Healthy Chocolate Chip Cookie

Healthy Chocolate Chip Cookie

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Healthy chocolate chip cookie? That sounds… um…  iffy. I mean, I’d like to consider myself a cookie guru. I love cookies. Like, I really love cookies. The homemade, straight from the oven, make from scratch cookies. You know: Heaven. The store bought garbage? Never liked them. Not even during my SAD days.

But a healthy chocolate chip cookie? I’ve tried a lot of them. I’ve sought them out. I’ve googled recipes. I’ve looked on Pinterest. And I’ve seen plenty of cookies that either A) claimed to be “healthy” but were loaded with fake fats (or not fats!), tons of sugar, and other processed garbage or B) were actually healthy but not really to par with my normal idea of “cookie goodness.”

Every healthy cookie recipe I tried either turned out too flat, too dry, too “muffiny” (it’s totally a word), or too “blah.” I’d find myself trying a few batches and then giving up and going back to an occasional treat of refined white flour and sugar “goodness.”

No more!

There is such thing as a healthy chocolate chip cookie.

I’ve finally found a recipe that I actually love. It’s sweet. It’s comforting. It tastes like a really good cookie. AND it’s healthy! A healthy chocolate chip cookie DOES exist. It’s uses sprouted flour (read here why that’s good), natural sweeteners, nourishing butter AND coconut oil (the secret to it’s great texture).*

This littler girl liked them. (Oh man, I love her.)

And now I’m going to share the goodness with you.

*Remember, this is still a cookie. No matter how much “heathier” it is, you probably don’t want to eat them all day long. But you knew that already, right? Right.

This post is part of Monday Mania, The Gathering Spot, Tastetastic Thursday, Keep it Real Thursday, Simple Lives Thursday, Eat Make Grow, Pennywise Platter Thursday, Fill Those Jars FridayFreaky FridayReal Food Wednesday and Fight Back Friday.

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

View all articles by Robin Konie

15 comments


    1. Post author
      robin

      Great question, Rachael! I haven’t actually used oat flour myself, but if it’s something you typical switch out for normal wheat flour it would probably work. I’ve also had success with almond and coconut flour, although it may not be a perfect “switch out” with this recipe (especially the coconut flour).

      Sprouted grains, whether they have gluten or not, are always going to be easier to digest and have more nutritional value. I buy sprouted flour at my local Real Food Market and they have a whole bunch of different varieties.

      Wish I had a more definitive answer for you. I’ll do a little research and get back to you. :)

  1. Foy Update

    When I read your title I had the exact same thought as your opening line. But I see what you mean. I bet the natural cane sugar and the wheat flour make almost a nutty flavor and really bring depth. And from the looks of it the texture is right on. I’ll have to give this a try!

    (You are so lucky to have a store with sprouted grain flours!)

    BTW – Thanks for participating in Eat Make Grow. The 3rd blog hop just went up!

    http://foyupdate.blogspot.com/2012/08/eat-make-grow-thursday-blog-hop-3.html


    1. Post author
      robin

      Thanks! I really think the coconut oil also helps give it some nice chewy density instead of a flat cookie (which was always my problem when using sprouted flour before). Try it out and let me know how you like it! :)

  2. Lyza May

    I found this on the EAT MAKE GROW blog hop.

    I tried sprouting whole wheat flour and make pancakes for my daughter but she said they didn’t taste good. What do you think the secret is to eating sprouted wheat?

    A cup of sugar still seems like a lot, I don’t usually bake with it, could you substitute 1/2C honey for it?

    1. robin

      Hi Lyza, thanks for stopping by!

      I think part of the secret is just getting used to the flavor a bit. Although, I don’t notice much difference between sprouted and just plain whole wheat. But if you’re used to white flour it may just be an adjustment period.

      Are you making your own flour? Make sure you sift the flour well before using it to remove as much as the larger bran flakes as possible. I find this helps with the texture and taste.

      As for the sugar, I haven’t tried honey but you sure could. (Maybe start with a half batch first, just in case.) I also have made this recipe with just 3/4 the sugar and it’s still PLENTY sweet (as I tend to not like my cookies overly sweet).

      Good luck!


        1. Post author
          robin

          Cane sugar would work just fine. Although there are different “types” of cane sugar. Rapadura and Sucanat (as listed in the recipe) are actually still cane sugar. They just haven’t been as processed as normal white sugar.

  3. Mindy @ Too Many Jars in My Kitchen!

    These look so delicious! I had never tried sprouted flour before starting GAPS, so I’m looking forward to giving them a try when I come off of GAPS. I’ll definitely have to save this recipe for then!

    Thanks for sharing it at Fill Those Jars Friday!

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  5. Roxanna

    My family and I are transitioning off GAPS and we love sprouted spelt! I love this and will be doing honey instead and was thinking of adding in rolled oats… will have to play with sweetness and consistency for sure (can’t do too sweet after 18 months on GAPS honey is sweet enough). Thanks for this its a great find!!!

  6. River11

    Thanks for the recipe! Someone gave me a Rittersport chocolate bar, and I didn’t want to eat it just like that, so I decided to bake it into these cookies. It was milk chocolate, so sweeter and oilier, which I didn’t enjoy. Next time I will try the recipe with proper chocolate chips.

    I used what I had on hand, which was one cup of almond flour and one cup of kamut flour. I love using half butter and half coconut oil, I’ve tried that with some other recipes successfully. Next time, I think that I will try 1/3 butter, 1/3 coconut oil and 1/3 applesauce.
    I also threw in a couple of handfuls of coconut :) and on the second sheet of cookies, the dough had been chilled, so they kept a nicer shape when baked.
    A delicious and tender cookie. Thanks again for sharing your recipe!

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