Delicious And Healthy Whole Foods Chocolate Chip Cookies

Who doesn’t love a warm, gooey chocolate chip cookie fresh out of the oven? Unfortunately, most store-bought cookies are loaded with preservatives, unhealthy fats, and refined sugars that leave you feeling sluggish and unsatisfied. But fear not, because we have the perfect solution – whole foods chocolate chip cookies! Made with wholesome ingredients like almond flour and coconut oil, these cookies are delicious, nutritious, and easy to make. Plus, they’re gluten-free and vegan-friendly, so everyone can enjoy them. So, let’s get baking and satisfy our sweet tooth in a healthy way!

Recipe #1: Classic Whole Foods Chocolate Chip Cookies

Ingredients:

2 cups almond flour
1/2 cup coconut sugar
1/2 cup coconut oil, melted
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
In a separate bowl, mix the melted coconut oil, flax egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
Fold in the chocolate chips.
Use a cookie scoop or spoon to form the dough into balls and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie

Calories: 138
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 47mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 7g
Protein: 2g

Cooking Time:

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Equipment:

Mixing bowls
Whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop or spoon

Serving Suggestions:

Enjoy these cookies warm out of the oven with a glass of almond milk, or pack them in your lunchbox for a midday treat.

Variations:

Swap the dark chocolate chips for milk chocolate or white chocolate chips.
Add 1/2 cup chopped nuts, such as pecans or almonds.
Mix in 1/2 cup dried fruit, such as cranberries or raisins.
Drizzle melted chocolate over the cooled cookies for an extra decadent touch.

Substitutions:

Instead of almond flour, you can use any other nut flour, such as cashew or hazelnut.
If you don’t have coconut sugar, you can use brown sugar or maple syrup instead.
Use a chia egg instead of a flax egg for a different source of omega-3s.
Substitute the coconut oil for avocado oil, ghee, or butter if you’re not vegan.

Storage:

These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.

Tips:

Make sure your coconut oil is melted but not hot, or it will cook the flax egg.
Don’t overmix the dough, or the cookies will come out tough.
If you want your cookies to be thinner and crisper, press them down slightly before baking.
For an extra boost of protein, add 1 scoop of vanilla protein powder to the dough.

Frequently Asked Questions:

Q: Can I use regular flour instead of almond flour?

A: No, regular flour will not work in this recipe as it contains gluten. You can try using a gluten-free flour blend, but the texture and taste may be different.

Q: Can I use vegetable oil instead of coconut oil?

A: Yes, you can use any neutral-tasting oil in place of coconut oil. However, keep in mind that it may affect the flavor of the cookies.

Recipe #2: Double Chocolate Whole Foods Cookies