This is a recipe I came up with based on the Yummy Paleo Chocolate Chip Cookies from Hip Foodie Mom. At first I was making the recipe as-is – which is delicious – but then I started to wonder if there was a way to increase the nutritional value while maintaining (or even lowering) the overall calories. After much experimentation, a new recipe was born: “THE ANYTIME COOKIE“. The chocolate chip cookie that is so nutritious and delicious that you can have it for dessert, a snack, a meal – anytime you want! In fact, I have one of these cookies first thing in the morning every day with my cup of coffee. Enjoy this sweet and healthy treat!
** Pro tip: If you want make a VEGAN, PALEO version of this recipe, simply exclude the whey protein!
“Anytime” Chocolate Chip Cookies
Recipe makes 21 cookies – Prep Time: 10 mins – Cook Time: 13 mins – Total Time: 23 mins
Course: Dessert – Cuisine: cookies – Servings: 21 – Author: Alex Curtis
Ingredients
- 2 tablespoon ground flaxseed
- 1/4 cup water
- Coconut oil spray/parchment paper
- 8 oz applesauce (I use two 4oz cups)
- 1/2 cup coconut sugar
- 1 cup granulated Stevia in the raw
- 1 cup natural creamy almond butter
- 2 teaspoon vanilla extract or vanilla bean paste for added flavor
- 1 cup almond flour
- 1 cup unflavored pea protein
- 1/2 cup vanilla hemp protein
- 1 serving vanilla whey protein (I recommend 2 scoops of Aria designer whey)
- 2 teaspoon baking soda
- 1/2 teaspoon kosher salt + more for sprinkling
- 1/2 cup semi-sweet or bittersweet chocolate chips
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. If you don’t have parchment paper, lightly spray the baking sheet with coconut oil spray. You will need to re-oil the baking sheet between each batch.
- Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 to 10 minutes to thicken.
- In a large mixing bowl, add in your flax egg, apple sauce, almond butter and vanilla extract. Mix together by hand until smooth.
- Using a separate bowl, combine the almond flour, pea protein, hemp protein, Stevia, coconut sugar, whey protein, baking soda and kosher salt. Slowly add the dry ingredients into the wet and mix together until just combined. Don’t over mix.
- Use a cookie scoop and scoop out 1/4 cup sized cookie dough balls and place on the baking sheet. Gently press down with your hands. The cookies do not spread.
- Press 3 semi-sweet or bittersweet chocolate chips into each cookie, distributing evenly. Sprinkle on kosher salt or sea salt if desired.
- Bake for about 12 to 13 minutes, or until golden brown. Remove from oven. Let cool slightly before serving. Enjoy!
Nutritional Facts: (per cookie) kCal: 225 | Total Fat: 3g | Total Protein: 3.75g
Total Carbs: 4g – dietary fiber: 0.5g | sugars 2.75g