Soft-Baked Grain-Free Salted Chocolate Chip Cookies

TK Salted Choc Chip Cookies.jpeg

Last week, my husband called me and asked if I could make some “Chocolate Chip Cookies that are healthy”. If you follow my Instagram (@Tiff.Kent) you know that my husband is a real foodie and has a HUGE appetite—but for the past few weeks, he’s been trying to cut back on refined sugar, gluten, and dairy.

So, back to the story: he asked for chocolate chip cookies… that are healthy?!

Most chocolate chip cookies have a similar base: brown sugar, refined (white) sugar, butter, flour, vanilla, and eggs. So making them “healthy” was a tall order — but I’m an 8 on the enneagram scale and I love a good challenge! :-)

I played around and did some recipe testing and came up with a cookie that I have now made three (3!) times in less than a week! These are soft, like the kind you’d buy in a bakery. They’re subtly sweet and they melt in your mouth. Even friends who aren’t looking for a “healthy” cookie have loved them! Plus, they take just a few minutes to make and they keep really well in an airtight container (though, they don’t last long at our place because my husband and I can both eat 3 or 4 in one setting)!

What You’ll Need:

2 tbsp. coconut oil, melted

3 tbsp. pure maple syrup (look for one that only contains maple syrup)

1 egg

1 tsp. pure vanilla extract

2 cups almond flour (the finer, the better! I like almond flour over almond meal because it has a more traditional “flour” like texture)

1/2 tsp. baking soda

1/2 tsp. flaky sea salt

1/2 cup chopped pecans

1/2 cup chocolate chips

The Method:

  1. Preheat oven to 375 degrees Fahrenheit. Prepare a baking sheet with your go-to nonstick spray.

  2. Combine the melted coconut oil and the pure maple syrup to a large bowl and whisk together. Then add in the egg and vanilla.

  3. In another bowl, combine the almond flour, baking soda, and salt. Add the flour mixture to the maple-coconut oil mixture and stir together until evenly combined. Fold in chocolate chips and chopped pecans.

  4. Scoop spoonfuls onto the cookie sheet, spacing about two inches apart. Top with additional sea salt, if desired.

  5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer somewhere to cool completely. Once they’ve “rested” for 5 minutes, enjoy!

Tiffany Kent