Yes, you read that right.
These delicious chocolate chip cookies are healthy.
I know that sounds a little too good to be true but it’s not! Everyone loves warm, melty chocolate chip cookies fresh out of the oven and these are the perfect substitute for the unhealthier version. Naturally sweetened with dates, these have no added sugar and no butter. They can be made vegan by substituting the egg or gluten free by subbing the flour with gluten free cornstarch. If you don’t eat them all in one sitting, just pop them in the microwave for a few seconds and you’ll never know they aren’t straight out of the oven!
- 1 cup quinoa flour
- ½ teaspoon baking soda
- 1 tablespoon white whole wheat flour
- 1/4 teaspoon salt
- 1 cup fresh medjool dates (about 14), pitted and pureed
- 1/4 cup coconut oil, melted and cooled
- 1 egg (or egg substitute)
- 1 teaspoon vanilla extract
- 2/3 cup dark chocolate chips (I used sugar free chocolate chips and no one even noticed)
- Preheat oven to 350F.
- In a small bowl, combine the flour, baking soda, what flour, and salt.
- In a food processor, beat the dates and coconut oil until light and fluffy.
- Add in the vanilla or egg (or egg substitute) until well mixed.
- Slowly add in the flour mixture until fully incorporated.
- Gently stir in the chocolate chips.
- Drop by rounded tablespoon onto a baking sheet (I rolled mine into balls).
- Bake for 10-12 minutes until golden brown.
- Allow to cool for about 10 minutes before moving to a wire rack to cool.