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Everyone loves a good chocolate chip cookie!

Or at least if you don’t we can’t be friends. JK


The cooler temps are in full swing in Illinois and for me that means more baking. I love baking and trying new recipes. I especially love to experiment with making the things I enjoy healthier for myself and my family….like chocolate chip cookies. 


Every time I bake my husband typically  asks, “what’s healthy about these” or “what did you put in here”? I rarely follow a recipe 100%. So his questions are valid.


Here is the recipe I used for a lower sugar and carb cookie. It’s a recipe I feel good about giving my little ones for breakfast once in a while. They think they’re eating cookies for breakfast and are SUPER excited. Win-win!  ;)


Enjoy! If you try them tag me and let me know how you like them.

In a medium bowl, mix:

3 cups almond flour

½ cup coconut flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

Sprinkle of Cinnamon (optional)


In a large bowl, mix:

¼ cupcoconut oil, softened

1 medium/large banana

¼ cup brown sugar

2 eggs

2 tsp vanilla extract


Steps:

1. Add dry mixture to wet mixture slowly and mix well, until a dough forms. 

2. Fold in 1 cup of chocolate chips.

3. Roll into balls and then flatten them. 

4. Bake for 9-12 minutes, until edges are brown. 

5. Let cool on sheets for 5 minutes.




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