Better-For-You Chocolate-Chip Cookie

I live in a household of chocolate-chip cookie addicts. When I bake a batch, it’s highly unusual for me to have any cookies left the next day. We’re talking 3 adults (2 who are serious addicts) and 20+ cookies gone in less than 24 hours. It’s impressive really. But I’ve been under the weather lately (that’s why posts have been slow to come… sorry guys!) and since exercise is not really an option right now, it seemed extra important to make healthier chocolate-chip cookies. With the rain pelting my windows and my brain in a cold fog (ugh), today seemed like the perfect day to fill the house with the comforting smell of chocolate-chip cookies, and indulge without wallowing in guilt. I swear you won’t be able to tell these are healthier. Enjoy!


Better-For-You Chocolate-Chip Cookie:

Makes 20-22 cookies

4 tbsp unsalted butter, softened

1 tbsp coconut oil (or other oil)

6 tbsp granulated sugar

6 tbsp light brown sugar, lightly packed

1 egg

1 tsp vanilla extract

1/2 cup almond meal

1/2 cup plus 2 tbsp whole-wheat flour

1/2 tsp salt

1/2 tsp baking soda

1 cup chocolate chips (I love bittersweet chocolate ~ if you prefer to use a sweeter chocolate you can reduce the amount of sugar to 5 tbsp of each kind)

  1. Preheat the oven to 350˚F. Line two baking sheets with parchment paper or silpats.
  2. Combine the butter, oil, and sugars in a large bowl. Whisk until fully combined.
  3. Add the egg and vanilla. Whisk again.
  4. Add the almond meal, whole-wheat flour, salt, and baking soda. Whisk until the batter comes together.
  5. Fold in the chocolate chips.
  6. Drop the batter in large tablespoonfuls onto your prepared baking sheets. You can also use a small ice cream scoop. Space them out generously or they will melt into each other.
  7. Bake for 9-11 minutes until golden. Allow to cool 15 minutes on the baking sheet before handling the cookies. Enjoy warm or room temperature.
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