Healthier Chocolate Chip Cookie Recipe With Less Sugar, More Fiber & Added Nutrition by Keri De Deo
Is it possible to make a healthy cookie? I pick up packaged cookies claiming to be healthy, but I can't pronounce the ingredients, or there's too much sugar and not enough fiber, so I give up and put the package back. I was beginning to think I could never eat chocolate chip cookies every again. But then I got out my aunt's famous chocolate chip cookie recipe and set out to change her recipe into a healthier version (gasp!).
For me, healthier means less sugar, more fiber and some added nutrition. I think I have discovered it! In a blind taste test, my friend actually chose this chocolate chip cookie over the original recipe! I hope you'll agree that this cookie is not only delicious, but it's a bit healthier than a traditional chocolate chip cookie. Try it yourself and let me know what you think! They're fantastic dipped into coffee!
This cookie recipe is halved from the original and makes about 20 cookies, depending on how big you want them. I used a medium cookie scoop, which is about 2 tablespoons.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: Makes about 20 cookies
Ingredients
- 1/2 cup vegetable shortening, at room temperature
- 1/4 cup Truvia brown sugar or other sugar-free brown sugar
- 1/4 cup Truvia granulated sugar or other sugar-free granulated sugar
- 1/8 teaspoon salt
- 2/3 teaspoon vanilla bean paste or vanilla extract (see notes)
- 1/2 teaspoon cream of tartar
- 1 egg (see notes)
- 1/2 cup almond flour
- 1/2 cup coconut flour (or chickpea flour)
- 1/4 cup chickpea flour (or coconut flour) (If you want thinner cookies, omit this)
- 1/2 teaspoon baking soda
- 4 ounces sugar-free chocolate chips
- 1/2 cup chopped pecans (or any nut of your choice)
- 2 tablespoons flax seeds (optional)
Here's how to make it:
- Cream together the shortening, both sugars, the vanilla, salt and cream of tartar. (With sugar-free sugars, the batter will feel a little gritty, but don't worry, it won't affect the flavor or texture of the baked cookie.)
- Add the egg and beat until fluffy. (I used an electric mixer for this part so the batter would be fluffy.)
- Sift baking soda and flours together into the creamed mixture. (Sifting is very important when using nut flours. You want them to be as smooth as possible.) Mix until combined.
- Add the chocolate chips and nuts and stir. If you're opting to add the flax seed, add it here. I wanted the extra boost of protein and nutrition, but it's purely optional. (Flax seed is an excellent source of omega-3 fatty acids, fiber and protein.)
- Cover a cookie sheet with parchment paper or use a silicone baking mat. (I used both because I needed two cookie sheets, and I only have one baking mat.)
- Using a spoon or cookie scoop, drop onto the covered cookie sheet(s). Bake at 325 degrees F until edges are browned, about 12 minutes. Let cool on a cooking rack.
Notes:
- I prefer the taste of vanilla bean paste, and I used more than the original recipe. It adds more flavor, but vanilla paste contains a small amount of sugar.
- The original recipe called for one egg, but this is difficult to halve. If you're doubling the recipe, keep the one egg. You could use an egg replacement as well.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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