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Recipe: healthier chocolate chip cookies for post-run indulgence

Recipe for a healthier chocolate chip cookie | perfect for a post-run indulgence

I love to indulge in sweets (and most foods, actually), but I feel like as I get older, my waistline isn’t keeping its fittest form with all the junk anymore. Thing is, a long run — even a really, really long run — isn’t a great excuse to polish off a dozen homemade chocolate chip cookies. I hate putting that information out there, but it’s an undeniable truth I’m slowly accepting applies to me as much as anyone else.

In an effort to make our treats more nutritious, I’ve been experimenting with a variety of swaps and switches. Anything from banishing refined sugars and favoring lower glycemic counterparts to going gluten-free on occasion. These chocolate chippers are certainly not what you’d find at your grandmother’s house, but they’re definitely worth the time it takes to whip up a batch.

Notes on key ingredients:

  • Versus conventional baking flours, coconut flour is rich in protein and fiber. This means it’s particularly filling and nutritive, all while providing some healthy essential fats our bodies need to run strong.
  • If you’ve never used almond flour before, don’t be too skeptical. It’s just whole almonds processed into flour form, full of monounsaturated fats and added protein that take a treat from tasty to healthful.
  • I’ve been particularly fascinated with coconut sugar, which is simply “nectar from a coconut flower [that] is collected and then boiled down and granulated.” It’s a natural sweetener that stabilizes blood sugar versus spiking it — and I’ve been able to substitute it in for sugar in many of my favorite recipes with great results.

VEGAN, GLUTEN-FREE CHOCOLATE CHIP COOKIES

What you’ll need . . .

  • 6 tablespoons melted Earth Balance (even coconut oil)
  • 1-2 tablespoons water
  • 1 tablespoon maple syrup
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons golden flax meal
  • 2 teaspoons baking powder
  • 1/4 cup coconut sugar
  • Pinch salt
  • 2 handfuls dark chocolate chips

Method . . .

  1. Preheat your oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  2. Combine the almond flour, coconut flour, flax meal, baking powder, coconut sugar, and salt in a large bowl.
  3. Then add in the Earth Balance and mix. Fold in the chocolate chips, too.
  4. Add the water until the dough is slightly crumbly, but holds together when pressed/rolled into balls.
  5. Then scoop by the tablespoonful onto the cookie sheet, flatten balls (as they won’t rise or expand much more), and bake for 10-12 minutes. Until golden brown.
  6. Let cool fully before eating (the taste and texture gets better as they reach room temperature).

Written by  Ashley Marcin.

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