Wednesday, March 25, 2015

Chocolate chip cookies made healthier ~ Egg free, butter free chocolate chip cookies.......and an announcement !!

First let me share my big news. Ever since I made some jewelry for the first time a few years back, I have been hooked onto it.  Before I knew it, making jewelry became a very important part of my life and turned into a passion. Since last year I have been wanting to make this big part of my life even bigger. After months of planning, agonizing over small details and working on so many unexpected angles that were necessary, I've finally made it jewelry store Anukriti Designs is now online. If you are interested in this kind of thing and would like to take a peek, here is the link to the store. You will also see a small widget in the sidebar that will take you into the store and displays some of the items that are currently in the store. 

The day I went live with the store I decided to celebrate with a sweet treat. I've had this idea in my head for a while to try a healthier version of chocolate chip cookies and this seemed like the perfect occasion to finally try it. I used almond meal (powdered almonds) and coconut oil to make it healthier. I've used almond meal in cookies before and know it works well but this was the first time I've used coconut oil in a cookie. I was a tad worried that I might be able to taste the oil, but I needn't have worried at all. The cookies turned out delicious, crunchy and sweet with just the right amount of chocolate chips..... a perfect treat.  I've already made this a couple more times and it tastes amazing every time. If you are looking for a delicious treat for your family that is secretly healthy too, give this one a try :)

Click here for a printable view of this recipe

Ingredients and method to make egg free chocolate chip cookies 
1/2 cup unbleached all purpose flour ( maida)
1/2 cup almond meal ( powdered almonds / badam) (see notes)
1/3 cup cane sugar 
pinch of salt
1/2 tsp baking powder 
1/4 cup melted coconut oil
2 Tbsp cold milk (use dairy free milk for a vegan version)
1/3 cup semi sweet choco chips (use dairy free choco chips for a vegan version)

Pre heat oven @ 350 deg F (approx 180 deg C). Line a tray with parchment paper and keep aside. 

Powder almonds using short bursts of power in a spice grinder/ processor/ mixer and measure as needed for the recipe after powdering the almonds. Do not over grind as the nut butter will cause clumping.

In a large bowl, add all the dry ingredients ie apf, almond meal, sugar, salt , baking powder and mix well.

Add  melted coconut oil and mix slowly. Add 2 tbsp of cold milk and mix again. Finally add semi sweet choco chips and mix .  Spoon this mixture onto the parchment lined tray making sure to keep at least an inch between each cookie. I usually make each cookie with 1 heaped Tbsp of cookie mixture. Place in oven and bake for 15 to 20 minutes or until lower side is golden brown and the edges of the cookies are golden brown. Remove from oven and cool. Do not handle these cookies while they are fresh from the oven as it crumbles at that stage, once cool though these cookies are deliciously crunchy and easy to handle. Once cool store in an air tight container and enjoy anytime with a glass of milk or tea/ coffee.

Yielded 12 to 15 medium sized cookies, yield will depend on the size of cookies.


To get this amount of almond meal, I just powdered about 1/3 cup of almonds using my spice / chutney attachment in my mixer/ processor. You can also use store bought almond meal for this recipe.

If you have coarse sugar with large crystals like the Indian variety or  turbinado,  powder the sugar before proceeding with the recipe.

If you are looking for other egg free / eggless bakes with chocolate, here are few more,

Oat Banana Brownie ~ Egg Free

Chocolate Cupcake with  Ganache

No Bake Chocolate Oatmeal Bar

2 Min Egg Free Brownie in a mug

Egg Free Avocado Brownies

Low fat Egg Free Black Bean Brownie
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