Healthy Chocolate Chip Cookies
The perfect Healthy Chocolate Chip Cookie recipe that you AND your kids will love! Made with real, simple ingredients!
Ingredients
- 1 1/4 cups 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 carrots use vegetable peeler to peel thin strips 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
- Prep: Preheat oven to 375 degrees F. Lightly coat the bottom of a sheet pan with non-stick cooking spray.
- Dry Ingredients: Combine 1 1/4 cups whole wheat flour, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt in a large bowl.
- Wet Ingredients: In separate mixing bowl, combine 1 mashed banana, 1 beaten egg, 1/4 cup applesauce, 1/4 teaspoon vanilla extract, 1/2 cup almond butter and 2 teaspoons coconut sugar; Mix well.
- Veggies: Add carrots, spinach and zucchini to wet ingredients and fold together.
- Combine: Pour dry ingredients into the wet ingredients, mix to combine, and then add chocolate chips. Mix again.
- Bake: Take 1-2 tablespoons of cookie dough and place on 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.
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