Healthy? Cookie? What? YES! I couldn’t decide what to name this cookie, since it fits perfectly into so many diets. I’ve kept this recipe in my Paleo baking arsenal for 3 years now. I have yet to find a better one! It’s my go to Gluten Free and sugar free recipe, and when I was training for our wedding, it was my sweet tooth life saver. It is truly a healthy chocolate chip cookie and THE BEST refined SUGAR FREE, VEGAN, PALEO, GLUTEN FREE Chocolate Chip Cookie Recipe EVER!
A really awesome variation for this recipe is to add a 1/2 teaspoon Cardamom and Cinnamon to the dough. Cardamom is in the ginger family, so it adds a hint of warm spice. The addition of these spices really makes this cookie unique.
You will notice in all of my Paleo and Gluten Free Baking Recipes, I use Maple Syrup as my sweetener. Honey works great too! I have an allergy to pollen, so raw honey (the good stuff), gives me massive sinus pressure.
Maple syrup has an abundance of great health benefits. Read about that here.
And Cardamom? Also great health benefits. Read about it here.
Cinnamon too? YES! Incorporate this spice anywhere you can in your diet. This is why.
Dark Chocolate too? YES! Click this link for the facts.
The Whole Foods next to our house just started carrying Bob’s Red Mill Super-Fine Almond Flour. I bought it for this batch of cookies I made and it creates a much lighter, softer cookie. It is available for less on Amazon, so I’ll be adding that to my next Prime Pantry Box. It will also lighten up your bread recipes that call for almond flour. If you can’t get it, no worries the other one works great too!
These cookies get a nice light puff from the baking soda. But they don’t melt down to a puddle like the typical cookie recipe. After you roll them into a ball, pat them down about half way and smooth out the edges with your finger. Place any extra to lose chips on the top for looks.
350 degrees in the center of the oven 9-10 minutes is perfect for my oven. If you over bake them they will be chewy. Under bake them and they will fall apart. I find 10 minutes is best for me.
You can also make this dough in a food processor to get a more even dough. Simply add almond flour, baking soda + sea salt to food processor and mix well. Add maple syrup, vanilla and coconut oil/butter to the mixture. Mix in food processor until it becomes a dough. Fold in chocolate by hand.
This recipe is a culmination of 4 other recipes and countless modifications over the past two years. I pride on the result of my personal touches — If you love it as much as I do please share it on Facebook or Pin the image below. 🙂