My kids love to help in the kitchen, and they especially love to make cookies! As much as I loved the basic chocolate chip cookie dough that I grew up making with my Mom and Grandma, I don't enjoy the ingredients that we used. We don't eat white flour or sugar anymore. I had to come up with a healthy cookie recipe that did not contain those ingredients. I wanted to make this a cookie that everyone could enjoy! So, I made them egg-free, dairy-free, and grain-free. Plus, I added in a bunch of superfoods to make these healthy chocolate superfood cookies!
Here is a bit about the superfoods contained in this recipe:
Cocoa Powder: high in antioxidants and has been shown to be beneficial in modulating inflammation and oxidative damage
Chia Seeds: a rich source of antioxidants, fiber, and other nutrients. Chia seeds offer the highest known concentration of unsaturated omega-3 fatty acids. They are also a good source of B vitamins, calcium, phosphorus, potassium, zinc and copper
Goji Berries (aka wolfberries): there were so many benefits from goji berries that I had to make a bullet-pointed list
- Goji berries contain 18 amino acids including the 8 essential amino acids
- 21 trace minerals including zinc, calcium, germanium, selenium, and phosphorus
- They are loaded with antioxidants
- 180% of daily recommended Vitamin A intake per 1 ounce serving
- B vitamins B1,B2,& B6
- Vitamin E (which is very rare in fruits)
- More Vitamin C per ounce than an orange
Coconut Oil: Coconut oil is also rich in lauric acid, a fatty acid found in mother’s milk that is anti-fungal, anti-bacterial and anti-viral
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup cocoa powder
- 2 Tbsp chia seeds
- 1/4 cup goji berries
- 1/3 cup coconut oil
- 1/4 cup honey
- 2 Tbsp coconut cream
- 1 Tbsp vanilla
- 1/2 tsp lemon juice
1. Preheat oven to 350°F.
2. Combine dry ingredients in a large mixing bowl, set aside. (It's helpful to get a team to help you stir.)
3. Combine wet ingredients in another bowl.
4. Mix both bowls of ingredients very well and then add the wet ingredients to the large mixing bowl with the dry ingredients.
5. Using a cookie scoop, drop the dough onto a Silpat lined baking sheet and stick them into the oven.
6. Bake 10-12 minutes, or until they are crisping up around the edges but still soft in the middle.
7. Remove from oven and allow to cool for 10 minutes before removing from the baking sheet.
8. Store in an airtight container, they should last up to one week.
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