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The following post is from Becky of Milo & Oats:
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I am a huge dessert lover. A big, towering piece of chocolate cake, a slice of fresh strawberry pie, a comforting dish of rice pudding. Oh, I could go on and on.
Do you want to know what my favorite sweet treat is, though? Cookies! I could eat them every day. I shouldn’t, but I most certainly could.
These Healthy Almond Butter Coconut Chocolate Chip Cookies are healthy enough to eat almost everyday.
What makes these cookies just a little healthier than the rest? I’m so glad you asked! Check out the ingredient line-up on these little cuties.
- Whole-wheat flour. They are partially made with whole-wheat flour and could be made entirely with whole-wheat if you like. Particularly, if you use a lighter whole-wheat pastry flour.
- Coconut oil. They use coconut oil instead of butter. I personally don’t have big objections to butter. Butter and I go way back. That said, variety is the spice of life and coconut oil is a great, healthy alternative.
- Maple syrup. These yummy cookies are refined sugar free. That’s right! They are entirely sweetened with maple syrup!
- Sweet potato. I know you didn’t see that one coming! You would never guess, but the sweet potato helps keep these cookies soft and moist.
- Almond butter. The almond butter provides lots of healthy fat and staying power. You could certainly swap it out for another nut or seed butter if you like.
Healthy Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 cup almond butter
- 3/4 cup pure maple syrup
- 1/2 cup mashed sweet potato
- 1/4 cup coconut oil melted
- 1 tbsp vanilla
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk the whole-wheat flour, the all-purpose flour, and the salt together. Set aside.
- In a medium bowl, combine almond butter, maple syrup, sweet potato, coconut oil, and vanilla. Mix well.
- Add the flour mixture to the almond butter mixture and mix.
- Stir in the chocolate chips.
- Scoop cookie dough onto cookie sheet.
- Bake for 8-10 minutes or until golden brown.
What is your favorite dessert? Could you eat cookies every day too?
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Becky is a wife and homeschool mom to five incredible kids. She loves chocolate, books, and baking allergy-friendly treats for her family. Becky is the blogger behind Milo & Oats and loves chatting about everything from parenting to curriculum hoarding to what’s for dinner. Connect with Becky on Facebook and Pinterest. |
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This looks good, I think my gluten free flour mix would work well, too. I printed the recipe and just have to find a little while to make them after I buy a sweet potato 🙂
These sound delicious and I bet would taste even better because the healthier ingredients would give you a bit of a virtuous glow 🙂 I’m intrigued by the use of sweet potato and I LOVE almond butter.
I’m drooling!! These cookies look amazing. I love almond butter. Going to try these and sub the whole-wheat flour for a gluten free blend. Thanks!
Yum! Practically all my favorite things in one cookie. These have “portable snack” written all over them! 🙂 Printing…and stopping by from Worthwhile Wednesdays!
Mashed sweet potato in a cookie? Why haven’t I thought of this sooner?! SO GOOD! 🙂
These look amazing, Becky!
Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight).
~ Megin of VMG206
I’m loving the idea of using sweet potato in these cookies! I bet it makes them so moist. The coconut coating looks delightful too. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Yum! These look so good! Thank you for linking up with #HomeMattersParty this week, and we hope to see you again soon.
I don’t have any almond butter do you think i could use good old peanut butter instead or would that change the recipe too much?
Hey Brandy – I think that peanut butter would work just fine instead of almond butter. 🙂