Chocolate chip cookies don’t have to be bad for you. You know that greasy heavy feeling you get after eating cookies, and how somehow you can’t eat just one? You are pulled back into the cookie jar to eat more, more, more?! Well, that’s the drugs talking….and by drugs I mean refined white sugar. As a matter of fact, sugar is 18 times more addictive than cocaine. Yikes! No wonder we can’t stop. That addiction is real. And it’s real hard to come off it.
Not only is it addictive, sugar is just plain horrible for your health. I don’t care how good something tastes, if it is literally killing me from the inside out, I do NOT want it in my life. Sugar is bad news, you can read about it here and here.
It isn’t important to just avoid it ourselves, we MUST stop pouring this poison down the throats of our children. By the age of 10, children are showing fatty streaks in their arteries. This is the first sign of atherosclerosis which is the leading cause of death in the United States. You don’t just wake up one day with a failed cardiovascular system. It begins decades before your first symptoms. It starts in childhood. You wouldn’t give your kid a cigarette, right? Then don’t allow refined sugar or sugar filled processed food.
But who doesn’t want a cookie once in a while, am I right!? This cookie recipe satisfies that desire. In less than 30 minutes you can have your fix of chocolate chip cookies! My kids love to help me make this one, too. That’s another thing, get your kids in the kitchen with you! It is great bonding time and a fun learning experience. Will they make a mess? Probably. But who cares. They’ll have fun and they’ll learn how to make food from scratch. Double the recipe and you can teach them some math skills in the process. 🙂 Plus, kids are more likely to try more foods if they get to help make it. Not that they’ll have a hard time wanting to eat a cookie. 😉
3/4 cup unsweetened applesauce
2/3 cup raw local honey
2 tsp vanilla extract
1 tsp baking soda
1 1/4 cup coconut flour
1 cup almond flour
3/4 cup dairy free mini chocolate chips
- Preheat oven to 350, line a baking sheet with parchment paper.
- Mix together the wet ingredients. Add in the baking soda and flours. Mix well until no lumps remain.
- Stir in the chocolate chips.
- Let dough sit for 5 minutes so the coconut flour can absorb the moisture.
- You can use a cookie scoop, or drop by spoonfuls onto the lined baking sheet and give a gentle push-down to shape them. (They won’t spread while baking so this helps give them the cookie shape).
- Bake for 12-15 minutes. They will be soft right out of the oven and may fall apart if you try to move them too soon, so try to resist touching them and let them rest for 5-10 minutes. After a few minutes of cooling on the baking sheet, move them to a cooling rack to finish cooling.