Kid Tested & Mama Approved Chocolate Chip Cookies
Chocolate chip cookies are a family favorite. We practice balance in our home and are known to have an “unhealthy” treat from time to time, but we wanted a simple, no-equipment-needed cookie recipe that we could feel good about indulging in a little more regularly. These cookies are it!
Here, almond flour is cut with spelt flour to stretch our food budget just a bit and, as a bonus, we get the health benefits of both. Hemp hearts add healthy fats, omega 3 fatty acids, and a hit of protein.
There’s an option to use either pure maple syrup or a banana; either way, no refined sugar (except for what’s in the chocolate chips of course).
The maple syrup sweetened cookie has a more traditional cookie-like texture – slightly crisp on the outside and chewy on the inside. The banana sweetened one has a more cake-like consistency. Both are yummy, kid tested, and mama approved!
Kid Tested & Mama Approved Chocolate Chip Cookies
These cookies are a breeze to whip up and use ingredients you can feel good about, especially in a cookie!
Ingredients
- 1 cup almond flour
- 1 cup spelt flour
- 3 tbs. hemp hearts
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup pure maple syrup or 1 ripe, spotty banana
- 3 tbs. virgin coconut oil, melted
- 1 egg
- 1 tsp. vanilla extract or 1/2 tsp. vanilla bean powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 and line a large baking sheet with parchment.
- In a large bowl, mix almond flour, spelt flour, hemp hearts, baking soda, and sea salt together. Set aside.
- In a small bowl, pour in maple syrup (if using) OR mash ripe banana (if using) into a puree. Add coconut oil, egg, and vanilla. Whisk to combine.
- Make a well in the dry ingredients and pour wet ingredients in, stirring until a dough forms. Use your hands to incorporate everything if you need to. Fold in chocolate chips.
- Using a tablespoon (we like to use a cookie scoop), place cookie dough on parchment-lined baking sheet a couple of inches apart. Flatten slightly with your fingers. Bake for about 15-17 minutes or until golden.
