Description
Healthy Chocolate Chip Cookies – The perfect healthy cookie that you AND your kids will love! Made with real, simple ingredients!
Ingredients
Scale
- 1 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 very ripe banana, mashed
- 1 egg, beaten
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon vanilla extract
- 1/2 cup creamy almond butter, (peanut butter works too)
- 2 teaspoons coconut sugar
- 1/3 cup carrot (use peeler to peel strips of carrot and then roughly chop)
- 1/3 cup spinach, roughly chopped
- 2–3 tablespoons of zucchini, peel off the outer skin of the zucchini & roughly chop
- 1/2 – 3/4 cup dairy-free semi-sweet chocolate chips
- optional topping: sea salt
Instructions
- Preheat oven to 375 degrees F.
- Combine whole wheat flour, baking soda and salt in a large bowl.
- In separate medium bowl, combine mashed banana, beaten egg, applesauce, vanilla, almond butter and coconut sugar; Mix well.
- Add spinach, carrots and zucchini to wet ingredients and fold together.
- Pour dry ingredients into the wet ingredients, mix to combine, and then add chocolate chips. Mix again.
- Take a cookie sheet and lightly spray with non-stick cooking spray.
- Take 1-2 tablespoons of dough and place on prepared baking sheet (Note: cookies will not raise much or spread out)
- Sprinkle with sea salt (optional).
- Cook at 375 degrees F, middle rack, for approx. 8-10 minutes or until the bottoms start to brown.
- Place on cooling rack and let cool completely.
Notes
- Number of Cookies: how many cookies this recipe yields depends upon how big your cookies are. If you are just making them 1-2 tablespoons big, you will yield approximately 16-20 cookies.
- Consistency/Texture: These are pretty soft cookies, not crunchy.
- Almond Butter: Feel free to use creamy peanut butter or other nut butter if you prefer – just make sure the consistency is creamy.
- Unsweetened Almond/Peanut Butter: If you are using an unsweetened version of peanut butter or almond butter then I would recommend increasing the coconut sugar to about a 1/4 cup or so. Otherwise, the cookies might not be sweet enough for your liking.
- Flour Substitutions: You can use a 1-to-1 gluten-free flour if you want and I have also tested these with almond flour with success! If using almond flour I would definitely cook for 10 minutes (instead of 8).
- Coconut Sugar: you can substitute brown sugar here if you want.
- Let them cool: Let these cool fully before eating for best results!
- Storage: Since these don’t have any preservatives in them they shouldn’t be left out on the countertop for more than a day or so. After that keep them in an airtight container in the refrigerator.