Honey-Nut Dark Chocolate Chip Cookies: For Long Lasting Energy

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Satisfy your sweet tooth and keep your blood sugar stable with these honey-nut dark chocolate chip cookies, full of healthy fats and protein.

A Nourishing Treat

I love baking with my kids, but finding a recipe that also feels somewhat nourishing is extra satisfying. These high protein, fat rich, refined sugar free, honey-nut dark chocolate chip cookies are not only delicious but also packed with wholesome ingredients that won’t leave you with a sugar crash.

Why Are Honey-Nut Dark Chocolate Chip Cookies A Healthy Choice?

• Grain-Free: Almond flour replaces wheat flour, making these cookies gluten-free and Paleo-friendly.
• Refined Sugar-Free: Sweetened with maple syrup and dark chocolate chips, these cookies are mostly free from refined sugars.
• Good Fats: Coconut oil provides healthy fats, which are essential for a balanced diet.
• Protein and Fiber: Almond flour and walnuts add protein and fiber, keeping you satisfied longer. Plus, an egg as a binder in the recipe adds just a little more sustaining energy.

What You’ll Need For This Recipe

• Almond flour – This brand always works well for me. Depending on what flour you choose, you may need to adjust the amount to get the right cookie dough consistency.
• Sea salt – I’m a sea salt lover, and the right amount in these cookies makes all the other flavors pop!
• Baking soda – Baking soda helps these cookies rise just a little bit while in the oven.
• Unrefined coconut oil – The coconut oil adds some moisture and healthy fat.
• Honey – Here’s your unrefined sweetener that makes these cookies extra chewy.
• Vanilla Extract – Just a tad of vanilla adds the depth of flavor you’re looking for in chocolate chip cookies.
• Egg – 1 egg binds it all together and adds a bit more long lasting protein energy to the mix.
• Dark Chocolate Chips – Need I say more? I don’t like too many, but make sure you get a few in each cookie.
• Sprouted walnuts – I think the real secret ingredient in these hearty cookies is the sprouted walnuts. You hardly know they’re in there, but they add crunch, flavor and extra digestibility and nutrient absorption because they’ve been sprouted.

How To Make Honey-Nut Dark Chocolate Chip Cookies

1. Prep – preheat oven to 350°F and line a baking sheet with parchment paper, or get out your baking stones!
2. Mix together the dry ingredients – In a large bowl, mix the almond flour, sea salt and baking soda together.
3. Whisk the wet ingredients together – In a separate bowl, whisk the melted coconut oil, honey, vanilla and egg together.
4. Combine the wet and dry ingredients – pour the wet ingredients into the dry ingredients and stir just until evenly mixed.
5. Add the chocolate chips and walnuts – add the chocolate chips and walnuts and mix them in evenly.
6. Make balls of dough – use a spoon or ice cream scoop to transfer balls of dough onto your sheet pan or baking stones. Space 1-2 inches apart so that they won’t be touching when you press them flat.
7. Flatten the balls – using your hand, the bottom of a cup, or something with a fancier design that will remain after baking, flatten the balls of cookie dough to your preferred thickness. Because the cookies don’t expand much during baking, the shape you make will stick.
8. Bake – Bake for 10-15 minutes (until just starting to turn brown). Less time in the oven will make softer chewier cookies; more time in the oven will create harder crunchier cookies.
9. Cool and enjoy! – Let cool for at least 5 minutes before trying to remove from the pan.

Tips For Easily Measuring Melted Coconut Oil And Honey

1. Scoop your 1/8 c. solid coconut oil into a 1/3 c. metal measuring cup (which you’ll use to measure the honey).
2. Melt the coconut oil on a low burner and pour it into your mixing bowl.
3. Spread the residual coconut oil around in the measuring cup to coat all sides.
4. Measure your honey into the measuring cup.
5. Pour your honey out, and watch as it magically slips right into the mixing bowl without sticking to the cup!

How To Store And Freeze Honey-Nut Dark Chocolate Chip Cookies

You can roll the cookie dough into a log, wrap in plasic wrap, and store in your freezer for a few months! Unwrap and slice as many cookies as you’d like to eat. Baking recommended but not required 🙂

OR, you can pre-bake the cookies according to the directions and store those in a freezer bag to pull out whenever you need a nourishing treat to devour (they thaw quickly).

OR, you can freeze the dough in balls that you can thaw, flatten and bake according to the recipe.

Honey-Nut Dark Chocolate Chip Cookie Recipe

Margareta ~ www.maxonmade.com

Satisfy your sweet tooth and keep your blood sugar stable with these honey-nut dark chocolate chip cookies, full of healthy fats and protein.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 179 kcal

Equipment

• baking stone/sheet
• mixing bowl

Ingredients

  

1x2x3x

• 3 cup almond flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/8 cup unrefined coconut oil melted
• 1/3 cup honey
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup dark chocolate chips
• 1 cup sprouted walnuts crushed or lightly chopped

Instructions

 

• Preheat oven to 350 F.
• Line a baking sheet with parchment paper, or get out your baking stones!
• In a large bowl, mix the almond flour, sea salt and baking soda together.
• In a separate bowl, whisk the melted coconut oil, honey, vanilla and egg together. (First, melt the coconut oil in the honey measuring cup to make it slide right out!)
• Combine the wet and dry ingredients until just mixed.
• Stir in the chocolate chips and walnuts.
• Scoop out balls of dough and place them evenly spaced on a baking sheet/stone and flatten with your hand, the bottom of a cup, or something with a fancier design that will remain after baking.
• Bake for 10-15 minutes (until just starting to turn brown). Less time in the oven will make softer chewier cookies; more time in the oven will create harder crunchier cookies.
• Let cool for at least 5 minutes before trying to remove from the pan.

Notes

You can substitute the walnuts for any nut you’d like, or omit them! 

Nutrition

Calories: 179kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 8mgSodium: 58mgPotassium: 74mgFiber: 2gSugar: 7gVitamin A: 13IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg

Keyword Almond flour cookies, chocolate chip, chocolate chip cookies, hearty, nourishing, Paleo cookies, satisfying

Tried this recipe?Let us know how it was!

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• almond flour
• honey
• sea salt
• baking soda
• unrefined coconut oil
• sprouted walnuts
• chocolate chips
• baking stone
• Stainless steel bowl

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