These chewy chocolate chip cookies are beyond tasty. In the past week, we’ve made these twice from the Wellness Mama Cookbook, and each time I have a very hard time not eating them immediately as they come out of the even.
These cookies offer a healthier high-protein snack, and I love sending my girls to school with them.
I listed the recipe as is, but made a few adaptions.
- I used half the amount of sugars on our second batch (and beyond) and it was just as good.
- Butter is listed, but I preferred the Coconut Oil
- I had to mix everything by hand and never needed to add the extra water.
- DO NOT smash the cookies down, leave as a ball or they burn.
- When I used a greased baking sheet the cookies spread too much.
- I added one chocolate chip (larger) after mixing and adding the balls to silicone mat, pressing lightly.
Chewy Chocolate Chip Cookies
Yield 4 servings
- 2 C almond flour
- 1/2 C cane sugar*
- 1/2 tsp baking soda
- Pinch of sea salt
- 1/2 C coconut oil
- 1 large egg
- 1 Tbsp vanilla extract
- 1 C dark chocolate chips, or to taste
- Preheat oven to 350F.
- In a large bowl, mix the flour, sugar, baking soda , and salt. Add the oil and stir until mixed. A thick dough will form.
- Add the egg and vanilla and mix well. (I used my hands to mix it all)If the dough is too thick and hard to mix, add 1 or 2 teaspoons water to thin. Add the chocolate chips and stir by hand until incorporated.
- Form the dough into tablespoon-sized balls and back on a silicone mat or a greased baking sheet for 10 minutes, or until the tops are golden brown.
- Remove from the oven. The centers will still be somewhat soft, but they will continue to harden while cooling.
- Let cool at least 5 minutes and enjoy!
* I used 1/4C cane sugar