30-minute 1 Bowl EASY Chewy Healthy Cookies

There are three things that I absolutely despise about cookie recipes:

  1. How complicated it can be just to make a damn cookie. Processes like creaming butter with sugar and eggs that MUST be room temperature, creating countless dirty dishes only to combine later on, having to refrigerate the dough overnight…I could go on.

  2. Having to scroll through what seems like a Star Wars movie opening scene’s worth of writing about a recipe before getting to the recipe itself.

  3. How unhealthy the majority of cookie recipes are. Well, those that are actually good and will result in looking like a real cookie that is. Coconut oil based cookies never go well. Take my word for it.

Let’s cut to the chase then, no bullshit nonsense about how I came up with this recipe. I’m lazy, I love sweets, I try to be healthy when I can, and I am a mediocre baker at best. If you’re like me, then keep reading and start gathering your baking tools.

Total time: 30 minutes | Yields: 12-14 cookies

INGREDIENTS:

  • 1 cup of unsalted, all natural nut butter. I used sunflower seed butter (*See notes below about this)

  • 2 eggs or 2 flax eggs

  • 1/2 cup coconut sugar

  • 3 tbsp maple syrup or honey (if you don’t have maple syrup, just add another 1/2 cup of coconut sugar)

  • 2 cups of super-fine almond flour

  • 2 tbsp coconut flour OR 2 tbsp AP flour

  • 2 tsp vanilla extract

  • 1 tsp baking soda

  • 2 tbsp unsweetened plant milk

  • Chocolate chips of your choice. I used a mix of dark chocolate gems and Lily’s butterscotch chips.

instructions:

  1. Preheat oven to 350 degrees. If you are making the flax egg instead of using real eggs, prepare this first. (2 tbsp ground flax seed + 6 tbsp hot water mixed together in a small bowl, let it sit for 5 minutes to thicken)

  2. In a large bowl, add all your wet ingredients including the coconut sugar and maple syrup. Use a whisk to combine well.

  3. Gradually add in the dry ingredients next except for the baking soda and chocolate chips. Use a baking spatula to gently fold everything together. Add baking soda last and sprinkle it incrementally all over the dough to evenly incorporate it (to be honest, I’m not even sure if this matters that much but my goal here was to avoid creating another dirty dish by pre-mixing the dry ingredients in another bowl. I figured since the baking soda is a rising agent, it would need to be evenly spread out as a safety measure for the final product).

  4. Make sure there are no dry bits in the dough before finally adding in the chocolate chips. Use a spoon or cookie scooper to place the dough onto a baking sheet with parchment paper or a silicone baking sheet. I suggest aiming for about the size of a golf ball for each. Totally optional but you can add more chocolate chips on top for style points like I did. Lastly, sprinkle flakey salt on top of each then pop your cookies into the oven for 12 minutes.

  5. At the end of the 12 minutes, switch your oven to the broil setting and set a timer for EXACTLY 1 minute. Be sure to take your cookies at the minute mark or else your cookies will burn. This step is simply to get a crispy top and melt the chocolate chips.

Note: As you can see in the photo, my cookies are slightly green as a result of using sunflower seed butter for my base. If you also decide to use sunflower seed butter, please note that this is a natural reaction when you mix with baking soda/baking powder. This is not mold and it is completely safe to eat. If that grosses you out, you can use literally any other nut butter and it will not turn green lol.

Bryn Yasuivegandessert