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There’s just something special and incomparable to fresh, homemade chocolate chip cookies! Just thinking about them conjures up childhood memories of baking with mom, the smell of irresistible goodness coming from the kitchen, and chocolate chips melting in my mouth. 🤗
This recipe puts a few twists on the timeless classic, making these cookies much healthier and even more delicious than regular old chocolate chip cookies!
These cookies are unique because instead of using some kind of flour (almond, coconut, etc.), they are made with almond butter as the main ingredient. This makes the cookies extra soft, moist, chewy, and gooey! mmmm! 😋 The shredded coconut actually creates an “oatmeal-like” texture in the cookie batter, which is super delightful!
As far as chocolate chips go, the healthiest option we’ve found is Lily’s — sweetened with stevia & erythritol (both healthy sweeteners that won’t cause inflammation, spike your blood sugar, or lead to other health issues like sugar does). You can usually find these delectable morsels of chocolate goodness at health food stores like Whole Foods, or order them online — I like to get them from Thrive Market. You could also make your own chocolate chunks, which takes a little more time, but they’re about as healthy as they can get (see below).
Overall, these cookies are pretty quick and easy to make, and they will definitely satisfy your sweet-tooth craving for this childhood favorite — without having to sacrifice your health!
P.S. I’ve got a special surprise for you beneath the ingredients & directions below — don’t miss it! ☺️
(makes 18-24 cookies, depending on the size)
— 1 cup creamy raw almond butter
— 1/3 cup raw organic honey
— 1 organic, free-range egg
— 1/2 tsp. sea salt
— 1/2 tsp. baking soda
— 1/2 cup unsweetened shredded coconut
— 1/2 cup Lily’s chocolate chips*
*You can use store-bought chocolate chips, or you can make your own chocolate chunks instead. (See below for the ingredients and directions for making the chocolate chunks.)
1. If you are going to make your own chocolate chunks, do that first (see recipe below). If you’re using store-bought chocolate chips, you can skip this step.
2. Preheat oven to 350 degrees.
3. In a medium sized bowl, mix together the first 5 ingredients until smooth.
4. Gently fold in the shredded coconut and the chocolate chips.
5. Using a tablespoon, drop heaping scoops of the batter onto a cookie sheet lined with parchment paper.
6. Bake for 9-10 minutes at 350 degrees, rotating the pan after 5 minutes.
7. Allow to cool on the pan for at least 10 minutes.
8. Enjoy!! These cookies are delicious fresh, gooey, melty, and hot — right out of the oven! OR, they taste delightful out of the fridge a little later (I can’t help but eat some both ways!)! 😉 We also love dunking our cookies into a glass of cold unsweetened almond milk or coconut milk — YUM!
How to Make Homemade Chocolate Chunks:
— 3 1-oz. squares of unsweetened chocolate (100% cacao)
— 2 tbsp. organic, unrefined coconut oil
— 2 tbsp. organic, grass-fed butter
— sweetener to taste (stevia, erythritol, xylitol, or raw honey)
Melt chocolate, coconut oil, and butter in a small pan over the stove on low heat. Once melted, add in your sweetener of choice to your desired sweetness level. Place a piece of parchment paper on a cookie sheet, and pour the melted chocolate mixture onto the parchment paper. Let the chocolate form a thin layer, and place the cookie sheet in the freezer. Once the chocolate hardens, remove from the freezer, and cut the hardened layer of chocolate into chunks.
A Special Surprise For You
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Want to learn more about how you can easily transform typically unhealthy foods into guilt-free, healthified versions (& still make them taste delicious!)? Check out this post!
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