Makes 6-10 cookies depending on size

These cookies are my absolute favorite. Once they come out of the oven and cool down, I can’t resist saving two for breakfast and a snack the next day, while the rest vanish between Eric and I  before bedtime. The combination of sweetness and saltiness in these cookies creates an incredibly balanced and satisfying flavor.

The recipe itself is straightforward, even for someone like me who isn’t the best baker. But let me tell you, they taste even better when Eric makes them for me. His mother’s baking skills have undeniably rubbed off on him, and I’m truly grateful for that. One handy tip from Eric is to form the cookies into little hamburger sliders on a parchment-lined cookie sheet and press the middle down gently with a fork.

One special touch that takes these cookies to another level is adding a sprinkle of extra pink Himalayan salt on top of each cookie right after they come out of the oven. This simple addition adds that perfect touch of saltiness, enhancing the overall experience. We’ve also experimented with different chocolate chip combinations. A mix of 50% Skor chocolate chips and 50% milk chocolate chips works wonders, but if you’re looking for a healthier option, try using dark chocolate chips. Trust me, they are all equally delicious—it just depends on your mood and personal preferences.

Don’t forget to tag me @roxiecappell and let me know your chocolate chip combination of choice. I can’t wait to see your creations!

Healthiest Chocolate Chip Cookies

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ ¼ cup melted coconut oil
• ▢ 2 cups almond flour
• ▢ ½ cup chocolate chips semi-sweet
• ▢ ¼ cup maple syrup
• ▢ ½ tsp pink Himalayan salt
• ▢ ¼ tsp baking soda

Instructions:

• Preheat the oven to 350°F.
• In a mixing bowl, combine the melted coconut oil, almond flour, chocolate chips, maple syrup, pink Himalayan salt, and baking soda. Stir well until all the ingredients are evenly incorporated.
• Line a baking sheet with parchment paper.
• Take a portion of the cookie dough and shape it into small rounds, resembling mini hamburgers, using your hands. Place the formed cookies on the prepared baking sheet. Repeat until all the dough is used, leaving space between the cookies to allow for spreading.
• Gently press down each cookie with a fork, creating a crisscross pattern on the top.
• Bake in the preheated oven for approximately 20 minutes or until the edges turn golden brown.
• Once baked, remove the cookies from the oven and let them cool on a wire rack. If you want, sprinkle some pink himalayan salt on top of each cookie for some extra saltiness.