Abigail J. Dougherty, RD, LD/N: Registered Dietitian, Nutrition Expert and Lover of Life
2014, Baking, gluten free, Healthy Recipes, Vegan

Chocolate Chip Cookies – Healthified and FAB!

Happy Monday!

Slow down

I hope you had a wonderful Easter and enjoyed time with your loved ones! I just love the quote above! It’s such  great reminder to be in the moment and ENJOY life; instead of rushing through. Ohh how much we miss when we rush!

Speaking of slowing down and not rushing, check out my latest (and ONLY so far) “Nutrition Tip of the Day” on Slooooowing down when you’re eating.  I’m venturing out via the “Vlog” – broadening my “VORLD” if you “vill” :-D I’m sorry I’m not sorry! :)

I also wanted to share my new favorite COOKIES! Okay, I’m not lying these are really good! Plus, they are gluten free, vegan (yes, I said vegan), soy free, and basically everything free unless you’re avoiding nuts… then I’m sorry… I can’t win them all!  Seriously, I know some of the ingredients are a bit hard to find but the cashew and almond flour are at Trader Joes! Come on, even I have access to one now :) These cookies truly are delicious and GOOD for you! Of course, make sure you eat them slowly and enjoy in moderation… My disclaimer for pretty much everything! 

Here I am slaving away over 5 dozen cookies :)

Here I am slaving away over 5 dozen cookies :)

If you are looking for a completely classic recipe, try the super duper classic Nestle Tollhouse Recipe OR for another lightened up version check out my other Chocolate Chip Cookie Recipe adapted from Cooking Light. Just make these, you’ll LOVE them! :)

Chocolate Chip Cookies

Adapted from Mom, What’s for Dinner? 

Makes ~2 dozen small(ish) cookies

Classic on the left & Vegan on the right

Classic on the left & Vegan on the right

Ingredients:
6 tablespoons Earth Balance Coconut Spread
1/2 cup brown sugar (packed)
1/4 cup coconut sugar
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)*
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 pinch kosher salt
1 cup garbanzo bean flour (Bob’s Red Mill Brand)
1/2 cup almond flour (Trader Joes)**
1/2 cup cashew flour (Trader Joes)
1 teaspoon  or cinnamon
1/2 cup dark chocolate chips
Directions:
Preheat oven to 350 and line a baking sheet with a silpat or parchment paper.
In a small bowl, mix together the flax egg and set aside.
Beat the Earth Balance and sugars until creamy. Beat in the flax egg and vanilla extract.
Add each flour (garbanzo bean, cashew and almond) as well as the baking spice, baking soda and salt. Check the texture, and see if it needs more flour. If it doesn’t hold up to a ball form (it doesn’t have to be stiff, just hold a bit of a form) then add more almond flour as needed. Mix in the chocolate chips.
Drop balls of dough on the baking sheet with a small cookie scoop or teaspoons. The dough will be very sticky but should release from the scoop easily. Flatten the balls down a bit but they should spread as they cool. Bake for about 10-11 minutes until slightly gold along edges.
Allow to cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.
*If you’re not vegan, use a real egg :)
**If you don’t have both cashew and almond flour, use one or the other. No biggie-smalls:)
ENJOY!! :)

1 Comment to “Chocolate Chip Cookies – Healthified and FAB!”

  1. Yummmm! Can you send me some please??? I need to do a huge restock of these flours so I can can make these ASAP!!

    Thanks for Posting. P.S. Can you please for the chickpea flour pizza crust :-)

Leave a Reply

You must be logged in to post a comment.