Today I made my twist on Healthy Chocolate Chip Cookies using almond flour, unsweetened applesauce and a flax egg. Coconut sugar and dark chocolate chips mingle perfectly with vanilla and a hint of baking soda, creating soft, chewy treats that are indulgent yet guilt-free. These cookies embody indulgence.

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I’m excited to share my Healthy Chocolate Chip Cookies recipe that totally blew my mind. These cookies are made with no butter, no oil and no refined sugar, but you’d never guess from the taste!

I started with 1 1/2 cups almond flour to create a solid base then added 1/2 cup unsweetened applesauce for natural moisture. The recipe is sweetened with 1/2 cup coconut sugar which gives a subtle richness, and i mixed in a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water) for that perfect binding.

A teaspoon of vanilla extract and a pinch of salt work wonders with 1/2 teaspoon baking soda to balance the flavors. And of course, 1 cup of dark chocolate chips (70% cocoa or more is best) provides a loaded chocolate burst in every bite.

It’s a recipe that fits my healthy lifestyle while still delivering a seriously delicious treat.

Why I Like this Recipe

I love this recipe because:
1. I can enjoy cookies that are actually good for me without any guilt.
2. It works for so many diets I like, like keto, vegan, paleo, and gluten free.
3. The recipe is really simple to follow, even if the cookies come out a little imperfect sometimes.
4. The combination of almond flour, applesauce, and chocolate chips gives it a deliciously unique taste.

This is hands down the best healthy chocolate chip cookies recipe i’ve ever made. It’s made with no butter, oil or refined sugar, but you wouldnt even guess it from the burst of flavor in every bite. They come out soft and chewy and are loaded with chocolate chips which makes them feel totally decadent. Whether you’re on a keto diet or trying to watch your carbs, and even if you need something vegan, paleo or gluten free, these cookies are perfect. I mean, theyre not perfect every time, but that’s what makes them feel homemade and extra special.

Ingredients

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Almond flour gives a nutty taste with fibre, protein, and healthy fats.
Unsweetened applesauce adds natural sweetness, moisture, and vitamins without extra sugar.
Coconut sugar provides mild sweetness and minerals with lower glycemic index than white sugar.
A flax egg binds ingredients while adding omega 3 fatty acids and natural nutrition.
Dark chocolate chips offer antioxidants and rich cocoa flavour that makes cookies irresistible.

Ingredient Quantities

1 1/2 cups almond flour

1/2 cup unsweetened applesauce

1/2 cup coconut sugar (or erythritol if you’re after a low carb version)

1 flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water)

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark chocolate chips (70% cocoa or more is best)

How to Make this

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1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes to thicken.

3. In a larger bowl, stir together 1 1/2 cups of almond flour, 1/2 cup of coconut sugar, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

4. Add 1/2 cup of unsweetened applesauce and 1 teaspoon of vanilla extract to the dry ingredients, then mix in the flax egg.

5. Stir the mixture until everything is well blended, even though it might still look a bit sticky.

6. Fold in 1 cup of dark chocolate chips, making sure they’re evenly distributed throughout the dough.

7. Scoop out tablespoon-sized balls of dough and place them on the tray, spacing them about 2 inches apart.

8. Use your hand or the back of a spoon to gently flatten each ball so that they spread a little while baking.

9. Bake the cookies for 10-12 minutes or until the edges begin turning a light golden color.

10. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely, then enjoy your treat!

Equipment Needed

1. Preheated oven
2. Baking tray
3. Parchment paper
4. Small bowl
5. Large mixing bowl
6. Measuring spoons and measuring cups
7. Spoon or spatula for stirring
8. Tablespoon or cookie scoop
9. Wire cooling rack

FAQ

Q: What is a flax egg and why do I need it?

A: A flax egg is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. It helps bind the dough together just like a regular egg, which is great if you’re keeping it vegan.

Q: Can I substitute the almond flour for something else?

A: Sure, you can try using oat flour or coconut flour instead, but be careful because the texture and moisture might change and you may need to tweak the amounts.

Q: What does the unsweetened applesauce do in the recipe?

A: The applesauce keeps the cookies moist and acts as a natural binder, so you dont really miss the eggs in this recipe.

Q: Can I use another sugar substitute?

A: Yes, you can use erythritol if you wanna keep it low carb. Just know that it might change the texture a bit so experiment to see what works best for you.

Q: How do I store these cookies and how long will they last?

A: Store them in an airtight container at room temp for up to 5 days. If you wanna keep them longer, freezing them in a ziplock bag works great.

Healthy Chocolate Chip Cookies (The BEST Recipe!) Substitutions and Variations

For almond flour, you can try using hazelnut flour or even oat flour if you want a different nutty flavor.
If you don’t have unsweetened applesauce, mashed bananas work pretty well; just keep in mind that it might add a bit more sweetness.
You could substitute coconut sugar with pure maple syrup too, but you might need to cut back slightly on the liquid ingredients.
If you’re out of flax eggs, mixing 1 tablespoon of chia seeds with 3 tablespoons of water is a good alternative.

Pro Tips

1. Try sifting your almond flour a couple times before mixing, it really helps prevent lumps and makes the cookies more even in texture.
2. If ya want your cookies to be extra chewy, chill the dough in the fridge for about 15 minutes prior to baking so that the ingredients have time to blend well.
3. Make sure you mix the chocolate chips in gently but thoroughly, so each cookie gets a fair share of chocolate without overmixing and making the dough gummy.
4. Don’t be afraid tweaking the bake time by a minute or two depending on how soft or crunchy you like them; keep an eye on the edges so they don’t burn.