I’m all about eating healthy, wholesome meals. But a girl’s gotta have her treats too! I definitely have a sweet tooth and when it needs satisfying I simply try to make it happy in the most nourishing way possible. That means making desserts with nutrient-dense ingredients like nuts, seeds, cacao, coconut and a touch of natural sweetness.
I’ve seen a lot of recipes out there that claim to be “healthy” but when you look at them they’re loaded with sugar and highly-processed flours. But these cookies? Oh boy are they good. In the taste bud department and the health department. Almonds, unsweetened shredded coconut, coconut oil, flax seeds — now that’s some good stuff. They’re sweetened with a little bit of honey and dark chocolate chips that work out to less than a teaspoon of honey and less than a tablespoon of chocolate chips per sizable, satisfying cookie. That’s pretty healthy in my books.
On top of that these chocolate chip cookies are also paleo, gluten-free, grain-free, dairy-free, egg-free, vegan and free of any processed ingredients so they’re great for folks with all kinds of allergies, sensitivities or dietary preferences.
Most importantly, these babies are delicious. And that is most important because it’s great for dessert to be healthy, but it also has to be yummy. If not, what’s the point? Am I right?? Now, enough talking — it’s time to get baking!
Healthy Chocolate Chip Cookies
- 2-1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dairy-free chocolate chips*
- 1/4 cup coconut oil
- 1/4 cup honey** (or maple syrup for vegan alternative)
- 2 tablespoons ground flax seeds
- 2 tablespoons unsweetened non-dairy milk or water (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon ground vanilla bean
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Himalayan salt or sea salt
- Preheat oven to 350 degrees F and line a baking tray with parchment paper.
- Combine all ingredients in a medium bowl.
- Roll mixture between your hands to make balls, flatten and place on tray.
- Bake in oven for 7-8 minutes or until edges and bottoms turn golden-brown.
- Let cool before transferring to a resealable container and storing in the cupboard, fridge, or freezer for the future.
*Note on chocolate chips: I use the Enjoy Life brand which is free of the 13 most common allergens including dairy and gluten. I’ve seen them in most health food stores and even Bulk Barn and Loblaws (in the natural foods/gluten-free section).
**Note on honey: Aim to get your honey from a local, natural source like a farmers’ market or health food store rather than the processed kind you get at most grocery stores. Also, although I have not tried maple syrup with this recipe, it should swap in for the honey pretty easily for vegans. However, because it isn’t quite as sticky as honey you may need to add a touch extra or more liquid (i.e. almond milk, water) to help the cookies come together. If you do try this, let me know how it goes!