Nothing is more comforting than a good chocolate chip cookie! A timeless classic—soft and indulgent—they’re perfect for sharing a sweet moment with family, especially paired with a tall glass of milk.
Preparation
5
min
Cooking
15
min
Portion
12
Ingredients
- 250 ml (1 cup) whole wheat flour (or gluten-free flour)
- 80 ml (⅓ cup) almond flour
- 30 ml (2 tbsp) hemp seeds
- 5 ml (1 tsp) baking soda
- 1 pinch of salt
- 1 banana, mashed (or 60 ml (¼ cup) unsweetened applesauce)
- 1 large egg + 1 egg white (60 ml (¼ cup))
- 60 ml (¼ cup) brown sugar
- 60 ml (¼ cup) melted coconut oil (or margarine)
- 5 ml (1 tsp) vanilla extract
- 80 ml (⅓ cup) semi-sweet chocolate chips
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine whole wheat flour, almond flour, hemp seeds, baking soda, and salt. Set aside.
- In another bowl, mash the banana. Add the whole egg, egg white, brown sugar, melted coconut oil, and vanilla extract. Whisk until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the chocolate chips.
- Drop 12 scoops of dough onto the baking sheet, spacing them slightly apart.
- Bake for 12 to 15 minutes, or until the cookies are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Se conserve 7 jours dans un contenant hermétique au réfrigérateur ou 3 mois au congélateur.
Registered Dietitian Nutritionist in Quebec City
