+ Well Nourished | Healthy Chocolate Chip Cookie Recipe

The easiest, most nourishing choc chip cookie ever

This is my idea of the perfect treat.  It suits all dietary leanings – it’s gluten free, dairy free, grain free, egg free, fructose free and guilt free.  It also takes minutes to make, which is always a bonus and is the ultimate healthy chocolate chip cookie recipe.

Truth be known, baking is not my forte.  Mind you neither was photography until I put my mind to it and found I really enjoyed it…and there lies the issue.   I LOVE cooking, but because I prefer to freestyle in the kitchen, rather than follow a recipe, my attempts at recreating healthy versions of sweet goodies are frequently disastrous.  Luckily my kids are very forgiving…I think they are just happy for something with a little sweetness, even if it looks like a dogs dinner!

Anyway, one rainy Queensland summer, I find myself out of eggs and craving a little deliciousness.  With a cakey treat ruled out, I fluked these delights.  I was feeling a little coconutty or just plain nutty with a chocolate on top!  So evolved this really easy and healthy cookie.  These beauties are the best and perfect for an after school snack.

What’s so nourishing about them?
Well, firstly almonds are a rich source of protein, essential fats, and fibre.  They also contain antioxidants and mood elevating amino acids.  The coconut oil, by now, you will know how I love thee.  You can find out more about its amazing health benefits here.  If you add cacao nibs or dark chocolate, prepare for a magnesium boost and an antioxidant hit that rivals green tea.

Makes 10-12 cookies

Ingredients

150grams (1¼ firmly packed cups) almond meal
55grams (¼ cups) of virgin coconut oil, (melted if solid)
50-85grams (¼ cup approx) of brown rice syrup or raw honey (taste the batter and alter the sweetness to taste)
1 teaspoon vanilla bean paste or powder
2 tablespoons cacao nibs or dark chocolate chips (or both)
1 tablespoon of water

Method

  1. Preheat your oven to 150 degrees celsius.
  2. In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
  3. Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper.
  4. Flatten with the back of the fork.  The cookies above have cacao nibs through them and I put a little piece of Green and Blacks 85% chocolate on top.
  5. Bake for 15 minutes or until starting to brown on top.

Variations
Dairy-free
Just use cacao nibs and leave out the choc chips.

Low-fructose
Use the brown rice syrup and cacao nibs.

The best thing about these cookies is that if you do manage to stop at one or two and wait a while, you will find yourself satisfyingly full.  That is of course if you do manage to stop at all!

What do you think of this recipe?  Please let me know if you’ve tried it!

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CHOC CHIP

Get your kids in the kitchen cooking and with these video instructions, even little ones can follow along.

  • Denise

    Georgia, loving your blog. You’re doing a fabulous job. Thanks for all the great tips and advice. Denise.

  • Nicole

    these are the easiest and yummiest biscuits I have ever made….yum! thanks xxx

  • Sally

    As Nicole said, so easy and yum, I didn’t have any almond meal so I used a mix of wmeal spelt and oat bran to equal same measurements and then added macadamia oil as you suggested – perfect 🙂 – Sally

    • Great improvisation. Love hearing your substitutions. G x

  • Georgia Rhodes

    im making these today! Love your site too by the way, it seems i have found a kindred soul 🙂 Great info and beautiful photos. 🙂 x

    • Oh thanks so much Georgia. I’m very humbled by the response I have received and I really hope you enjoy the cookies as much as I do. G x

  • Anita

    Yuumm! I made these cookies this afternoon, and they are divine. I didnt have enough almond meal, so used hazelnut meal to make up the remaining quantity. Highly recommend them!

    • I actually love hazelnut meal, probably even more than almond meal. Great substitution for this cookie so thanks so much for reminding me. Really pleased you enjoyed them. G x

  • Nat

    Agree- hazelnut is better. Hazelnut and choc are a match made in heaven!

    • I used almond because it is sometimes easier to find than hazelnut meal but yes I agree, perfect flavour combo. I posted on FB too so hopefully some people will give this version a go too. Have you tried them yet Nat, so easy and really delicious. G x

  • Tracey

    Just made the cookies they tasted yummy even before I baked them. Lets see if the hungry monsters approve of them after school

    • I agree, I often eat the batter too. Hope the girls like them, they’re a great, energy packed after school snack. G x

  • Lisa

    Can coconut butter be substituted for coconut oil (if melted)? Is the proportion slightly different? Looking forward to making these. They look scrumptious and healthy!

    • I’ve never used coconut butter so I’m not entirely sure. What you are after is that the ground nuts come together so you can form a ball (coconut and macadamia oil work well for this). You would need to make sure the butter is warm (so it is less solid) I would think. As for proportions, you may need to add it until you can form a ball. I find different brands of coconut butter have varying proportions of oil and flesh so how much you add will largely depend upon the product your using. Good luck and let me know how you go. G x

  • Sarah Roth

    I made these this morning, love them! So going to try the hazelnut meal ones!
    Though I did make mine into flatter cookies, they were still lovely and chewy.
    Thank you!

    Any chance of some muffin recipes preferably sugar free? Thanks x

    • Great, they are very versatile! Thanks for your recipe request, will do my best. In the mean time, have you tried the sugar free vanilla bean cup cakes? Try some of the variations…I often say that a muffin is just a healthy cup cake! I rarely ice them, except to photograph (too lazy and they are good without too). G x

  • Monica

    These are seriously delicious! They fooled all the wheat and sugar lovers in my house 🙂

  • Frances

    These are gorgeous!! I used hazelnut meal yet I will use my favourite phrase, less is definitely more… I seem to like overcooking cookies – I’ll amend with my next batch indeed. Cheers a wonderful recipe 🙂

  • Lucy

    I. Can’t. Stop. Making. These!
    Soooo good!!

    • I’m with you. Because I’m always trying new things, I like to mix it up a bit. But these I always come back to. G x

  • Zoe Baker

    I’m really sick and tired of feeling bloated and full every time I eat biscuits or slices, This sounds like the perfect cookie recipe for me, can’t wait to try it!!!!

  • dajbau

    Loved theses! I substituted coconut oil for virgin olive oil as I didn’t have any at home. They still turned out beautiful.

  • mylittlemod

    These look great – definitely one I will try out for the lunchbox

  • They are lovely and very quick and easy to make, G x

  • Pleased you liked them, G x

  • Toby Dubin

    These are amazing! I am so grateful that I happened upon this blog from Pinterest. Now I can have 1 cookie and not feel bad for doing so! Thank you!

    • You’re welcome. Check out the site for lots more delicious, guilt free treats and thanks for your feedback, G x

  • Caron

    So great to have a healthy treat that’s quick to make and tastes good. Thanks Georgia!

  • Kellie

    Looks delish, will be giving these a try soon for my kids lunchboxes! It’s great when you read recipes and you know you have all the ingredients in the cupboard 🙂
    So pleased to be seeing some of your recipes refer to Thermomix instructions too.Thank you!

    • I make pretty much everything in the TM and try to at the very least present the recipes in the general thermo method order. Wish I could find the time for both methods with every recipe, but if you ever get stuck converting recipes, let me know, I’m happy to help, G x

  • Lara

    Hi, I made these but they didn’t hold together. I made my own almond meal in the thermomix, just by grinding down whole almonds. Do you make your own almond meal? Thank you.

    • Hi Lara, I do make my own, just take care not to over process (or it becomes to oily). The trick is also the tablespoon of water – without it they spread apart. rice malt and brown rice syrup are the same thing so yes! Enjoy, they are one of my most acclaimed and popular recipes, G x

  • Lara

    Also, could I substitute rice malt syrup for brown rice syrup, as that is what I have in my cupboard?

  • Donna

    I made these today for a new food change in our house and they were delicious. Half of the batch I popped in some shredded cocoanut, chopped up goji berries and sunflower seeds. Awesome recipe!!

    • Thanks Donna, they are just so simple, a real staple in our house. Thanks for your wonderful variations, these are very versatile cookies so it’s nice to hear what others are loving and changing, G x

  • Pip

    Yum, well these are pretty amazing aren’t they?!
    Thank you for all the fantastic recipes you share – I honestly barely cook these days without one of them in front of me. Ha!
    I’m a personal trainer so have been sending my clients to your website for ideas on making simple and positive diet changes. We all love it!! Thank you!!

    • Thanks so much Pip, thrilled you love WN recipes and you are able to share with your clients. Yes these cookies are divine – a simple go to when you want to whip up something in a hurry. G x

  • Amy

    Hi Georgia. These look brilliant and I’ll probably make a batch for my gluten, dairy and egg free sister-in-law who is breastfeeding and ravenously hungry. I was just wondering what you might be able to suggest as an alternative to almond meal because almonds and dairy have come up in my allergy testing. Thanks for all of your great recipes. I’ve been feeling so hungry since cutting out dairy, but I made your chips and salt and vinegar aioli tonight with yummy fresh fish and I actually feel satisfied. Thank you!

    • Amy, swap the almond meal for hazelnut meal. I’m sure these will hit the mark, they are really good! G x

  • Helen

    These are delicious! My 2 year old son & I highly approve.
    I did my almond meal in my thermomix and I think I processed them too long and my mixture was a bit runny. I just ground up a handful more of almonds for 10secs at speed 9 and added it to the mixture with a sprinkle more cacao nibs. They turned out beautifully. Thanks Georgia for another great recipe

    • Yes, if you process the almonds too long, they start to release a lot of oil. Plus they are generally so much more moist that pre-milled almonds so a small adjustment will be needed. Glad you liked them, G x

  • Nikki

    Will these freeze at all? We’re travelling interstate next week and I’m trying to pre-make a whole lot of snacks. If not, how long do they keep for? Thanks!

  • Roz James

    Hi Georgia I just made these- yum! I used butter instead of coconut oil, and added some cacao powder for chocolate choc chip ones. I could tell that is was a bit too runny so added in a little spelt flour to bind. They’ve come out great!

    • Thanks for sharing your spin Roz – glad you liked them as much as we do G x

  • Cat

    I think I’ve made a mistake. My mix was completely runny. I did 150g of almonds ground. Is that where I cane unstuck?

    • Most likely Cat – also fresh ground almond meal contains a lot more oil. All you need to do next time is either use more almond meal or less oil (so they can be rolled into balls). The joys of whole food baking. G x

  • Abby

    Could I make this into a slice?

  • Great question Abby. You could try for sure. My only concern is cutting them so they don’t crumble, I’d probably cut whilst still a little warm. Love to know how you go G x

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