At Foodology Geek we take a few things very seriously…two of those things are Chocolate Chip Cookies and Healthy Eating!
This recipe checks both of those boxes.Jump to Recipe
While these ARE cookies and they DO qualify as sweet treat (rather than a core-fuel food) these cookies are made with basic good-for-you ingredients. They are grain free and Paleo-ish (depending on how strict you are about natural sweeteners).
These cookies aren’t much to look at. If you take them to a party, they are the ones that are initially passed over – until someone tastes one! Then you find people trying to discretely stack them into a napkin to shove into a nearby pocket.
Don’t be fooled by their homely exterior. These cookies are amazing.
Hazelnut and chocolate is just a magical flavor combination. [Why do you think Nutella is so popular?]
NOTE: Hazelnut flour can be tricky to find and can also be a bit expensive. If it is not easy for you to get or is beyond your budget, this recipe also works equally well with almond flour (or almond meal). You can even combine the two. I also plan to try cashew flour…why not? Experiment a bit and let us know what you come up with.
If you prefer a more traditional wheat flour-based chocolate chip cookie that is anything but conventional, try one of these recipes:
- Fleur de Sel Chocolate Chip Cookies – the have just enough dough to hold the chocolate together…topped with the perfect sprinkling of flake salt.
- Cascade Beach Chocolate Chip Cookies – for those who prefer the perfect dough to chocolate ratio.
- Momofuku Milk Bar Compost Cookies – the most adventurous chocolate chip cookie I’ve ever made.
What is your favorite kind of chocolate chip cookie? Leave us a comment below…
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Grain Free Hazelnut Chocolate Chip Cookies
These cookies may look like sleepers...they aren't cute...but they taste amazing!
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups chocolate chips
Preheat oven to 375 degrees.
Combine dry ingredients in a medium bowl.
Beat wet ingredients together with a mixer or stick blender.
Pour wet ingredients into dry and beat with a mixer until combined.
Stir in chocolate chips.
Drop balls of cookie dough (about 1 Tbsp in size) onto a parchment-lined baking sheet.
Bake for 10-12 minutes until just browned on the edges. Cool before serving.
While these cookies do keep well, they have the best texture when eaten the same day that they are baked. They will lose their crunchy exterior texture when stored.