What if I were to tell you that we came up with a chocolate chip cookie recipe that is high in protein, dairy free, and paleo and keto friendly? Is that something you might be interested in? Oh whats that? You would be interested? Great, then I have a feeling you are going to love this recipe.
For us, a good chocolate chip cookie is pretty much the perfect dessert. Crispy on the outside, and soft and gooey on the inside. Sweet, but not overly sweet with a hint of salt... a good chocolate chip to cookie dough ratio... that signature chocolate chip cookie smell that reminds you of grandma's kitchen... I could go on and on... Only one problem: those cookies aren't very good for you.
When creating this recipe, our goal was simple. Make something that tastes, looks, and smells like the real thing, while only using healthy, real, whole food ingredients. Making a healthy cookie recipe wasn't so hard: Sub almond flour for regular flour, sub coconut oil for a stick of butter.. all pretty doable.
What did take some trial and error was getting that taste and texture to be just like those homemade chocolate chip cookies we would eat when we were kids. However, after about a week of testing and tweaking in the kitchen we think we finally got it right. The cookies even passed the ultimate taste test when we handed them out to our friends one night, and they all loved them-- with no little caveats thrown in there of them tasting "healthy" or "earthy".
If you're looking for a healthy dessert that won't derail your health and fitness goals, you are going to love this. Perfect to make for the family for dessert after dinner, to keep in the refrigerator whenever you have a sweet tooth, or even as a post workout snack, as the added protein in the cookie will help with recovery.
We love this recipe, and hope that you do too! If you decide to give it a try, let us know what you think!
- 1/2 Cup Coconut Oil (room temperature)
- 1/4 Cup Coconut Sugar
- 1 Egg (room temperature)
- 1 tsp Vanilla Extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 Cups Almond Flour
- 1 scoop Rootz Protein-Superfood
- 1 cup Chopped Dark Chocolate
- Salt on Top
- Mix the coconut oil with coconut sugar then add the egg and vanilla extract and mix again.
- In a separate bowl mix the almond flour, Rootz Protein Powder, salt, baking soda.
- Add the wet ingredients to the dry ingredients and mix until the cookie dough has formed.
- Then fold in the chocolate, cover and refrigerate for at least 1 hour and at most 24 hours.
- After the cookies have been refrigerated- preheat oven 350 and scoop cookies on to baking sheet and bake for 10 minutes or until golden brown.