I’m all for healthier versions of classics but a healthy chocolate chip cookie just doesn’t sound right because chocolate chip cookies have to be bad for you to taste good, right? Honestly, I love a good chocolate chip cookie but this healthy version really does taste pretty amazing. My husband even said it’s his favourite cookie! Full disclosure: M is Spanish so chocolate chip cookies aren’t a homegrown classic so he doesn’t have that nostalgic link to it but he’s always honest (sometimes brutally so) which means these healthy chocolate blueberry cookies are pretty fabulous.
He likes the fact that they aren’t as sweet as traditional cookies and he also says they aren’t as heavy. These cookies are also stupid easy to make! All you need is a bowl and a wooden spoon and they’re fail proof.
This recipe is based on Ambitious Kitchen’s The Best Paleo Chocolate Chunk Cookies. I stumbled upon the recipe through my favourite blogger’s Instagram (which you have to check out if you want to see drool worthy food pics). If Jessica from How Sweet It Is says something is good then that’s enough for me because she is my blogging guru and she definitely knows what she’s talking about. I’ve been thinking about these cookies for the last couple of weeks and yesterday I just thought that these would be amazing with blueberries and cinnamon. Why would I want to add fruit to a chocolate chip cookie? Who knows but I couldn’t get the idea out of my head so I decided to try this recipe with my slight changes.
I don’t know much about Paleo so I’m not calling my cookies Paleo because I have no clue as to whether my changes are paleo friendly so if you want paleo then make sure to head on over to Ambitious Kitchen’s blog and check out the original recipe. These healthy chocolate blueberry cookies really are amazing tasting and they satisfy the sweet craving without the guilt which is always nice. It’s also the first time i’ve ever used coconut flour, coconut sugar (I didn’t even know this existed), and coconut oil in a recipe and surprisingly the cookies don’t taste like a big bite of coconut (they obviously have a coconuty taste but not overwhelmingly so).
- 1 large egg
- 1/4 cup / 60 ml coconut oil, melted and cooled
- 1/2 cup / 110 gr coconut sugar
- 1 tsp / 5 ml pure vanilla extract
- 1 cup / 120 gr almond flour
- 1/4 cup / 30 gr coconut flour
- 1/2 tsp / .650 gr baking soda
- 1/2 tsp / .650 gr ground cinnamon
- 3.5 oz / 100 gr 85% dark chocolate, roughly chopped into chunks
- 24 frozen blueberries
- Maldon salt for sprinkling
- Preheat oven to 350°F/180°C.
- Line a baking sheet with parchment paper and set aside.
- Add the egg to a bowl and beat slightly with a wooden spoon.
- Add the cooled coconut oil, coconut sugar and vanilla extract and mix until incorporated.
- Add the almond flour, coconut flour, baking soda and cinnamon and mix until well incorporated. This mixture makes a thick dough.
- Add the chocolate chunks and mix.
- Using a standard ice cream scoop, scoop the cookies onto the prepared baking sheet and slightly press down the cookies with your hand.
- Stud each cookie with three frozen blueberries and bake for 11 to 15 minutes. These cookies should be baked until the edges are slightly golden brown (mine took 15 minutes). These cookies only set once they've cooled.
- Sprinkle with Maldon salt.
- Let the cookies cool on the baking sheet for 15 minutes and then move them onto a wire rack and let them cool completely. Don't transfer the cookies onto the wire rack until they've cooled for 15 minutes.
- These make a good sized cookie so that's why you only get 8 cookies.