By Lisa Egan
If you are health-conscious but still love chocolate chip cookies, here’s a more healthful version of the traditional favorite to try.
Almond flour replaces regular flour in this recipe, so it is safe for those who need to abstain from consuming gluten or wheat. Almonds are a nutritional powerhouse – often referred to as a “superfood” – and are packed with Vitamin E, magnesium, iron protein, and fiber. They also are associated with lower body mass indexes and reduced blood glucose levels in those with type 2 diabetes.
This recipe calls for coconut oil instead of butter, but either can be used. The coconut oil provides unique health benefits and a nice light coconut flavor, and it is one of my favorite fat sources to use in baking and cooking.
Protein powder replaces some of the flour that would be used in a traditional cookie recipe, adding a bit of the essential nutrient to your diet.
Makes 4 dozen
1 cup coconut oil (you COULD use butter instead, but then there’s no “Coconutty” part)
1 cup raw or organic sugar
1 cup protein powder (I use vanilla or unflavored & unsweetened)
2 teaspoons vanilla extract
3 cups almond flour (I grind almonds into flour, but you can buy almond flour or almond meal)
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips (I normally use dairy free)
1 cup chopped walnuts (optional)
1) Preheat oven to 350 degrees F (175 degrees C).
2) Cream together the coconut oil (or butter) and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in almond flour, protein powder, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3) Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
4) Let cool on pans for about ten minutes, then transfer to wire racks to complete cooling.