Healthy Chocolate Chip Cookies
The perfect Healthy Chocolate Chip Cookie recipe that you AND your kids will love! Made with real, simple ingredients!
Ingredients
- 1¼ cups whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 very ripe banana mashed
- 1 egg beaten
- ½ cup creamy almond butter sub peanut butter
- ¼ cup unsweetened applesauce
- 2 teaspoons coconut sugar
- ¼ teaspoon vanilla extract
- ⅓ cup carrots use vegetable peeler to peel thin strips and roughly chop
- ⅓ cup fresh spinach roughly chopped
- 2-3 tablespoons zucchini peel off the outer skin & roughly chop
- ½ - ¾ cup dairy-free semi-sweet chocolate chips
- sea salt optional topping
Instructions
- Prep: Preheat oven to 375℉. Lightly coat the bottom of a sheet pan with non-stick cooking spray.
- Dry Ingredients: Combine 1¼ cups whole wheat flour, ½ teaspoon baking soda and ½ teaspoon kosher salt in a large bowl.
- Wet Ingredients: In separate mixing bowl, combine 1 very ripe banana, 1 egg, ½ cup creamy almond butter, ¼ cup unsweetened applesauce, 2 teaspoons coconut sugar, and ¼ teaspoon vanilla extract; Mix well.
- Veggies: Add chopped carrots, spinach and zucchini to wet ingredients and fold together.
- Combine: Pour dry ingredients into the wet ingredients, mix to combine, and then add ½ - ¾ cup dairy-free semi-sweet chocolate chips. Mix again.
- Bake: Take 1-2 tablespoons of cookie dough and place on the prepared baking sheet (Note: cookies will not raise much or spread out). Sprinkle with sea salt (optional). Bake in preheated oven, middle rack, for approx. 8-10 minutes or until the bottoms start to brown.
- Cool + Serve: Transfer cookies to a cooling rack and then enjoy!
Notes
- Number of Cookies: this depends on the size of the cookies. If you are making them 1-2 tablespoons big, you will yield approximately 16-20 cookies.
- Almond Butter: Feel free to use creamy peanut butter or other nut butter if you prefer - just make sure the consistency is creamy.
- Flour Substitutions: this recipe has been tested with 1-to-1 gluten-free flour and almond flour with success! Feel free to sub with either option. If using almond flour, we suggest baking them for 10 minutes (instead of 8).
- Coconut Sugar: you can substitute brown sugar here, if you want.
- Let them cool: for best results, let them cool fully before eating!
- 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.
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 92mg | Potassium: 114mg | Fiber: 2g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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