What I want right NOW is a bite of a deliciously “warm from the oven” Chocolate Chip Cookie.  I want my cookie to be generously loaded with chocolate chips, slightly chewy in the center, yet buttery crisp on the outside edges.

Now that is what Chocolate Chip Cookie dreams are made of.  Well, since I’m dreaming… my Chocolate Chip Cookie will be gluten free (no wheat) and since “I want it all” my Chocolate Chip Cookies should also be high in fiber… 

Hey, YOU!  Quit laughing!  How dare you mock me!  
This is MY  Chocolate Chip Cookie dream after all!
  (Hmmmpf!  I’ll show you… you “cookie dream mocker!”)

You’ve heard the phrase, “The proof is in the pudding.”  Well, I have no idea what pudding has to do with chocolate chip cookies so I think I’ll give you the recipe and you’ll just have to eat “Humble Pie” and find out for yourself… 

Now, the first time you bake these easy-to-make cookies; you’ll find that they are not only delicious, they are deliciously good for you!   I created this (almost guilt-free) Chocolate Chip Cookie recipe with nutritious ingredients (and a few completely decadent ingredients such as brown sugar and butter because cookies should first and foremost be a TREAT!)  

So anyway… my (almost guilt-free) Chocolate Chip Cookies are made with high fiber, high protein almond flour plus super-high fiber coconut flour (58% fiber) and ground flaxseed.  Plus, haven’t we all read that chocolate contains flavonoids which has a powerful antioxidant effect?  YES!
Hmmm… Maybe we should just eat these cookies instead of taking vitamins…
Almost Guilt-Free Chocolate Chip Cookies
Almost Guilt-Free Chocolate Chip Cookies are miraculously gluten free, high fiber – high protein cookies that taste FABULOUS.  These easy-to-make cookies are perfect for dessert, a quick snack or even for… (don’t tell anyone) BREAKFAST!
1 cup almond flour
1/2 cup tapioca flour
1/4 cup ground flaxseed meal (I use organic golden flaxseed)
1/4 cup coconut flour
3/4 cup firmly packed brown sugar
1/4 cup sugar (I use fine Baker’s sugar)
1/2 teaspoon EACH  baking powder & baking soda
1/4 teaspoon salt
1/2 cup butter (or Earth Balance Vegan Buttery Sticks for dairy free) 
1 large egg; plus 1 egg white
1 teaspoon pure vanilla extract
1 (6 oz.)  cup semi-sweet chocolate chips
1.  Preheat the oven to 325 degrees Fahrenheit.  Mix together the almond flour, tapioca starch, ground flaxseed, coconut flour, sugars, baking powder, baking soda and salt in a large mixing bowl until combined.
2. Melt the butter half-way and add to the dry ingredients.  Beat the partially-melted butter into the dry ingredients on medium speed for 1-2 minutes until the butter is thoroughly mixed in.
3. Add the egg, egg white and vanilla.  Beat at medium speed for 1 minute.  Stir in chocolate chips. 
4.  On a parchment lined cookie sheet; drop the dough using approximately 2 tablespoons of dough for each cookie.    
  • I did NOT chill the dough since I am impatient when it comes to eating freshly baked cookies!  But if YOU try chilling the dough, let me know how it turns out for you, okay?    
  • To get perfectly shaped cookies, I use a medium size ice cream scoop. 
  •  Each cookie will spread to about a four inch round, chewy-crisp, thin cookie,  allow enough room for spreading!

5.  Bake at 325 degrees Fahrenheit until golden brown, for about 12 minutes.  Cool and enjoy!

Lynn’s Notes:
  • Preparing the cookie sheets:  I baked these cookies on parchment paper, but I think you could use a greased cookie sheet.  However, I must tell you, baking on parchment paper (NOT waxed paper) makes baking cookies a breeze!  The cookies come off the parchment paper easily.  Plus cleanup is fantastic ~ just throw the paper away after you are finished baking all your cookies. 
  • How do Almost Guilt-Free Chocolate Chip Cookies keep?  My Gorgeous Man and I had a cookie with a cup of coffee this morning.  So good!  I know, I know ~ we are “bad to the bone!”  The cookies were soft with a slight buttery/brown sugar chewiness.  I’m not sure which I liked better ~ the cookies fresh out of the oven or the cookies that we had this morning.  Both are really good!  Store the cookies, tightly covered with a piece of waxed paper or parchment paper between the layers so the layers of cookies don’t stick together.
  • Cookie Variations: I made a few cookies without chocolate chips just so I could see how a plain cookie tasted.  The plain vanilla cookies are excellent!   I think some shredded coconut added to the batter would make great Vanilla Coconut Cookies.  I’ll try that next time…  If you try it before me, let me know how they turn out!  And of course if you added a 1/2 cup of Toasted Pecans or Walnuts that would taste fantastic, too! 


HAPPY Chocolate Chip Cookie Day to you! 

PS  For a delicious “nut free” Chocolate Chip Cookie check out my new recipe:
I Love These Chocolate Chip Cookies!

Pin It on Pinterest