Healthy Chocolate Chip Cookies

There’s nothing quite like a good chocolate chip cookie – filled with gooey dark chocolate, crisp on the outside and chewy in the centre… And with this healthy take on the classic original, that’s both gluten and refined sugar-free, there’s no need for guilt, just pure enjoyment and decadence. Mix things up by using your favourite nut butter or adding a handful of raw nuts (I love macadamias or pecans) to the mixture just before you bake!


Healthy Chocolate Chip Cookies


Makes: 12


  • 1 1/2 cup almond meal
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • 1 tbsp almond butter (or nut butter of choice)
  • 1 egg
  • 1/3 cup chopped dark chocolate/cacao nibs



  1. Preheat oven to 160 degrees.
  2. In a medium-sized mixing bowl, stir the almond meal, baking powder, cinnamon and salt until combined.
  3. In another mixing bowl, whisk the coconut oil, maple syrup, almond butter and vanilla extract until well combined.
  4. Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and bubbly.
  5. Fold the dry ingredients into the wet mixture, until just combined. Stir in chopped chocolate.
  6. Roll tablespoon-sized amounts of dough into balls then flatten slightly on a lined baking tray.
  7. Bake for 10-15 minutes, until golden around the edges.
  8. Allow to cool completely on baking sheet. Store in an airtight container for up to 3 days.
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  • I don’t have almond butter or almond meal. I’ve got whole almonds and almond flour. Can I substitute “normal” almonds (blended of course) for the almond meal and -butter?

    • Hi Carolin! Absolutely! You can also substitute any other nut butter you have for the almond butter 🙂

  • Ella

    Hi Jess,
    Could you use tahini instead of almond butter?

    Thanks x

  • Hayley D

    Hi Jess,
    Could you use coconut flour instead of almond meal and apple sauce instead of oil?

    • Hi Hayley,
      You could try using coconut flour, however it’s more dense so you’d need to add more liquid to maintain the texture. The oil helps it bind and bake evenly so we wouldn’t recommend swapping that out. We haven’t tested it with coconut flour or apple sauce so let us know how you go!

  • Cara Templeton


    I tried to make these but the quantities seem incorrect. The end mixture was far too runny to roll in cookies… Also, it says almond meal in the ingredients and then almond flour in the method?

    • Hi Cara – we’re sorry to hear that! The recipe has worked for us every time, so perhaps try adding a little more almond meal next time? Enjoy!



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