These are the best chocolate chip cookies you are ever going to eat. I promise. Make extra for the freezer because you’re going to need them. Jump to Recipe
These cookies are so good and on a scale of broccoli to junk food, they’re closer to broccoli. HA! Now, if you’re not this far on your healthy living journey, you can always replace my ingredients with their conventional counterparts.
CAN YOU MAKE HEALTHY CHOCOLATE CHIP COOKIES?
I recently heard if you make ALL your food from scratch, you can never have too much junk food. I’ve found that this is true for a few reasons. When you make all of your food from scratch: breads, cheese, yogurt, sauces & condiments, all the things, it takes time. Especially now, with my entire family home 24/7, I feel like all I’m doing is cooking. There are way more snacks! The other reason is when you buy clean, wholesome, high value ingredients, they cost more. A 5lb bag of coconut sugar is currently around $20. Buying a 10lb bag of garbage white sugar will only set you back 4 bucks. When you’re cooking with pastured eggs on a budget, you usually prefer to make breakfast for the fam instead of dessert.
Instead of using these things as excuses to not cook from scratch or use wholesome ingredients, I’ve found ways to help work around both issues.
SAVING TIME MAKING THINGS FROM SCRATCH
One of the things that has saved me time in made making food from scratch is learning to cook in bulk. If you eat salad 5 nights a week and every night you have to make salad dressing from scratch, it makes sense to make enough to last you for the entire week. The same thing goes when you’re making cookies. If I’m going to take the time to measure out einkorn flour, soy-free chocolate chips, grass fed butter and mix everything up to make cookies then I’m going to make 4-6 batches at a time. I know some recipes don’t work well if you double or triple them but this is not the case with this one. Just make sure you multiply each ingredient by the number of batches you’re making. I say this only because I’ve struggled a couple times making food in bulk about to remember how much I need of each one. Print it out and take notes on the recipe if you need to, I always do. I’m going to show you how to turn 4 batches of these cookies into your own break and bake cookies for the freezer fast!
SAVE MONEY MAKING HEALTHY, NUTRIENT DENSE FOOD
Many times when I’m talking to someone about organic food, they say something about it being so expensive. I agree, organic food is more. However, I’m not suggesting you go to WholePaycheck and buy all of your food. There are many other options including local farmer’s markets, CSA’s & bulk buying. These are great ways to get much healthier and ethically raised food for much less. We utilize all of these items to fill our pantry and fridge while staying in budget.
MY HEALTHIER SWAPS
So, how do you make cookies healthy? While they’ll never beat out the nutrition in kale, these cookies are 1000 times better than anything you’re going to find in any supermarket.
By using ancient einkorn flour instead of white flour, coconut sugar instead of brown sugar, monkfruit instead of white sugar, grass-fed butter instead of margarine or regular, mineral rich Himalayan salt instead of table salt, pastured eggs instead of conventional, pure vanilla extract instead of imitation and soy-free chocolate chips instead of Nestle, you’re really upping your nutritional game!
WHERE TO GET ALL THE GOODNESS
Finding the better ingredients can be like trying to find Waldo sometimes so I thought I’d share where I get them. So, here is where I get everything
- einkorn flour – Azure Standard
- Himalayan salt – Azure Standard
- Coconut sugar – Azure Standard
- Monkfruit – Amazon
- Rapadura – True Foods Market
- Grass-fed butter – a local farmer or Azure Standard
- Pastured eggs – a local farmer
- Pure vanilla extract – I make my own
- Soy-free chocolate chips – Equal Exchange
I buy the soy-free chocolate chips in bulk once a year from equal exchange but above is an Amazon link in case you want to try one bag to see if you like them. They’re fair trade and soy-free! They’re so much more affordable straight from Equal Exchange if you buy them by the case. Azure Standard sells them too but I like to be frugal so I buy them in bulk from EE. You also might notice that I buy a lot from Azure standard, it makes up the bulk of my grocery budget. It’s a great way to get organic foods at affordable prices.
OK, let’s get down to business. This makes 1 batch of cookies.
If you want to make several batches so you can fill your freezer, grab one of these meatball makers. It makes perfect sized cookie dough balls. They make one for flat cookies for the freezer but the meatball maker makes 3 dozen at a time. You fill it, toss it in the freezer for a couple hours and then you can pop out the cookie dough balls and put them in a container in the freezer. Then any time you want cookies for dessert, you pull out just the amount you want and give them 30 minutes at room temp. Smash them a little and bake, they’re PERFECT!
HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES
1) Gather all your ingredients. You’ll need:
- 1 1/2 cups einkorn flour
- 1 teaspoon aluminum free baking soda
- 1/2 teaspoon pink Himalayan salt
- 1/2 cup unsalted, grass-fed butter
- 1/2 cup coconut sugar
- 6 tablespoons monkfruit or Rapadura
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups semi-sweet chocolate chips
Side note: This dough will look like an 80/20 mix of chocolate chips to actual cookie dough. You have to dig in and mix a little more but they’re worth the work!
2) Preheat the oven to 350°F and line 2 baking sheets with parchment paper. If you don’t have parchment paper, grease the pan with coconut oil or butter.
3) In a medium bowl, sift the flour, baking soda and salt together.
4) In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
5) Add the egg and vanilla and mix on low speed until mixed in.
6) Add the butter mixture and the flower mixture and mix until just incorporated, do not overmix.
7) Add chocolate chips and stir until just incorporated
8) Chill dough if dough is warm
9) Now many people will tell you to scoop your dough with an ice cream scoop or spoons. I’m going to tell you to make your life easier and stuff it in this meatball maker. It makes perfectly evenly shaped dough balls. You can even combine steps 8 & 9. Once it’s mixed just dump it in the meatball maker and chill (or stick in the freezer). You’ll thank me later!!
10) Bake until almost done 10-12 minutes. You want the tops to be a little soft because the sugar inside the cookies will continue to cook them from the inside out. Baking them until they’re perfectly done is how you end up with hard cookies.
11) Let the cookies cool on the sheet pan for 5 minutes and then transfer them to a wire rack to cool completely.
These are SO good!
The Best Chocolate Chip Cookies
- 1 1/2 cups flour Einkorn
- 1 tsp baking soda aluminum free
- 1/2 tsp salt pink Himalayan
- 1/2 cup butter unsalted
- 1/2 cup coconut sugar
- 6 tbsp monkfruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 2.5 cups semi-sweet chocolate chips
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. If you don't have parchment paper, grease the pan with coconut oil or butter.
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the egg and vanilla and mix on low speed until mixed in.
- Add the butter mixture and the flower mixture and mix until just incorporated, do not overmix.
- Add chocolate chips and stir until just incorporatedSide note: This dough will look like an 80/20 mix of chocolate chips to actual cookie dough. You have to dig in and mix a little more but they're worth the work!
- Chill dough if dough is warm
- Now many people will tell you to scoop your dough with an ice cream scoop or spoons. I'm going to tell you to make your life easier and stuff it in this meatball maker. It makes perfectly evenly shaped dough balls. You can even combine steps 8 & 9. Once it's mixed just dump it in the meatball maker and chill (or stick in the freezer). You'll thank me later!!
- Bake until almost done 10-12 minutes. You want the tops to be a little soft because the sugar inside the cookies will continue to cook them from the inside out. Baking them until they're perfectly done is how you end up with hard cookies.
- Let the cookies cool on the sheet pan for 5 minutes and then transfer them to a wire rack to cool completely.
Let me know what you think! We like to have ours with a cold glass of local, raw milk!
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