Healthy Chocolate Chip Cookies
It was such miserable weather in Queensland the whole last week. It’s winter, which is usually cool, but with beautiful blue skies and crisp air. Well, not at the moment. Last few days it was raining and it was windy and when combined with the fact that the sun goes down at 5 pm now, the overall mood was not the best. And with a short lockdown on top of the miserable weather days got even moodier. But you know what can make a moody day better? Baking. Because you put your time into something productive. And delicious. You make your place warm and smelling great. And then what’s better on a moody day than a cup of hot coffee or tea and homemade Healthy Chocolate Chip Cookies?
The recipe is super simple as usual and without any nasties. I used coconut and almond flour, so it’s naturally gluten free. You can use your preferred (granulated) sweetener such as coconut sugar, xylitol, monk fruit etc. I prefer stevia, but I understand that not everyone is a fan. Also, if you can get your mitts on the chocolate collagen, then definitely use it, it gives the cookies a little bit of extra sweetness and even more chocolatey goodness as well as extra nutrients. But if you are not able to find chocolate collagen (with good ingredients), then using a little bit more cocoa is fine as well. As you can see, I used butter in the recipe, but if you’d like to make it dairy free, then ghee or possibly even coconut oil should work. The recipe is Keto and Low Carb, but I have decided to stop using these labels in the name of the recipes as I am not following any diet myself and would like to inspire people to eat better, but not necessarily follow too many rules.
- ½ cup almond meal
- ¼ cup coconut flour
- ¼ cup raw cocoa powder
- 2 scoops Noway chocolate collagen protein
- 30g melted butter (or ghee / coconut oil)
- Sweetener of choice (I used stevia)
- Pinch of salt
- 40g dark chocolate (I used 90%)
- Put all the dry ingredients into a large bowl and mix them together.
- Then add the melted butter and work the dough with your hands, making a sticky ball out of the mixture.
- Chop the dark chocolate into small pieces, if you are using a chocolate block. Add the chocolate chips into the bowl and mix them carefully into the cookie dough.
- Form little cookies (about the size of your palm) with your hands and place them on a lined baking tray. Unlike classic cookies these won't spread to the sides much, so make sure they are about 1 cm high when putting them on the tray.
- Place the tray into a preheated oven at 180 C for 20 minutes.
- Let the cookies cool completely and store in the fridge for up to 5 days.