I came up with this cookie after refining my chocolate chip cookie recipe. I wanted something closer to a gluten containing cookie, chewy, chocolatey and slightly sweet. The problem is when I use honey, I still find it too sweet but also the cookies are too soft. I used coconut sugar and palm nectar for this cookie and the end result was spot on delicious and exactly what I was looking for. I handed out samples today to clients, kids and family. It was thumbs up all around.
This cookie is a perfect example of how I program foods for my clients and myself. Yes it is a cookie yet healthier than most! When making recipes for cookies, I try to adhere to the same principle of health choices; no refined sugar, no dairy, and healthy fats. The almond flour and chia give this cookie a protein boost and also contain healthy fats that are good for the body. This recipe is also in favor of time management, taking approximately ten minutes to prep.
Now, lets talk money and where you can save. I have been using coconut sugar in baking for some time and Costco has now started selling it. Coconut nectar again is low glycemic and doesn’t give me the sugar jitters like honey does. Again, a little hard on the wallet, so raw honey or pure maple syrup can be substituted.
My new webpage will be up and running by the end of March and I started a Facebook page today. Please go on to my page and “like” it. I will be posting health tips, recipes and tidbits for a healthy lifestyle. For those of you who supported me today to “Like” my page, thank you, thank you.
Chocolate Chip Chia Cookie
Makes roughly 25 cookies
3 cups almond flour
2 tbsp chia seeds
1 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1/2 cup coconut oil (warmed)
1/4 cup coconut sugar
1/4 cup coconut nectar (honey or maple syrup will work well too)
2 eggs, whisked
1 1/2 cups chocolate chips or cacao nibs
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl combine the almond flour, chia, baking soda and sea salt. In a separate bowl combine the warmed coconut oil, coconut sugar, nectar, vanilla and eggs. Pour the wet ingredients into the almond flour mixture and stir to combine. Mix in the chocolate chips.
Scoop the dough onto a parchment lined baking sheet with a small ice cream scoop. Bake for 10 minutes, remove and let cool for a few minutes before placing on a wire rack to cool completely.