I’m a sucker for a good chocolate chip cookie, and was on a mission to healthify a classic cookie recipe. Soft baked inside with extra chocolate chips is my absolute favorite kind of cookie, and this one totally hit the spot!
I got a little fancy with these and threw in some peanut butter candies I had lying around, but they’re totally optional and can be left out!
I wanted to use ingredients that many people had on hand, so you’ll need a few basic pantry staples like:
- Almond flour- my go to for gluten-free baking
- Oat flour- I buy mine pre-made but you can easily make your own by blending rolled oats until fine! The almond & oat flour combo really give this cookie the best texture
- Coconut sugar- you can substitute this for light brown sugar, but I love the color and flavor the coconut sugar provides
- Pure maple syrup
- Olive oil- this was my first time testing a cookie with olive oil and I loved the texture! Easy to use and always on hand
and a few other basics! An instagram follower compared these to a soft-baked Chips-Ahoy cookie and if you ask me, that’s the best compliment there is. Happy baking friends!