The Best Healthy Chocolate Chip Cookies
I’m calling these the best healthy cookies because honestly, they’re pretty healthy, and they’re JUST AWESOME. You won’t be able to stop at one cookie, trust me, and you won’t have to feel too guilty about it either, as these cookies are full of healthy fats and antioxidants. These cookies are pretty much a nut based cookie, as well as vegan, grain-free and dairy free. You can also eat the batter raw, as there are no eggs!
Steve, Mattie and Eli (Steve especially) are obsessed with them, and we all seem to be putting our hands in the cookie jar and pulling out and devouring a few too many cookies. I would rather my family eat these type of cookies than the processed ones they seem to crave like Oreos and Chips Ahoy. Also, you don’t have to fee guilty about eating dark chocolate. Dark chocolate is a plant based brain food. It contains iron, magnesium, zinc and fiber. It also has nutrients to beat depression & anxiety, and contains flavanols that fight inflammation, increase energy and focus, and improve mood and memory. Yay for dark chocolate.
I’m off refined sugar for the most part, but that doesn’t mean I don’t have a sweet tooth. I love a bit of sweet in my life, so I’m always on the search to create a “healthier” snack or dessert. I’m also trying to steer the family away from processed cookies and foods in general, so I try and provide some healthier alternatives when I can.
The Best Healthy Chocolate Chip Cookies
recipe adapted from Happy Food
makes roughly 24 small cookies depending on the cookie scoop you use – I used OXO Good Grips Medium Cookie Scoop
NOTE: You will have to soak the dates for 1 hour before making these.
- 2 cups raw unsalted whole cashews
- 1 cup superfine almond flour, any lumps broken up – I used Bob’s Red Mill Super-Fine Almond Flour
- 1/2 cup unrefined virgin coconut oil, melted if solid – measure out an overflowing 1/2 cup of coconut oil using a dry measuring cup. Add the solid coconut oil to a glass measuring cup and place it in the microwave for 35 seconds. By using the liquid measuring cup you can make sure that you have 1/2 cup once it melts.
- 1/4 cup unsweetened shredded coconut
- 8 medjool dates, pitted and soaked in roughly 2 cups filtered water (enough to cover the dates) for 1 hour, plus 4 tablespoons of soaking liquid
- 1 tablespoon peanut butter, or almond butter – I used Santa Cruz dark roasted creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of pink Himalayan sea salt
- 1 cup bittersweet chocolate chips, or chunks – I used Hu Kitchen’s dark chocolate gems
Pre-heat oven/ovens to 350 degrees and adjust the oven rack (or racks if you have 2 ovens) to the middle position.
Line 2 large rimmed baking sheets with parchment paper.
In a food processor, add in the 2 cups cashews, and pulse/process them until they turn into a crumbly flour, roughly 15 seconds. Make sure not to over process the cashews.
Add in the 1 cup almond flour, 1/2 cup melted coconut oil and 1/4 cup shredded coconut and process/pulse to combine, using a spatula to scrape down the sides. Using a spatula, scrape out all the cashew batter into a medium sized bowl.
Add the soaked dates, (just pull them out one by one, shake off excess water, and plop them in) the 4 tablespoons soaking water, 1 tablespoon peanut butter, 1 teaspoon vanilla and pinch of salt to the empty food processor, and process to combine, using a spatula to scrape down the sides halfway, until the mixture is well blended and you get a smooth-like consistency (roughly 15-20 seconds).
Scrape the date mixture into the bowl with the cashew batter along with the chocolate chips.
Make sure to combine everything together well, so that the dates and chocolate chips get fully incorporated into the batter. You want a flavor bite of dates and chocolate in each cookie.
Using a cookie/ice cream scooper, evenly scoop out the dough onto the prepared baking sheets, spacing them roughly 2 inches apart. I got about 10 on a tray. You don’t have to flatten them, or space them too far apart as they don’t spread too far. Also, the chocolate makes these, so if you find you have run out of chocolate for the last few scoops, add in a few more chips.
Bake in pre-heated oven for roughly 12-15 minutes, until the cookies have turned slightly golden brown. Make sure to check them at the 12 minute mark, as they can brown pretty quickly on the bottom. I also find that if you use a darker baking sheet they cook faster for some reason, even if there is parchment paper on top. I baked mine anywhere between 12-14 minutes, and they all tasted great. It really comes down to personal preference, and you don’t have to worry about underbaking them, as they don’t have eggs or dairy. The will also firm up a bit as they cool, so if they seem undercooked at first, don’t worry. Everyone’s oven is different, so if you bake them longer, or shorter than what I recommend, it’s all good.
I have to admit, they may not be the prettiest cookies fresh out of the oven, but they taste amazing and darken up and get browner in color as they cool down. Let the cookies cool on the pan for about 10 minutes to firm up, and then transfer them to a wire rack to completely cool.
Storage: Store the cookies in an airtight container on the counter for a day or so, then move them to the fridge for up to 5 days. You can also store them in the fridge after they cool down as well. Up to you. If you want to keep them longer, then store them in the freezer (for up to a month). Just pull them out for a few minutes if storing them in the freezer for them to thaw out a bit.
If you love these cookies, then you need to try my gluten free healthy cookie bites. They are the bomb! They’re paleo, butter and oil-free, grain-free (so yippee for those of you that are gluten intolerant or have celiac disease) dairy free, and the 2 main ingredients are dates and walnuts!