Love chocolate chip cookies? Who doesn’t?! During my uni days I used to finish off entire packets of Chips Ahoy at a time. Even in my adult years this was always a comfort food, but I never felt “comforted” after eating about 5-10 and feeling sick in my stomach. And it was definitely hard to stop at 1 or or 3. So a healthy alternative is in order. This one’s got almond meal as a base and the only real indulgence here are the dark chocolate chips. Pick a truly high quality batch if you can. When indulging, truly indulge by using quality ingredients and you’ll find you CAN stop at 1. or 2.
For this, I picked Callebaut Couverture Dark Chocolate Chips from a nearby deli. Couverture chocolate is very high quality chocolate that contains extra cocoa butter and is properly tempered to provide a smooth finish. The other option is to make your own raw chocolate and cut that into tiny pieces but hey… maybe making two things from scratch is too much to ask
2 cups almond flour
1/2 cup dark couverture chocolate chips
1/4 cup organic maple syrup
1/4 cup coconut oil (melted gently over low heat; I melted mine by leaving a jar in a bowl of hot water)
1 Tbsp vanilla extract
1/2 tsp aluminium free baking soda
1/4 tsp sea salt
Preheat oven to 180 degrees C.
Combine dry ingredients in food processor and pulse until well combined. Add liquid ingredients and process further until thoroughly mixed. Transfer the lot to a bowl and stir the chocolate chips through the mix using a spoon for around 30 seconds or so. This needs a bit of muscle .. so you get a bit of exercise too!
Line 2 baking trays with baking paper. Scoop approx. 1 Tbsp of the mix at a time onto your hands, roll into a ball, and flatten it into a patty / cookie on the baking sheet. You should have around 20-24 cookies from this mix. What I like to do to make sure that the amounts are uniform is to divide my large ball of dough into two, then into two again, then into two again, until I’ve got around 8 smaller balls. Each of these balls will make 3 cookies.
Bake for 7-9 minutes until brown. Let the cookies cool for a bit (if you can wait!) …. and try not to finish them off all at once.
Compare this recipe to the ingredients for Chips Ahoy (commercial milk which usually contains denatured fats, potential GMO’s, soy, four different kinds of sugar, “caramel colour” which sounds innocent enough but if you do your research this has been linked to many negative health side effects, vitamins which need to be added back into wheat which has been so refined it has no vitamins left…. gluten of course from the wheat):
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