Best Chocolate Chip Cookie

I am reposting one of my favorite homemade chocolate chip cookie recipes. I whip this up often, as it is easy, FAST, and satisfies my sweet tooth without making me feel too bad :) the cookie uses healthy fats and almond flour. It is sweetened by honey and cooks in 12 minutes! This recipe makes 6 cookies.

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Ingredients:

½ c whole wheat flour

½ c almond meal

½ tsp baking powder

½ tsp salt

1  egg

2 T honey

1 ½ tsp vanilla

½ cup chocolate chips

1 T coconut oil, melted is ideal

2 T almond milk

Directions:

Combine all dry ingredients in a large bowl. Combine all wet ingredients in a smaller bowl. Add wet ingredients to dry and add chocolate chips. Bake at 350 for 10-12 minutes. Makes about 6 cookies.

For a vegan version, use 1 T ground flax seed +  3 T warm water instead of the egg, and use maple syrup instead of honey. Enjoy! What is your favorite type of cookie?

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Delicious healthy chocolate chip cookie

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I love chocolate. I love dessert. I really do. So when Elise (from Lillybelle Foods) told me about her recipe for a healthier version of a chocolate chip cookie I was alllll about trying it.

Regardless of being considered more healthy, I LOVED IT ! Try it, and YOU tell me how amazing it is, k?

• The only sweetener in the cookie is honey (and the chocolate chips)
• No butter! We used only coconut oil

YUMMMMMMMMM

Ingredients:

½ c whole wheat flour

½ c almond meal

½ tsp baking powder

½ tsp salt

1  egg

2 T honey

1 ½ tsp vanilla

½ cup chocolate chips

1 T coconut oil, melted is ideal

2 T almond milk

Directions:

Combine all dry ingredients in a large bowl. Combine all wet ingredients in a smaller bowl. Add wet ingredients to dry and add chocolate chips. Bake at 350 for 10-12 minutes. Makes about 6 cookies.

For a vegan version, use 1 T ground flax seed +  3 T warm water instead of the egg, and use maple syrup instead of honey.

flourless chocolate cake

bakeoff_Lauren

Sarah, from Sarah Fit, and I decided to have a bake-off! Our mission was to make a dessert that was on the healthier side, yet still able to satisfy the sweet tooth! I went with a chocolaty taste and Sarah went with more of a pumpkin pie-ish flavor. I thought they both came out great. I am actually going to make Sarah's dish for my Thanksgiving gathering. I can’t wait to share how it comes out!

*Sarah's 100 calorie Pumpkin Pie Dessert Bars

Check out our videos and try both recipes. Which do you like more? [youtube http://www.youtube.com/watch?v=gknIC2yASh4]

[youtube http://www.youtube.com/watch?v=Dq8ecJrlLm0&w=560&h=315]

My inspiration for this dessert came from my love of chocolate and sweet potatoes! The recipe that I followed is from Chef Toni Robertson, as I also added my own twist here and there.

Ingredients:

¾ C semi sweet chocolate

2 ripe bananas

1 medium-sized sweet potato

3 egg whites and 1 whole egg

1 tsp vanilla extract

2 tbs chia seeds

1 tsp of cinnamon? If you wish!

1/4 c (or less) honey

2 tbs brown sugar

Directions:

Preheat oven to 350

Melt chocolate (any way you know how!) add in 1 tsp vanilla if you wish

Microwave the sweet potato and peel. Place sweet potato, 2 ripe bananas, honey and sugar in blender. Blend until smooth.

Remove the melted chocolate from heat and fold over sweet potato/banana puree add 1 whole egg and chia seeds. Mix well.

Beat the 3 egg whites until a little foamy. Add this to your mixture.

Place chocolate mixture in (sprayed) single serving custard cups. This recipe serves 6-8. The more filling in the cup the longer it cooks!

Cook for about 10 minutes. If you desire it more cooked through add 5 minutes or less. Keep a lookout though, every oven cooks differently!

I had an awesome time cooking with Sarah. You have to check out the videos. Her new camera is insane!! Have an awesome Thanksgiving.