Try satisfying your sweet tooth a healthy way. Get in those flavors you love with cookies packed with healthy ingredients.
You can bake these and freeze them and then take them out to thaw when you are ready for a sweet gooey snack. They are also good for on-the-go. You never want to get to the point where you are starving away from home and end up making poor food choices. Taking these cookies on-the-go and keeping them handy will satisfy your hunger and keep you full until the next meal. Planning and prepping is key.
Servings: 18 – Yield: 36 cookies (Serving Size: 2 cookies)
Total Time – Prep to Finish: 45 minutes
Ingredients
- 3 c. blanched almond flour
- 1 tbsp. coconut flour
- 1 tsp. sea salt
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ½ c. grass-fed butter, melted
- ¼ tbsp. Stevia powder extract (or 8-10 Stevia packets)
- 1 tsp. agave nectar
- 2 large pasture-raised eggs, room temperature
- 1½ tbsp. pure vanilla extract
- 1 (10 oz.) package vegan semi-sweet chocolate chips (such as Enjoy Life or preferred brand)
Directions
- To begin, combine the blanched almond flour, coconut flour, salt, baking soda, and baking powder and whisk until well blended; set aside.
- In a food processor, combine the melted grass-fed butter and Stevia. Process mixture for 1 minute or until the contents are blended well. Next, add in with the butter mixture, the agave nectar, the eggs, and the vanilla extract. Process until smooth and creamy. Add the wet ingredient to the flour mixture, and process in food processor, until the dough is completely blended and smooth.
- Transfer the dough to a mixing bowl, and then fold in the chocolate chips, using a wooden spoon. When the chocolate chips are well incorporated, set the cookie dough aside to rest, at room temperature, for 15 minutes. The dough will become more solid and easier to work with as it rests.
- Preheat the oven to 350°. Arrange the oven racks in center of oven. Line 2-3 baking sheets with parchment paper. Using a tablespoon, scoop out a rounded tablespoon of the dough, and drop it onto the parchment-lined baking sheet. Repeat until all the dough has been used up, placing them about 1-2 inches apart on the baking sheets. You should yield about 36 cookies.
- Place the cookies in the oven, and bake for 10-12 minutes or until the edges/bottom of the cookies are golden brown and the centers appear slightly uncooked, puffy, and lightly crackled. Be careful not to let the cookies bake for more than 12 minutes, or they will become too dry and hard.
- Remove the cookies from the oven, and let cool for 5-10 minutes on the baking sheets. Then transfer to wire racks to cool completely. Serve cookies immediately, or keep them stored in an airtight container at room temperature or in the freezer.
Nutritional Data
Calories: 124
Total Fat: 9
Carbohydrates: 4
Fiber: 2
Protein: 5
