A healthier chocolate chip cookie

I am really good at baking. HA! It’s true, a Registered Dietitian who loves to bake. I’ve got a personal affinity for chocolate chip cookies and muffins, but I’ll bake whenever, whatever! This weekend I made a healthier chocolate chip cookie with just a few modifications. I believe that it’s really important to not go too crazy with your dessert recipes and try to make them uber, oh-so healthy. Who wants a hard-as-a-rock cookie just because it has protein or no sugar? Not me!
I can’t consume gluten due to having Celiac disease, but this is a traditional family recipe and I make it for my husband annually. Baking for others brings me joy, especially when I know the ingredients I swap in are better for their health. But what about Whit? I’ll much on a few of my favorite Simple Mills crunchy cookies or I’ll whip up a batch of my own gluten-free, dairy-free chocolate chip cookies. Here’s how I health-ify my cookies without going over board. 
  • Silicone baking mat on top of my cookie sheet instead of aluminum foil. 

  • Ghee instead of butter (apparently this isn’t a popular choice, every recipe I found used only 50% ghee). Ghee provides a nutty, buttery flavor that I really love! 

  • Chocolate chunks instead of chips. Chocolate chips tend to have more sugar and fat. I personally love the Hu Gems, they melt perfectly! 

  • Almond extract in place of 50% of vanilla extract. 

  • A lower glycemic sweetener such as coconut sugar or Truvia, they make a great alternative to cane sugar or brown sugar. 

I also refuse to participate in food waste. Because I have celiac, I buy the exact amount of AP flour I need in the bulk section, then I toss it after baking. Less waste, less concern for contamination! This also means any half open bags of nuts or chocolate bars are far game to get thrown in with the cookie dough! 

a healthier chocolate chip cookie

Oh em Ghee Chunkies!

AKA Dietitian’s best Chocolate Chip Cookies

Makes 16 cookies.

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cup ghee, unflavored
  • 1/2 cup firmly packed Truvia/brown sugar
  • 1/2 cup coconut sugar
  • 1 large egg (at room temp)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup semi-sweet chocolate chunks

Preheat to 375 degrees F. Add silicon mats to cookie sheets. In a bowl, thoroughly stir together the flour, baking powder, baking soda and salt. In a mixing bowl, use an electric mixer (OR YOUR STRONG BICEPS), and beat together the ghee with both sugars and continue beat just until blended. Add egg and extracts; beat just until blended. By hand, stir in the flour mixture. When blended, stir in the chocolate. Scoop up measuring tablespoons of dough with cookie scoop. 12 per sheet. Bake on an ungreased cookie sheet, or a silicon mat, for 12 minutes or until lightly brown around the edges. Let cool on baking sheets for five minutes, then transfer to a wire rack.

If you try these Chocolate Chip Cookies, I would love to hear about it! Better yet, share a picture on Instagram and tag me at @whitnessnutrition, we’d love to give you a shot out in our weekly newsletter. Not subscribed to the newsletter? Sign up here

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