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Home » Recipes » Skinny Chocolate Chip Cookies

Skinny Chocolate Chip Cookies

March 4, 2013 by Faith 22 Comments

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These cookies are some kind of wonderful. The best kind of wonderful, actually, because when chocolate is involved and it nourishes and energizes you instead of making you feel lethargic, groggy, and weighted-down, it’s pretty amazing.

I’ve been working on perfecting my grain-free naturally-sweetened chocolate chip cookie recipe for quite a while now, and I’ve tried all different variations. Some with a mashed banana base, some with a nut butter base. While they were all delicious, I wanted something that is as close as I could get it to a classic chocolate chip cookie flavor. No bananas welcome, and sorry nut butter, I still love you, but this isn’t the place for you, either.

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A combo of almond and coconut flours work perfectly in these cookies, and I use the natural sweetness from maple syrup, molasses, and stevia (see the note below the recipe for more info on how much stevia to use). Molasses is an interesting natural sweetener that’s been around for a very long time; it’s derived from the process of turning refining sugarcane or sugar beets into sugar. Sugar is crystallized (through a boiling process) and removed, and syrupy molasses is what’s left.

Molasses has more nutrients than refined white sugar, including minerals like iron, calcium, and magnesium. Interestingly enough, molasses is what’s added back into white sugar to make brown sugar. (You can read more about molasses on Wikipedia or Wise Geek.)

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I couldn’t find a straight answer online as to whether molasses is paleo or not (I did find quite a few differing opinions though!). I’m leaning toward thinking it isn’t (but I am by no means an expert on the topic!), which is why I don’t consider these cookies paleo. If you prefer, you could skip the molasses and use an additional half tablespoon of maple syrup (not a full tablespoon because maple is sweeter than molasses), but I really like the flavor from molasses here. Classic chocolate chippers always have brown sugar, and the addition of molasses does a nice job of achieving that flavor in the finished product without using brown sugar (which is mostly white sugar, with a bit of molasses added back in).

About the texture of these cookies…after letting them cool on the tray, they are crisp outside and soft and chewy inside – perfect chocolate chipper texture! I prefer their texture on the same day (they tend to soften a bit by the second day), which is why I kept this batch on the smaller side. They are still find to eat on the second or even the third day, but any longer than that and I would put them in the fridge (not that I think they will last that long though!).

Bring on the milk.

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Print
Skinny Chocolate Chip Cookies {Grain-Free; Gluten-Free; Naturally-Sweetened}
Prep time:  15 mins
Cook time:  13 mins
Total time:  28 mins
Yield: 12 to 14 cookies
 
Ingredients
  • 1 cup (115 g) almond meal or flour (they are not the same thing, but either will work here)
  • 3 tablespoons (20 g) coconut flour
  • Scant ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1-3 packets stevia (see note below)
  • 3 tablespoons (40 g) coconut oil, softened but not fully melted
  • 2 tablespoons pure maple syrup
  • 1 tablespoon blackstrap molasses
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • ½ cup (115) dark chocolate chips
Instructions
  1. Preheat oven to 350F and line a large baking sheet with parchment paper or silpat liners.
  2. In a medium bowl, whisk together the almond meal, coconut flour, salt, baking powder, baking soda, and stevia; set aside.
  3. In a separate medium bowl, whisk the softened coconut oil until smooth, then whisk in the maple syrup and molasses; after that, whisk in the egg and vanilla extract.
  4. Use a wooden spoon to stir the dry ingredients into the wet all at once, then stir in the chocolate chips.
  5. Let the batter sit for 5 minutes (it will thicken), then use a 1½ tablespoon ice cream scoop to measure it onto the baking tray, leaving about 1 to 2 inches between each cookie. Wet your fingers with a little water, and slightly flatten each cookie.
  6. Bake until the cookies are set and golden on the bottom, about 12 to 14 minutes.
  7. Cool completely on the tray before removing with a metal spatula.
Notes
Stevia: If you want to simulate the sweetness of “real” classic chocolate chip cookies, use 3 packets of stevia. If you usually cut back just a touch on the sweetness, use 2 packets; if you like your sweets less sweet than most, cut down to 1 packet. As a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures ½ teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.
3.5.3251

Filed Under: Recipes Tagged: Chocolate Chip Cookies, Desserts, Gluten-Free, Grain-Free, Healthy Cookies, Naturally Sweetened, Paleo-Friendly, Paleo-ish, Recipes, Snacks

Comments

  1. Lucy says

    March 8, 2013 at 2:25 pm

    The texture of these sounds delicious – I’m sure it wouldn’t be a problem eating them on the day of baking! Interesting healthy twists – I like that they’re healthier but still look like traditional chocolate cookies.

    Reply
  2. Kim - Liv Life says

    March 5, 2013 at 10:44 am

    I”m SO in need of a skinny treat!! Love all of the ingredients you have going on here. These beauties are totally going in my lunch box!

    Reply
  3. Valynn @ Vanillyn says

    March 5, 2013 at 7:31 am

    Awesome skinny cookies. What a guilt-free indulgent!

    Reply
  4. Sanjeeta kk says

    March 5, 2013 at 2:57 am

    Never tried a combo of coconut flour and almond meal..and what a wonderful texture for these cookies!

    Reply
  5. Mimi says

    March 5, 2013 at 12:50 am

    These look great. I haven’t seem coconut flour before. Did you find it at whole foods?
    Mimi

    Reply
    • Faith says

      March 5, 2013 at 7:52 am

      Mimi, I purchase coconut flour at my regular grocery store (Wegmans). There isn’t a Whole Foods or Trader Joe’s in my area, but my guess is that you could find coconut flour at either of those stores (or probably even another “health” food store as well). My favorite brands are Bob’s Red Mill and Tropical Traditions, both of which can also be purchased online.

      Reply
  6. [email protected] says

    March 4, 2013 at 11:16 pm

    Ah beautiful cookies, it will be a hard time finding coconut flour here tho:-(. And molasses for that matter! But I have a good substitute- palm sugar ( gula melaka), I will now hunt down coconut flour and see how these beauties taste like with palm sugar:-)

    Reply
    • Faith says

      March 5, 2013 at 7:54 am

      Jehanne, Yes, you’re right, I think the natural deep flavor of palm sugar would work well as a substitute for the molasses here! Hope you enjoy these cookies if you give them a try! :)

      Reply
  7. Ren says

    March 4, 2013 at 4:35 pm

    Coconut flour? There is such a beast?

    Reply
  8. dixya @ food, pleasure, and health says

    March 4, 2013 at 1:39 pm

    what a genius creation here Faith. they are must try on my list now :) loved your little tid bits on sugar

    Reply
  9. Carol | a cup of mascarpone says

    March 4, 2013 at 1:14 pm

    If these are skinny, and look this delicious…I’ll take a dozen! Lovely, as always, Faith!

    Reply
  10. Laura (Tutti Dolci) says

    March 4, 2013 at 1:10 pm

    Love these cookies, Faith! They look and sound delicious!

    Reply
  11. Anna @ Tough Lipstick says

    March 4, 2013 at 12:49 pm

    These look great AND I have all the ingredients. Thanks for the recipe!

    Reply
  12. Katrina @ Warm Vanilla Sugar says

    March 4, 2013 at 8:47 am

    Gotta love a skinny, delicious, cookie! Yum!

    Reply
  13. Erica says

    March 4, 2013 at 7:02 am

    They look absolutely perfect- great consistency! glad you found an awesome grain free recipe. I need to pick up more almond meal!

    Reply
    • Faith says

      March 4, 2013 at 7:43 am

      Erica, It took so much experimenting, but in the end it was definitely worth it – I love this recipe! :)

      Reply
  14. Tina @foodfortina says

    March 4, 2013 at 5:49 am

    wow. I saw this post on my facebook newsfeed, and i knew i had to click on it. This is a beautiful recipe, and once again a beautiful post. :)

    Reply
  15. Rosa says

    March 4, 2013 at 5:36 am

    Great cookies and recipe!

    Chewers,

    Rosa

    Reply

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    […] Skinny Chocolate Chip Cookies (Gluten-Free, Grain-Free, Paleo Friendly) from An Edible Mosaic “For the chocolate chip cookie lovers out there, these cookies taste like the real deal, but are packed with nutritious ingredients to leave you feeling energized instead of lethargic! I’m planning on keeping a stash of them around throughout the holiday season!” […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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