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The Best Healthy Crunchy Chocolate Chip Cookies

February 8, 2021

The Best Healthy Crunchy Chocolate Chip Cookies made with all paleo, vegan and gluten-free ingredients and ready in just 15 minutes! No chilling the dough and made with just 7 ingredients.The Best Healthy Crunchy Chocolate Chip Cookies made with all paleo, vegan and gluten-free ingredients and ready in just 15 minutes! No chilling the dough and made with just 7 ingredients.

UMMM hi! These are the most life changing healthy cookies you will ever have.

This is the first ever crunchy cookie recipe I am sharing on the blog. And I know – that sounds so crazy. But usually I prefer a soft-baked type of cookie more than crunchy. Until recently when all I wanted was a crispy crunchy chocolate chip cookie to dip into milk. And that is how the idea for these came about.

These are the type of cookies you can make when you are craving cookies after dinner and want something quick and easy. They only require a few ingredients and no chill time is needed. Oh! And did I mention they are vegan and gluten-free and paleo?! Super allergy-friendly and even anyone who usually hates “healthy cookies” will absolutely love these.

If you guys enjoy these cookies as much as I hope you do – don’t forget to comment below and tell us! I can’t wait to hear what you think!

These are also great cookies to store in the freezer too. I personally love eating them cold and frozen. Or I pop in microwave for a few seconds to quickly thaw out.

The Best Healthy Crunchy Chocolate Chip Cookies made with all paleo, vegan and gluten-free ingredients and ready in just 15 minutes! No chilling the dough and made with just 7 ingredients.The Best Healthy Crunchy Chocolate Chip Cookies made with all paleo, vegan and gluten-free ingredients and ready in just 15 minutes! No chilling the dough and made with just 7 ingredients.

What ingredients you need to bake these healthier crunchy chocolate chip cookies:

  • Creamy almond butter – you can use any nut butter but almond adds a nice neutral flavor – code RACHL for free shipping on my favorite
  • Coconut sugar
  • Flax egg – you can probably use regular egg too!
  • Non-dairy milk – any variety works
  • Vanilla extract
  • Tapioca flour or arrowroot flour – I don’t recommend another flour here
  • Dark chocolate chips or chunks – code RACHL for free shipping off my favorite chocolate

How to bake + store these paleo and vegan chocolate chip cookies:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a large bowl, mix together the almond butter, coconut sugar, flax egg, milk and vanilla extract until creamy
  3. Mix in the flour, sea salt and baking powder until dough is well combined
  4. Fold in dark chocolate chips then scoop a spoonful of dough onto baking sheet and flatten a bit (leave about 2 inches between each cookie – these spread!)
  5. Bake for 12-15 minutes then allow cookies to cool for a bit and enjoy!
  6. Store leftovers in airtight container for 3 days, fridge for 5 days or freezer for 2 months

A few of my other favorite healthier cookie recipes to bake:

The BEST Vegan Funfetti Sugar Cookies (paleo)

Gluten-free Apple Pie Stuffed Snickerdoodle Cookies

Chocolate Chip Walnut Cookies (gluten-free)

Gluten-free Cookies + Cream Cookies

paleo vegan crunchy chocolate cookiespaleo vegan crunchy chocolate cookies

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The Best Healthy Crunchy Chocolate Chip Cookies

The Best Healthy Crunchy Chocolate Chip Cookies made with all paleo, vegan and gluten-free ingredients and ready in just 15 minutes! No chilling the dough and made with just 7 ingredients.

The Best Healthy Crunchy Chocolate Chip Cookies made with all paleo, vegan and gluten-free ingredients and ready in just 15 minutes! No chilling the dough and made with just 7 ingredients.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 14-16 cookies 1x
Scale

Ingredients

  • 1 cup creamy almond butter (you can use any nut butter but almond adds a nice neutral flavor – code RACHL for free shipping on my favorite)
  • 1/2 cup coconut sugar
  • 1 flax egg
  • 1/3 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons tapioca flour or arrowroot flour (another flour wouldn’t work!)
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 cup dark chocolate chips or chunks (code RACHL for free shipping)

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a large bowl, mix together the almond butter, coconut sugar, flax egg, milk and vanilla extract until creamy
  3. Mix in the flour, sea salt and baking powder until dough is well combined
  4. Fold in dark chocolate chips then scoop a spoonful of dough onto baking sheet and flatten a bit (leave about 2 inches between each cookie – these spread!)
  5. Bake for 13-15 minutes or until crispy to your liking then allow cookies to cool for a few minutes and enjoy!

Notes

*For the best “crunch” keep these in the fridge for 5 days or freezer for 2 months

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9 Responses

    1. could be a few things!. 1 – they were under cooked (may cook longer) or 2 – they didn’t cool completely before you store them 3- if they were made too big/not flatten well they will be chewy

  1. These cookies were delicious! I am a big fan of your Classic GF Chocolate Chip Cookies and these were a nice change up with great flavor. Thank you for another wonderful recipe!

  2. I, too, followed the recipe exact and I noticed the batter to be VERY drippy so they spread like crazy… don’t get me wrong.. the batter is delicious!

  3. They weren’t crispy despite putting the dough in the fridge overnight, making them small and allowing them to cool completely but still yummy, would definitely make again.

  4. Mine also turned out very cake like and not crispy, but I did not care one bit because I actually like my cookies like that! I thought they were delicious and so did my picky husband 😂 maybe less baking powder would make them more crisp if you wanted them crispy.

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