had posted.
) to the original recipe this afternoon but also added the finely grated rind of a small orange – so so good !!
Had just made them (again
Thanks, Belinda
I ran out of almond meal so exchanged for 50gms of Linseed meal. So good and added to the chocolatey flavour!!
I had to laugh when Yazz asked how long they keep for – I wonder how long they did? B/c in my house, they didn’t even last the afternoon! ;o)
AMAZING!!!
Hi – my kids would love these, but I need to avoid the almond meal as my daughter is anaphylactic to nuts. Can I do a straight swap for linseed meal?
Hey Sonja – in answer to your question….no the recipe needs a total revamp if you were just to use flaxseed meal (linseed). You are best to approach this more like a macaroon so you could adjust my recipe to read:
2 1/2 cups organic desiccated coconut
1 tablespoon ground flaxseed (linseed)
1 teaspoon vanilla bean paste
2 tablespoons honey
2 organic / free range egg whites
After mixing these ingredients…it should hold together when pressed….if needed add a touch of water or orange.
Add chocolate if needed…great either way. bake at a low temp. 125 C for 30 minutes or until golden. Cool and enjoy.
Add 50 g good quality dark chocolate or raw cacao nibs.
Teresa – you rock! I can’t believe how quickly you responded, and how generous you are with your knowledge and expertise!
Will sorghum flour work for a substitute for the almond meal? Is that 150 g by weight?
Thanks, Cheers
An alternative to honey? I see you use a lot of honey in your recipes but am allergic to honey- understand it’s used as the sweetening aspect, so what else could be used without having to resort to sugar
Use 100 % maple syrup, yacon, rice syrup or agave.
opps, i ate them all:)