Healthy CocoChip Almond Cookies

healthy cocochip almond cookies | my skinny sweet tooth

There was a girl that used to work with me. Her name was Angie. She was health conscious and tried to make better food decisions for herself as well as her family. Maybe that’s why we became really good friends. 🙂 Well, one day she had brought in these “cookies”. I took one look at them and I knew I wanted one. There were flecks of chocolate, nuts and chia seeds. I had to have the recipe. Luckily for me, she wrote down what she could remember. And the first thing I did when I got home? I made some darn good-for-you cookies.

I’ve made a few variations of these cookies. I would swap out walnuts for almonds, dried cherries for raisins, chocolate for white chocolate. These however, are my favorite. It’s obvious I love anything coconut and chocolate. (here and here … oh, and here), but feel free to add your favorite combos.

These cookies aren’t overly sweet (depends on how much honey/chocolate you use). They could be gluten-free, and holds everything that is good for your body. I kind of feel guilty calling these bad boys cookies, but that just makes it more treat-worthy 😉 Not a fan of cookies (do those people exist?!), then make them into bars. Problem solved. 😉

healthy cocochip almond cookies | my skinny sweet tooth

Healthy CocoChip Almond Cookies
Serving Size: 1 cookie/bar
Yeilds about 22 cookies/bars
Points per serving: 3pp
(recipe without photos, scroll to the bottom)

What you need:

3T chia seeds
1/2C water
1C almond meal/flour
1C spelt flour (or flour of choice)
1/2C sliced almonds (or nut of choice)
1/4C ground flax seeds
2T-4T honey (depending on your sweetness preference, points come out the same)
1T coconut oil, melted
1t baking powder
2t baking soda
1/2oz 85% dark chocolate (1-2T chocolate chips or chocolate of choice)
4 dried dates, diced
1/2C shredded coconut, dried, unsweetened.
1/2C unsweetened vanilla almond milk (or milk of choice)

•In a small bowl, mix together chia seeds and water. Let sit for 5-10 minutes until a gel forms.

healthy cocochip almond cookies | my skinny sweet tooth

•Preheat oven to 350°F and line a baking sheet with parchment paper.
•In a large bowl, combined all the ingredients, including chia seed gel, and stir until just combined. (Everything should be mixed evenly. Dough will be thick and slightly sticky).
healthy cocochip almond cookies | my skinny sweet tooth healthy cocochip almond cookies | my skinny sweet tooth

•Using a medium size cookie scoop, scoop out cookie dough and place onto the parchment.
•After the tray is filled (about 11-12 cookies) press down to form a cookie shape.
healthy cocochip almond cookies | my skinny sweet tooth healthy cocochip almond cookies | my skinny sweet tooth

•Bake for 11-12 minutes or until top is golden brown.
healthy cocochip almond cookies | my skinny sweet tooth

•Let cool on the cookie sheet for 2-3 minutes, then transfer to a cooking rack.
healthy cocochip almond cookies | my skinny sweet tooth

•Store in a air tight container.
•Enjoy as is or with a glass of almond milk 🙂
healthy cocochip almond cookies | my skinny sweet tooth

my skinny sweet tooth signature



Here’s the directions without photos:

What you need:

3T chia seeds
1/2C water
1C almond meal/flour
1C spelt flour (or flour of choice)
1/2C sliced almonds (or nut of choice)
1/4C ground flax seeds
2T-4T honey (depending on your sweetness preference, points come out the same)
1T coconut oil, melted
1t baking powder
2t baking soda
1/2oz dark chocolate (1-2T chocolate chips)
4 dried dates, diced
1/2C shredded coconut, dried, unsweetened.
1/2C unsweetened vanilla almond milk (or milk of choice)

•In a small bowl, mix together chia seeds and water. Let sit for 5-10 minutes until a gel forms.
•Preheat oven to 350°F and line a baking sheet with parchment paper.
•In a large bowl, combined all the ingredients, including chia seed gel, and stir until just combined. (Everything should be mixed evenly. Dough will be thick and slightly sticky).
•Using a medium size cookie scoop, scoop out cookie dough and place onto the parchment.
•After the tray is filled (about 11-12 cookies) press down to form a cookie shape.
•Bake for 11-12 minutes or until top is golden brown.
•Let cool on the cookie sheet for 2-3 minutes, then transfer to a cooking rack.
•Store in a air tight container.
•Enjoy as is or with a glass of almond milk 🙂

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