Healthier “Guilt-Free” Chocolate Chip Cookie Recipe

We all have times when we want a sweet treat, especially if you are anything like me when “that time of the month” comes around.

What girl doesn’t love chocolate? Well some of course, but seriously ladies…. can you feel my pain?

So, I took it upon myself to perform a cookie experiment. I decided to try a recipe that was a healthy version of chocolate chip cookies. I went all in with the recipe because I wanted them to be great for those of us with food sensitivities.

I have a dairy sensitivity, so I avoid dairy when possible even though I have a weakness for chocolate. I don’t have much of a “sweet tooth” (other than chocolate of course), so I try to use minimal sugars and refined sugars in my diet when possible. It’s becoming more and more common that people suffer from gluten allergies. There is also an epidemic of diseases related to processed and genetically modified foods in the last few decades. And, last but not least, Nowadays people are switching to plant based diets.

So on my quest to make the most versatile cookies possible this is what my recipe resulted in……. and delicious by the way!

These cookies are:

⁃ Vegan

⁃ non GMO

⁃ Dairy free

⁃ Gluten free

⁃ Sugar free

GUILT FREE ?

Ingredients:

⁃ 2 cups your choice of gluten free flour (I used almond flour because I don’t have a nut allergy)

⁃ 1 cup non-dairy, stevia sweetened chocolate chips

⁃ 1/2 cup stevia natural sweetener

⁃ 1 tsp organic pure natural vanilla

⁃ 1 tsp baking sofa

⁃ 1 tsp natural sea salt

⁃ 3 tbsp coconut oil

⁃ 3 tbsp non-dairy milk (I used almond milk – again because I have no nut allergy)

Instructions:

Mix all dry ingredients together. Mix wet ingredients and stir into dry ingredients. Use more almond milk if required and stir until smooth creamy consistency.

Spoon according to desired sized portions for cookies onto baking sheet lined with parchment paper.

Bake for approximately 7-10 minutes. Remove from pan immediately as cookies will continue to cook if left on pan.

Remember you can adjust the recipe according to your taste and food sensitivities. You don’t have to do the “all-in” version if you don’t have dairy or gluten sensitivity or if you are not vegan etc. I just wanted to share my version as an “all-inclusive” version

Enjoy!

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