Healthy Chocolate Cookies Recipe

Introduction

These Healthy Chocolate Cookies are a deliciously rich treat made with wholesome ingredients like almond flour and maple syrup. Perfect for those craving chocolate without refined sugars, they’re soft, fudgy, and easy to whip up in no time.

Ingredients

• 1 1/2 cup Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Muscovado Sugar
• 1/3 cup Maple Syrup
• 1/2 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 2 tablespoons Coconut Oil (melted, cooled)
• 1/3 cup Dairy-Free Dark Chocolate Chips
• 1/4 teaspoon Salt

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper and lightly grease with cooking spray. Set aside.
2. Step 2: In a large bowl, whisk together muscovado sugar, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. Step 3: Add almond flour, unsweetened cocoa powder, salt, and baking powder to the wet mixture. Stir until it forms a sticky, consistent chocolate cookie batter.
4. Step 4: Fold in the dairy-free dark chocolate chips gently until evenly distributed throughout the batter.
5. Step 5: Scoop out 1 1/2 tablespoons of cookie dough and roll into a ball with your hands, greasing your hands if needed to make rolling easier.
6. Step 6: Place each cookie dough ball on the prepared baking sheet and lightly press the top to flatten; note that these cookies won’t spread much during baking.
7. Step 7: Repeat until all dough is used, leaving about a thumb’s width of space between each cookie.
8. Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look firm but the centers remain soft.
9. Step 9: Transfer cookies immediately to a cooling rack and allow to cool completely at room temperature before serving.

Tips & Variations

• For extra chewiness, chill the dough for 30 minutes before baking.
• Substitute maple syrup with honey or agave nectar if preferred.
• Try adding a pinch of cinnamon or chili powder for a unique flavor twist.
• Use regular dark chocolate chips if dairy-free is not required.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

You can substitute regular all-purpose flour, but the texture and flavor will change. Almond flour gives these cookies their moist and tender crumb.

Are these cookies vegan?

Yes, when using dairy-free chocolate chips and maple syrup, this recipe is completely vegan-friendly.

Healthy Chocolate Cookies Recipe

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★★★★★

4.6 from 58 reviews

• Author: Charlotte
• Total Time: 27 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Description

Delicious and healthy chocolate cookies made with almond flour, unsweetened cocoa, and natural sweeteners like maple syrup and muscovado sugar. These gluten-free, dairy-free treats are soft in the middle with a slight crisp at the edges and studded with dairy-free dark chocolate chips.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Muscovado Sugar
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt

Wet Ingredients

• 1/3 cup Maple Syrup
• 1 teaspoon Vanilla Extract
• 2 tablespoons Coconut Oil (melted and cooled)

Add-ins

• 1/3 cup Dairy-Free Dark Chocolate Chips

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Instructions

1. Preheat Oven: Preheat the oven to 350 °F (180 °C) and line a large cookie sheet with parchment paper. Lightly grease with cooking spray and set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together muscovado sugar, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. Add Dry Ingredients: Stir in almond flour, unsweetened cocoa powder, salt, and baking powder until the mixture forms a sticky and consistent chocolate cookie batter.
4. Incorporate Chocolate Chips: Fold in half of the dairy-free dark chocolate chips, then mix thoroughly to distribute evenly throughout the batter.
5. Form Cookie Dough Balls: Scoop 1 1/2 tablespoons of cookie dough and roll into balls with greased hands to prevent sticking.
6. Place on Baking Sheet: Place each cookie dough ball on the prepared baking sheet, leaving about one thumb width of space between cookies. Lightly press the tops to flatten them, as they won’t spread during baking.
7. Bake Cookies: Bake at 350 °F (180 °C) for 10-12 minutes, or until the tops and edges are set but the centers remain soft.
8. Cool: Transfer cookies immediately to a cooling rack and let them cool to room temperature before serving.

Notes

• Almond flour contributes to the cookies’ gluten-free and low-carb profile.
• Use muscovado sugar for a richer molasses flavor; light brown sugar can be substituted if unavailable.
• Make sure the coconut oil is fully melted and cooled to avoid cooking the eggs or other ingredients prematurely.
• Greasing your hands when shaping the cookie dough helps prevent sticking.
• Cookies will not spread much during baking, so flattening the balls before baking is essential for a traditional cookie shape.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Healthy Chocolate Cookies, Almond Flour Cookies, Gluten Free Cookies, Dairy Free, Vegan Chocolate Cookies, Low Sugar Cookies