Healthy Chocolate Cookies

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www.theconsciousplantkitchen.com

These Healthy Chocolate Cookies are moist, crispy, and chewy chocolate cookies made with minimal wholesome ingredients to bring only the good stuff to your body. They do not contain gluten, dairy, eggs or refined sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-chocolate-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies (1 1/2 tablespoons each)

Calories: 172kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour note 1
¼ cup Unsweetened Cocoa Powder
¼ cup Muscovado Sugar note 2
⅓ cup Maple Syrup note 3
½ teaspoon Baking Powder
1 teaspoon Vanilla Extract
2 tablespoons Coconut Oil melted, cooled, note 4

Optional

⅓ cup Dairy-Free Dark Chocolate Chips
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil with cooking spray. Set aside.
In a large bowl, whisk muscovado sugar, maple syrup, melted coconut oil, and vanilla extract.
Stir in almond flour, unsweetened cocoa powder, salt, and baking powder. Stir until it forms a sticky consistent chocolate cookie batter.
Fold in the dark chocolate chips halfway and incorporate them. Stir until evenly distributed.
Scoop out 1 1/2 tablespoons of cookie dough and roll it into a ball with your hands. I recommend greasing them to make that easy.
Release the cookie dough ball on the baking sheet, and lightly press the top to flatten. They won't expand in the oven.
Repeat and leave a thumb of space between each almond flour cookie.
Bake the cookies at 350 °F (180 °C) for 10-12 minutes or until set on top and edges but still soft in the middle.
Transfer immediately to a cooling rack and cool at room temperature.

Equipment

Notes

Note 1: You can replace the almond flour with almond meal, but the texture of the cookies will be a bit grainy and drier.

Note 2: You can skip the added crystal sweetener. It adds crispiness on the edges of the cookies and extra sweetness. You can also use unrefined cane sugar, Demerara sugar, or coconut sugar.

Note 3: Any liquid sweetener works. You can also swap the maple syrup for rice malt syrup, coconut nectar, or agave syrup.

Note 4: Melted plant-based butter works as well or peanut butter for an oil-free option. Make sure you use refined coconut oil to prevent a coconut flavor in your cookies.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days.

Nutrition