HEALTHY-ish BUT DELISH CHOCOLATE CHIP COOKIES
Ingredients
wet ingredients
- 4 tbsp olive oil
- 4 tbsp creamy almond butter has to be runny
- 1 flax egg or real egg (flax egg- 1 tbsp ground flax plus 3 tbsp water or milk)
- 2 tsp vanilla extract
- 6 tbsp coconut sugar
dry ingredients
- 6 tbsp date sugar
- 1/4 cup whole wheat flour
- 1/4 cup unflavored protein powder- pea or mung bean works well OR sub more wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup chocolate chips
Instructions
- 1. If using a flax egg- mix together 1 tbsp ground flax with 3 tbsp water or soymilk and let sit for 10 minutes to thicken. If using a real egg skip this step.
- 2. Preheat oven to 350 degrees.
- 3. In a large mixing bowl combine the wet ingredients together- olive oil, almond butter, flax egg, vanilla extract and coconut sugar.
- 4. Add in the date sugar, flour, protein powder, baking powder and baking soda and chocolate chips. Stir gently til combined, don't over mix or else the oil will start to separate.
- 5. Scoop dough onto a parchment lined baking sheet into 6 balls. Bake for 13 minutes at 350. Let cool to set up once they are done baking.
Notes
SUBSTITUTIONS-
If you don't want to use protein powder you can substitute more flour.
You can use all date sugar instead of half coconut sugar. However the cookies will be a soft pillowy cookie. Mix in the date sugar with the dry ingredients and be careful not to overmix.
For a sugar free cookie, the Lakanto monk fruit sweetener works well in this recipe. I recommend doing half coconut sugar half Lakanto for better flavor.
For a lower fat cookie you can reduce the olive oil to 2 tbsp instead of 4.