Healthier Choc Chip Cookie
- Sally Rychlak
- Mar 27
- 1 min read
Updated: Apr 3
As previously documented, I am still in a toxic cycle of craving a cookie every night. The Gluten Free M&M cookie recipe is a winner, but with warmer weather approaching, it's time to adapt the recipe with a little bit cleaner ingredients.
With the assistance of Chat, admittedly, I've been refining a recipe that is rich and satisfying but free of refined sugar and (excessive) saturated fat. I aimed to ensure this wasn't toooo healthy... there's some butter in there and lots of chocolate, but it also includes healthy fats and fiber thanks to almond butter, almond flour, and dates.
Have you ever tried a healthy dessert recipe that ended up tasting more like a breakfast bar? This recipe is definitely not one of those... it's undeniably a dessert and will satisfy your (my) nightly cookie requirement.
As usual, my website primarily serves as a place for me to keep track of the recipes I experiment with, enjoy, and want to remember. This cookie recipe is a new favorite for me and worth remembering. I hope that if you've found your way here and decide to try it, you'll agree with me!
Sally Rychlak refined sugar free cookie
1
Storage Tip
Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer.
2
Freezer instructions
To bake these from frozen, allow cookie dough to sit at room temp for 5-10 minutes before going into the oven. Bake at 350 for 12-14 minutes.
Notes
1
Soak dates in warm water for 5-10 minutes, drain(making sure pit is removed), then blend dates into a paste.
2
Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat.
3
In a large bowl, combine the date paste, softened butter, and almond butter. Then add in the egg and vanilla. Mix until creamy and well incorporated.
4
In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5
Fold in the chocolate chips until evenly distributed throughout the dough.
6
Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops a bit as the cookie will not spread out without a little help.
7
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the tops are set.
8
Sprinkle with a bit of flaky sea salt and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or enjoy at a warm temp.
Instructions
5-6 pitted Medjool dates
1/4 cup almond butter
2 tbsp butter
1 egg
1 tsp vanilla
Step 1 Ingredients
3/4 cup almond flour
1/3 cup gluten free flour
1/2 tsp baking soda
1/2 tsp salt
Step 2 Dry Ingredients
1/3 - 1/2 cup refined sugar free chocolate chips
Step 3 Mix-ins
Choc Chip Cookies: GF and Refined Sugar Free
Sally Rychlak
A healthier cookie that doesn't compromise on taste or texture. Refined sugar free, sweetened by dates.
Servings :
12 cookies
Calories:
120 per cookie
Prep Time
15 mins
Cook Time
10 mins
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