This is the my ALL TIME FAVORITE secretly healthy chocolate chip cookie recipe.These Chocolate-Dipped Chocolate Chip cookies taste like the real thing. In fact, they are so much better (and better for you)! They are soft and moist on the inside thanks to a combination of ingredients that allow them to stay plump and thick. They melt right in your mouth! The best part is that they are dipped in chocolate, because the only thing better than a chocolate chip cookie is a chocolate chip cookie with EXTRA Chocolate, right? {Grain-free, Gluten-free, Paleo, Pegan}
My love for cookies, chocolate chip cookies that is, goes way back. They have always been a long time favorite of mine and I have been testing up so many batches of cookies lately to find the perfect one. One that reminds me of my childhood. It has to be crisp on the outside, soft, moist and crumbly on the inside. It needs to be plump, as I am not a fan of the flat-as-a-pancake cookies. I like them to be fat and plump. And finally, this cookie is studded with dark chocolate chips and then DIPPED in rich dark chocolate.
It’s amazing. It’s pure joy at first bite. Heavenly.
Cricket has been right by my side baking up these cookies with me. She even got to sample the dough before I added the chocolate chips (no chocolate for dogs;)), and she has officially approved these cookies 🙂
The dough is actually good for you as it’s made with almonds, coconut, palm shortening and grass-fed butter. Not that they are low cal, but they are made with whole food ingredients that are dense with nutrients. When you eat these babies they leave you feeling full and satisfied. There is no sugar crash because there is little sugar in these beauties, just some coconut sugar and maple syrup. (You can read about why coconut sugar is a better sweetener option HERE.)
I used to be all about low cal foods, focusing on low fat specifically. I thought that if I ate low fat foods I would not gain fat, but now I know eating fat doesn’t equal a tire around my mid section. The days of low cal/low fat are over. There I said it. They are over. I am proof that you can increase the amount of healthy fats (think avocado, coconut, almonds, some grass-fed butter) in your diet and boost your metabolism. I must tell you it took me so long to jump onto this bandwagon. It really did. I had read other peoples stories about eating high fat and losing weight and I thought: “No way, how can that be?” and “Maybe that works for some, but it won’t for me…” But I was wrong. Eating more healthy fats has lead me to decrease my sugar intake, as my once out of control sugar cravings have now subsided to a healthier level. Healthy fats stoke my metabolism and leave me feeling energized and then I burn more calories throughout the day. I feel great, and that is what is most important above all!
Chocolate Dipped Chocolate Chip Cookies {Video!}
These Chocolate Dipped Chocolate Chip cookies taste like the real thing, in fact, they are so much better (and better for you)! They are soft and moist on the inside thanks to a combination of ingredients that allow them to stay plump and extra thick. They melt right in your mouth! The best part is that they are dipped in chocolate, because the only thing better than a chocolate chip cookie is a chocolate chip cookie with EXTRA Chocolate, right? {Grain-free, Gluten-free, Paleo, Pegan}
- 1 1/2 cups almond flour
- 1 1/2 tablespoons of coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons sea salt
- 1 pasture-raised egg (or flax egg)
- 1 teaspoon vanilla
- 3 tablespoons coconut sugar
- 1 tablespoon maple syrup
- 2 tablespoons grass-fed butter (or sub for 2 T palm shortening, softened)
- 2 tablespoons palm shortening
- 1/3 cup of chocolate chips (Enjoy Life brand)
- additional 1/2 cup chocolate chips for dipping
- Preheat oven to 350 degrees F.
- Mix all the dry ingredients in a bowl: almond flour, coconut flour, baking soda and salt.
- Make a well in the middle of the dry mixture and add the egg, vanilla, coconut sugar, maple syrup, butter and shortening; mix well until the dough is uniform.
- Add the 1/3 cup chocolate chips and mix.
- Place a heaping tablespoon of dough per cookie spaced about 2″ apart on a cookie sheet.
- Bake for 12-15 minutes at 350 degrees F or until just slightly golden.
- Remove and let cool (or cool in the fridge for a few minutes).
- Melt the 1/2 cup chocolate chips over low heat in a small saucepan.
- Pour the melted chocolate into a small bowl and dip each chilled cookie into the chocolate and place onto a parchment-lined cookie sheet.
- Place back into the fridge until chocolate is hardened, about 10 minutes.
- Enjoy!
2 Comments