Superfood Chocolate Chip Cookies Recipe

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I know, I know. The thought of superfood chocolate chip cookies might not sound amazing when you just want to reach for a sweet treat. But hear me out. These are totally delicious. I promise.

I’m of the mindset that if you want a treat, at least make it somehow beneficial for your health. While I’m no stranger to the occasional treat, I also know that every bite adds up over time. So, if all you ever indulge in is junk, well, your health will suffer. I know this from personal experience.

So, I started looking at the treats I enjoy the most these days, and chocolate chip cookies are high on the list. I’m honestly not much for sweets, despite the hefty supply of dessert recipes on this site. It’s Mini Chef who has the real sweet tooth. I prefer salty things. But man, oh man. When a sweet craving hits, I absolutely must satisfy it.

With this superfood chocolate chip cookie recipe, I don’t have to feel bad for doing so, and one or two cookies are more than enough to satisfy my sweet tooth. Any more than that would upset my stomach. But the great part is, I honestly don’t want more than that. I get all the flavor and comforting deliciousness without feeling like I want to eat another and another. I guess that’s the benefit of adjusting your eating patterns until you get it right.

Which Ingredients Are Superfoods?

In these cookies, chia seeds, dark chocolate, and chickpea flour are the superfood ingredients. Beans of all kinds are superfoods, and this includes when they are ground into flour.

What’s Missing From This Recipe?

This recipe has no all purpose flour, no brown sugar, no white sugar, no margarine, and not even any whole wheat flour (for those who are gluten-free).

What Are The Best Chocolate Chips To Use For Chocolate Chip Cookies?

For this recipe in particular, you can use any chocolate chips you like. I used sugar-free chocolate chips from Whole Foods that are stevia-sweetened and dairy-free as well. It’s the Lily’s brand if you are looking for the same. But truly, use any chocolate chip you are comfortable using in this recipe. Dark chocolate is the superfood chocolate, which is why I call for it in the recipe.

What Texture Do These Chocolate Chip Cookies Have?

There are different types of chocolate chip cookies. Some are soft, some are chewy, and some are crispy. This recipe makes a crispy chocolate chip cookie.

What Size Cookie Scoop Should I Use?

Honestly, it doesn’t matter. These spread a lot during baking. The only reason I used an ice cream scoop was to make the cookies uniform in size. I didn’t bother to use a specific size. I just grabbed a scoop and used it. You can do the same.

Can I Use Almond Flour Instead?

If you want to try a different flour, feel free. However, for these to work, you’ll need two things.

1. A flour that absorbs moisture.
2. A flour that doesn’t absorb too much moisture.

Confused? Let me explain. Almond flour won’t work here because it won’t absorb any moisture at all. In theory, you could try it, but you’ll most likely end up with a very crumbly cookie. Coconut flour won’t work because it absorbs way too much liquid. It’s a very thirsty flour.

So, what other flours can you use? Pretty much any other gluten-free flour will work here. Try rice flour, oat flour, or even quinoa flour.

Recipe Additions

You can add a few things to this recipe if you like.

• chopped walnuts (about a half cup) if you want them to be nutty.
• maple extract (about 1 tsp.)
• chopped pecans
• coconut flakes
• almond extract

Can I Make These Using A Stand Mixer?

You can! But you’ll have to flip the instructions a bit. Start with the wet ingredients and cream them together to get the butter nice and fluffy. Then, slowly mix in all the dry ingredients. Turn the mixer off to stir in the chocolate chips. Then proceed with the recipe by scooping the dough onto a parchment-lined cookie sheet.

About The Ingredients

Chickpea flour – This can be found in most grocery stores in the baking aisle. Many stores carry one bag or brand, so it can be hard to spot.

Butter – Or virgin coconut oil. If using butter, soften it to room temperature. If using virgin coconut oil, melt it.

Granular sweetener – I used xylitol because it works best for my blood sugar. But it’s not a clean sweetener. For that, you’ll want to use Sucanat, coconut sugar, or monk fruit. The first two will give your cookies a darker, golden brown color, but this is perfectly fine.

Eggs – Room temperature eggs work best.

Pure vanilla extract – Use the real stuff. Not vanilla flavoring.

Baking powder – Make sure it’s fresh so it works well.

Chia seeds

Salt

Dark chocolate chips – Or any type of chocolate chips you are comfortable using.

How To Make Superfood Chocolate Chip Cookies

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the dry ingredients.

Add the wet ingredients and stir well.

Scrape the sides of the bowl with a rubber spatula to collect all the batter into the center of the bowl. Set in the fridge for 10 minutes. This will allow the chia seeds time to gel properly.

Using a dough scoop, scoop the cookie dough out onto your parchment-lined cookie sheet, allowing plenty of space because these will definitely spread.

Bake for 30 minutes. Note that ovens vary, so you may need to bake yours a few minutes less or a few minutes more. Bake until golden brown.

Let these cookies cool completely. These are not the type of cookies you can eat hot out of the oven. They must cool to firm up.

Serve with a glass of milk and enjoy.

Storage

Store the cooled cookies in a zipper-top bag and keep them in the fridge for up to 5 days.

Freezing

These freeze really well. Wrap them well and keep them in the freezer for up to 6 months.

More Of My Favorite Cookie Recipes

• Breakfast Cookies
• Whole Wheat Cut Out Cookies
• Peanut Butter Oatmeal Cookies

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