Who doesn’t love a fresh-baked chocolate chip cookie with just the right crunch on the outside and a chewy, gooey center? We think this healthier version of an old favorite fits the bill perfectly! Almond flour is the secret ingredient – it gives the cookie a light, chewy texture without compromising the crunch! Gotta go now … must bake more cookies!
P.S. If you’re looking for a 100% gluten-free, grain-free chocolate chip cookie that rocks please check out my GF version – Our Favorite Almond Flour Chocolate Chip Cookie.
Time-Saving Tip: Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.
(P.S. If you don’t have blanched almond flour, you can still make these using 1 3/4 cups of whole spelt flour instead of 1 1/2 cups. They’re still delicious, just a bit thinner and not quite as yummy in flavor as the almond flour version – but again, still very delicious!)
Ingredients
- 1 cup Rapadura (or sucanat)
- 1/2 cup butter, softened
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1 large egg
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1 1/2 cups whole spelt flour (or sprouted spelt flour, see note below)
- 1/2 cup blanched almond flour
- 1 cup *fair trade dark chocolate chips (65% cacao or higher)
- 1/2 cup crispy walnut pieces (optional)
Instructions
- Preheat oven to 375 degrees. Using an electric mixer, mix together the rapadura, butter and coconut oil in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the flour, 1/2 cup at a time, until well blended. Using a rubber spatula, fold in the chocolate chips and walnuts, if desired.
- Drop dough by rounded tablespoonfuls about three-inches apart on a parchment paper-lined baking sheet. Bake 8-10 minutes or until lightly brown. Cool for a minute on the baking sheet, then transfer to a wire rack to finish cooling. (If you can wait that long!)
Notes
To make these cookies even healthier, I recommend using organic sprouted spelt flour. Sprouted flour contains a tremendous amount of beneficial nutrients and is great for recipes in which soaking just doesn't yield a good end product.
*For information about why I only purchase fair trade chocolate and other products, click here.
