Always Almond Chocolate Chip CookiesBy The Living Healthy Mom
Filled with healthy nutrients, you will feel great giving these cookies to your kids.
DID YOU KNOW? Adding a little almond butter to your daily diet can help control blood sugar levels. Almonds and almond butter help prevent spikes in blood sugar and insulin levels. Great news for moms! For More information.
Overview of The Always Almond Chocolate Chip Cookie Recipe:
These living healthy chocolate chip cookies are BEAUTIFUL cookies and they taste great. I wanted to create a chocolate chip cookie recipe that had a crunch to it, so I creamed healthy almond butter with only 1/4 cup of unsalted butter instead of using oil, or large amounts of butter.
Most chocolate chip cookie recipes use large amounts of butter for it to be crunchy cookie and you don’t have to!
In addition, there are three whole grain flours that are used in this healthy chocolate chip cookie including; whole wheat pastry flour, Quinoa flour and Oat flour.
Lastly, these chocolate chip cookies are sweetened with a combination of Sucanat and Agave syrup.
- 1 cup of whole wheat pastry flour
- 1/2 cup Quinoa Flour
- 1/4 cup Oat Flour
- 1/4 cup unsalted butter
- 2/3 cup organic Almond Butter
- 3/4 cup organic Sucanat sugar
- 4 tablespoons Agave Syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 eggs
- 2 tablespoons wheat bran
- 1 1/2 cups of grain sweetened chocolate chips, or carob chips for an even healthier alternative
- Optional: 1/3 cup of raw almonds
- Preheat oven to 350 degrees F
- Using the paddle attachment of your mixer and cream the butter and the almond butter together. (Make sure that both the butter and the almond butter are at room temperature)
- Add the Sucanat sugar and continue creaming.
- Add the Agave Syrup and vanilla.
- Add the eggs one at a time to the mixer. (Make sure that the eggs are at room temperature. Put them in a bowl of warm water if you have just taken them out of the refrigerator.)
- In a separate bowl, take a pasta strainer and sift the Quinoa flour, the whole wheat pastry flour, an the Oat flour together with the baking soda.
- Stir the flour to make sure the baking soda is mixed together.
- Stir in the nutmeg and cinnamon.
- By hand, mix the wet ingredients with the dry.
- Add in the grain sweetened chocolate chips.
- Drop the same size of dough on parchment paper lined cookie sheets.
- Press the dough with your hand until it is flat and round as if it were already baked. (This is very important to do, as there is not enough butter in the recipe to flatten itself during the baking process.)
- Bake cookies for 15-17 minutes, or until slightly brown.
- Let cookies rest overnight before eating them. They will taste different the day after, as they are just wonderful.
- 36 cookies can be made for smaller cookies, or 24 larger cookies.
Calories and Dietary Information:
- Based on making 36 cookies
- Calories 129
- Fat 7.5g
- Sat Fat 1.9g
- Carbs 14.22g
- Fiber 2.4g
- Sugar 7.7g
- Protein 3.2g
- Sodium 38mg
- Cholesterol 12mg
- Potassium 12.2mg
- These healthy chocolate chip cookies are LOADED with vitamins and minerals because of the whole grains, almond butter, wheat bran, and the natural sweeteners. Please note: You can have a recipe that uses white flour and sugar with similar calories, yet has NO nutritious benefits.