Look no further. These are the only chocolate chips you'll ever need. They're crisp on the outside, chewy on the inside, and melt in your mouth like none other. And they're just as easy to make as any boxed kind from the store and yet these are refined sugar free, gluten-free, and dairy-free (if you use dairy-free chocolate chips of course!).
Chocolate chip cookies have been my favorite type of cookie hands down for as long as I can remember. I used to keep the dough in my fridge and eat it by the spoonful. Sometimes I'd pop a bit in the microwave and eat it with my finger only half cooked. And occasionally, I'd pop them in the oven for the real thing. These are those cookies except they're so much healthier for you!
Healthier Cashew Chocolate Chip Cookies Ingredients & Substitutions
Cashew butter might be my favorite kind of nut butter. I love it in muffins, cookies, slathered on banana, and even in smoothies. This is my go-to brand of choice. It doesn't have any added salts or oils so if you choose one that does, keep that in mind when you make this recipe... it might turn out tasting a bit different than what I intended. And most importantly, it doesn't have any added sugars! (Why aren't all nut butters made as well as this one?!) But you could likely swap out the cashew butter with another nut butter if needed. But keep in mind, this will alter the flavor of the recipe so it won't taste as I intended.
This would actually still be great without the almond flour but the flour adds the kind of texture I like in my cookies. Plus you can't go wrong with some additional protein whenever you can sneak it in! Trader Joe's makes a great one and I also love Bob's Red Mill brand.
Coconut Palm Sugar
Coconut palm sugar also helps add texture. And when I'm making dessert for guests, I usually look for one with coconut palm sugar first for that reason. But yes, you could swap this recipe out for maple syrup. If you do, keep in mind that maple syrup is sweeter, so you could probably drop the amount down to 1/2 cup.
An egg is much-needed to get this to stick together but I bet you could make this with a flax or chia egg. If you choose to do so, I'd swap out the single egg for two vegan eggs. It may make the cookie more fragile but I'm 100% sure it would still taste delicious!
What would a cookie be without some sort of extract? I think vanilla extract always enhances a dessert the way that nothing else does. Ok, except for maybe sea salt...
You definitely don't want to leave this one out! The salt really brings out the flavor. Plus you have to admit, the salty/sweet combo is addicting for a reason. They just taste so darn good together!
We all know what baking soda does and what baked good would be good without it? Definitely add this to your batter to get those cookies to rise.
When I cook these for guests I like to use this brand. They're vegan and sweetened with coconut palm sugar which makes them refined sugar free. My husband and I are both true chocolate lovers and we don't always care for our desserts to be uber sweet so we like to use this unsweetened brand. If you're a serious chocolate lover and don't mind a more bitter flavor, give it a try and let us know what you think!