If chewy cookies with warm holiday spices is what you’re after, these healthy chewy ginger molasses cookies need to be on your to-bake list! They’re huge, bakery style cookies sure to please the whole family!

No matter how crazy things get around the holidays there’s always got to be time for some holiday baking, right!? This healthy chewy ginger molasses cookies recipe needs to be saved in a nice, safe place for years to come because it checks all the holiday dessert boxes. It’s:

• Holiday flavored
• Delicious
• Soft and chewy on the inside
• Crispy and crunchy on the outside
• Is made with pretty standard ingredients
• Is easy to make
• It’s all done in 1 bowl and a spoon (so little clean up 😉)

Oh, and let’s not forget what’s probably the most important one of all…you can totally safely eat the batter!

Which is scrumptious.

But baking them is yummy too. And depending on how long you bake them you can make them as chewy or as crispy as you’d like. If you want them on the chewier side, bake them just until the edges set but the center is still springy to the touch. The cookies firm up more as they cool, so this will make sure you have a crispy edge and a chewy center.

If you want them crispy all around, bake them until the center is firm to the touch.

You can also pop the dough in the fridge and bake the cookies off as need. Just be aware that they won’t spread as much so you’ll want to shape the cookies to your desired thickness. And just watch them carefully to figure out when they’re done.

While I was recipe testing these delicious morsels I tried making them with just 1 cup of oats instead of 1 ½ cups. They spread out a LOT and got really thin and crispy. So if that’s more your style and flav-ah you can totally make that change. Everything else with the recipe and process is the same 😉.

Substitutions

• The cornstarch can be subbed with tapioca flour.
• The molasses can be subbed out with another sticky sweetener like honey, but that’s where a lot of the distinct gingerybread-y flavor comes from.
• You can use any neutral flavored oil of your choice. The heart healthy ones like walnut, sesame, grapeseed, or even a light flavored olive oil would be your best bet ;)

Bake these up today! They are delicious and profoundly indigestible (not gonna lie – was trying to find other ways to say “delicious” and that was one of the options Google gave me 🤣). 

You can also sandwich two of these cuties together to make a mind blowingly delicious sandwich cookie. I used my vegan cream cheese recipe but you can totally use some cool whip, ice cream, vanilla yogurt, or anything else you can imagine!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Kaylie | Healthy Hacks

Yields 8 large cookies

Healthy Chewy Ginger Molasses Cookies

Vegan; Gluten Free; Heart Healthy; Easy; 1 Bowl; Soy Free; Egg Free

15 minPrep Time

12 minCook Time

27 minTotal Time

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Ingredients

• 2 Tbsp flaxmeal
• 3 Tbsp water, warm
• 1½ cup old fashioned rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar (or brown sugar)
• 2 Tbsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp allspice
• 1/3 cup molasses
• ¼ cup oil

Instructions

1. Preheat oven to 350 F and line a cookie sheet tray with parchment paper (if you have 3 trays, you can bake all the cookies at the same time. If not, bake them off in 2-3 batches).
2. In a small bowl, stir together the flaxmeal and water and set aside.
3. In a large bowl, add the oats, almond flour, sugar, cornstarch, baking powder and soda, salt, cinnamon, ginger, and allspice. Stir together.
4. Once the flaxmeal mixture has thickened (about 10 min) add it, the molasses, and oil to the dry ingredients and stir until everything is combined.
5. Scoop out a little less than ¼ cup of batter for each cookie. Roll the dough into a ball and make sure you use a little pressure to squish all the dough together.
6. Place the cookies on the sheet tray about 2 inches apart.
7. Bake for 11-14 min. or until the cookies are firm around the edges but slightly squishy in the center. The cookies will firm up more as they cool, so if you don’t want them super crispy be sure they have still have that squish to them when you take them out.
8. Let the cookies cool on the tray slightly (about 10 min) then transfer them to a wire rack to finish cooling.
9. Enjoy right away or store them in an air tight container in the fridge for about a week. They get softer over time, so if you want them to have that crisp snap, eat them on the 1st day ;).

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Healthy Banana Pudding Stuffed Pumpkin Cookies

Healthy Whole Wheat Chocolate Chip Cookies

These Banana Pudding Stuffed Pumpkin Cookies are soft, chewy, and perfectly Fall flavored with warm spices. They’re impressive to look at but actually easy to make!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

The only thing better than a cookie is a cookie with something stuffed inside it. Although I shouldn’t discriminate – all foods are better with another food stuffed inside it like these cookie dough stuffed cupcakes! But, if you’re looking for a classic Fall flavored treat with a smooth and creamy snack rolled into one amazingly delicious dessert, let me present to you these Healthy Banana Pudding Stuffed Pumpkin Cookies!

Forget what the calendar says. It’s not really Fall until you’ve had your first taste of something pumpkin spice. If you haven’t been outside the house in the past few weeks and have missed the return of PUMPKIN SPICE EVERYTHAAANNGG these little doozies would make the perfect re-introduction to those warm and cozy flavor.

You’re going to want to start off making the rich, smooth, thick, and creamy banana pudding. Most pudding recipes are high in sugar and have eggs in them, but this pudding is low in sugar and vegan. The banana acts as part of the sweetener and gives the pudding that rich and creamy texture. Bananas for the win!

Put all the pudding ingredients in a saucepan over medium heat. If you’ve got any distractions in the house like a really great Friends marathon on tv or your own super chatty friend on the phone, that’s totally cool to keep paying attention to them for now. (Though let’s be real….who chats on the phone anymore!?! ;D) Once the pudding mixture starts to bubble continuously be ready to push those distractions to the side and focus all your attention on your pudding. If you walk away or don’t stir continuously at this point, your pudding could burn on the bottom and if there’s nothing better than cookies with stuff inside them, there’s nothing worse than cookies with stuff inside them that’s burnt.

Transfer the pudding into a heat safe bowl and cover that with some clingform. You want the clingform to be touching the pudding so you don’t get a layer of skin on top. And if you’re one of those people who hates the word “moist” when it comes to food, you’re definitely not going to like “skin” when it comes to your pudding. Ewwww.

Pop that pudding into the fridge while you work on the cookie dough. And if you’re anything like me it’s going to be hard NOT to eat all the cookie dough before you bake off these cookies. But work that will power and save some dough to stuff with creamy banana pudding because they’re even BETTER that way if you can imagine it.

The cookie dough is pretty straight forward to make – just mix the dry ingredients in one bowl, the wet in another, and then mix them all together until you can’t see any more of the dry ingredients. Put the cookie dough in the fridge for about 10 minutes so it can thicken up. It also becomes less sticky and easier to handle.

You’ll want to scoop out 1/4 cup of cookie dough per cookie. This makes 7 large, bakery-style cookies, but you could make them smaller if you’d like.

Split the 1/4 cup of dough in half – 1 half for the top and 1 half for the bottom. Flatten each of those pieces until it’s about 1/2″ thick. Put one of those pieces on the cookie sheet tray, plop some of the banana pudding on top, then place the other half of the cookie dough on top of that. Be sure to seal the seams together so the pudding doesn’t seep out while they’re baking.

You’ll want to bake the cookies until the edges are firm to the touch and a toothpick inserted into the cookie portion (instead of the pudding portion) comes out clean. Be careful not to underbake them because they’re a little fragile if you do and might fall apart a bit. They’re still delicious, just a slightly crumbly mess of deliciousness.

These banana pudding stuffed pumpkin cookies are perfect for any Fall gathering like a Friendsgiving, a family gathering, or a Wednesday night…because let’s be real these cookies are impressive and fun to show off, but they’re good aannyyyy day. No gathering required ;)

Substitutions:

• The cornstarch can be replaced with tapioca flour or arrowroot.
• You can swap out the cashew butter for any other seed/nut butter. I like the cashew butter here because it doesn’t overpower the banana flavor. It also keeps the pudding a light, white-ish color which gives it a nice contrast to the orange pumpkin cookies.
• The millet flour can be replaced with buckwheat flour, but the cookies will be more of a brown color than orange. It does give the cookies a nice, slightly nutty flavor, too.

Kaylie | Healthy Hacks

Yields 7 large cookies

Healthy Banana Pudding Stuffed Pumpkin Cookies

Vegan; Gluten Free; Low Sugar

60 minPrep Time

16 minCook Time

1 hr, 16 Total Time

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Ingredients

Pudding:
• 1 cup milk of choice
• ½ cup banana, mashed (~1 medium sized banana)
• ¼ cup white sugar (or equivalent granulated sweetener of choice)
• 1 Tbsp + 1 tsp cornstarch
• 1 Tbsp cashew butter
• 1/8 tsp salt
• 1 tsp vanilla extract
Cookies:
• ¾ cup millet flour
• ¼ cup almond flour
• 2 Tbsp flaxmeal
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp allspice
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup pumpkin puree
• ¼ cup oil
• ¼ cup water
• ¼ cup white sugar (or equivalent granulated sweetener of choice)
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. For the pudding: add the milk, banana, sugar, cornstarch, cashew butter, and salt to a saucepan over medium heat.
2. Stir occasionally until a few bubbles start to form.
3. Once bubbles form, stir continuously. Be careful not to bring it to a boil! If it’s bubbling too much, lower the heat slightly.
4. Continue stirring until mixture thickens up enough that when you drag a spoon through the mixture it slowly comes back together instead of immediatly filling in the gap you drew with the spoon.
5. Rremove from the heat and stir in the vanilla extract.
6. Allow to cool slightly (about 5 minutes) then transfer to a heat safe bowl. Place some cling form on top of the pudding (so the cling form is touching the surface of the pudding - this will keep a skin from forming on top). Pop the pudding in the fridge while you make the cookie dough.
7. For the cookies: in a large bowl, mix together the millet flour, almond flour, flaxmeal, baking powder and soda, and salt.
8. In a seperate bowl, stir together the pumpkin puree, oil, water, sugar, apple cider vinegar, and vanilla extract until everything is mixed together and the sugar has dissolved.
9. Add the wet ingredients tot he dry ingredients and stir together until you can't see any of the dry ingredients any more.
10. Put the dough in the fridge for about 10 min. to thicken up.
11. Preheat the oven to 350 F and line 2 cookie sheet trays with parchment paper (if you don't have 2 cookie sheet trays, you can do this in batches, too).
12. Scoop out 1/4 cup of cookie dough and split it in half. Flatten out one half of the dough to about 1/2" thick and place it on the prepared cookie sheet. Scoop out 1 Tbsp of pudding and place it in the middle of the dough. Then flatten out the second half of the cookie dough and place it on top of the half with the pudding mixture. Press the edges together to seal in the pudding.
13. Continue with this process, placing the cookie 2" apart, until you've used up all the cookie dough (you should get 7 large cookies. You'll have some pudding left over to use as you'd like or eat it by its delicious self). Use the back of a spoon to smooth the top of the cookie. If the dough is sticky, you can dip your spoon in some water to help smooth the dough out.
14. Bake the cookies for 15-18 min. or until the edges are firm to the touch and a toothpick inserted into them (not through the pudding) comes out clean. The top will still be slightly springy where the pudding is.
15. Allow the cookies to cool on the pan for about 10 min. then transfer them to a wire rack using a spatula.
16. Allow them to cool completely then enjoy your perfect Fall flavored treats!

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Healthy Chocolate Chip Cookie Dough Stuffed Cupcakes

Healthy Pumpkin Maple Crumb Cake Muffins

These healthy whole wheat chocolate chip cookies have a slightly crispy edge with an ooey gooey doughy center. They’re ridiculously easy to make, taste like a traditional chocolate chip cookie, and are full of wholesome, nutritious ingredients!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Is there anyone who doesn’t love a chocolate chip cookie!? I mean, I sure have never seen anyone turn one down, have you?

What’s not to love about a cookie that’s:

• Soft in the center
• Crispy on the edges
• Has pockets of gooey chocolate
• Sweet, but not overly sweet
• Has a slight almond-y flavor
• Made without refined flour

Yup, these chocolate chip cookies are pretty traditional in texture and taste but they’re made with whole wheat flour for a boost of added fiber, vitamins, and minerals!

If you’ve never baked with whole wheat flour, this is the recipe to start with! Whole wheat flour has a slightly nutty flavor, so it does alter the taste of a recipe slightly if you’re used to plain/AP flour.

But because these cookies use almond butter instead of regular butter, the nuttiness of the whole wheat flour works really well.

Also, recipes don’t get much simpler than this. It’s a pretty straight forward dump-ingredients-and-stir method (don’t Google that method…I think I just coined it ;) ).

The only part of this recipe you actually have to pay some attention to is making sure you measure the whole wheat flour correctly. Instead of dipping your measuring cup into the flour and scooping it out, you want to loosen the flour up in the bag a bit by stirring it. Then using a spoon, scoop the flour out of the bag and into the measuring up. Once you have a little mound over the edge of the cup, level it off (so the extra goes back into the flour bag) with the flat edge of the spoon or a knife.

This way you’re sure not to get too much flour in your recipe. Since whole wheat flour is really heavy and dense, you’d end up with a heavy and dense cookie and ain’t nobody got time for that. Not when gooey cookies are at stake!

And not that a classic really needs to be messed with, but you can totally switch up the chocolate chips in these healthy whole wheat chocolate chip cookies for white chocolate, toffee bits, nuts, peanut butter chips, or anything else you can think of!

What type of cookie is your favorite?

Kaylie | Healthy Hacks

Yields 14 cookies

Healthy Whole Wheat Chocolate Chip Cookies

Whole Wheat; Vegan; Egg Free; Dairy Free; Lower Sugar; Easy

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

• 1 cup whole wheat flour*
• 1/3 cup almond flour
• 2 Tbsp cornstarch
• 2 Tbsp white sugar (or granulated sweetener of choice)
• 2 Tbsp light brown sugar (or sweetener of choice)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup almond butter
• ¼ cup + 2 Tbsp milk of choice
• 2 Tbsp water
• 1 tsp vanilla extract
• 1/3 cup chocolate chips

Instructions

1. Line 2 cookie sheet trays with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, almond flour, cornstarch, sugars, baking powder and soda, and salt.
3. In a separate bowl, combine the almond butter, milk, water, and vanilla extract.
4. Add the wet ingredients to the dry and stir to combine. When there is still a little bit of dry ingredients visible, add in the chocolate chips and fold them in.
5. Stir just until everything is incorporated. Don’t over mix!
6. Scoop out 2 Tbsp of dough. Roll it into a ball between your hands. Place it on the prepared cookie sheet tray and press down slightly.
7. Continue this process, placing cookies about 2 inches apart (you should get about 6 cookies per tray).
8. Place the trays in the fridge for about 30 min.
9. Preheat the oven to 350 F.
10. Bake the cookies for 7-10 min. or until the edges are golden brown and the center is still squishy to the touch.
11. Allow the cookies to cool slightly on the tray (about 5-10 min), then transfer to a wire rack to continue cooling. Or eat while still warm and gooey!

Notes

*Be sure to use the “scoop and level” method when measuring whole wheat flour. To do this, use a spoon to scoop the flour out of the bag and into the measuring cup. Once there is a slight mound of flour in the measuring cup, level off the flour back into the flour bag. This ensures you’re not getting too much flour in your mixture which will result in dry, dense cookies.

7.8.1.2

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Healthy Frozen Chocolate Chip Cookie Dough Bites

Healthy Chocolate Chip Cookie Dough Stuffed Cupcakes

These healthy red white and blueberry crumb bars are chewy, sweet, and perfectly fruity! They’re perfect for a Fourth of July dessert, but are delicious enough to make any time of the year!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

If there’s anything better than a delicious healthy dessert, it might be a perfectly themed healthy holiday dessert! These healthy Red, White, and Blueberry Crumb Bars are perfect for your Fourth of July gathering – they’re easy, they won’t melt, and they’re vegan and gluten free so pretty much everyone can eat them.

Last year I made a red, white, and blueberry flag cookie pizza, and some patriotic skewers with coconut balls, strawberries, blueberries, and brownie bites, and this recipe is what I’ll be making this year.

I’m starting to wonder if the only reason I get invited to parties is for the desserts….🤔

Anyways….whether you’re a planner or a wait til the last minute-er, these red white and blueberry crumb bars should be on your baking list. The oat bar batter can be made ahead of time and kept in the fridge for at least a week. It does come together in a matter of minutes, though, so if you need to throw something together the day of your gathering you’re good to go, too!

Your first step:

Toss the strawberries in the rest of the filling mixture. The sugar helps release the juices from the strawberries so you get a nice, sweet, strawberry filling. But the chia seeds and the cornstarch help thicken it, so you don’t end up with a runny mess when you cut into the bars.

Next step:

Mix together the oaty, almond buttery base/crumb topping. Mix once, use twice! ;) Most of the mixture will be pressed into a loaf pan to create the thick and chewy base. Then when you top it off with the strawberry mixture, all you have to do is crumble the remaining mixture on top!

But this wouldn’t be a red white and blue dessert without some blue, right! So to finish it off, we’ll drop some blueberries over the crumble mixture. Give everything a nice little love tap on top to help it all stick together. Then off to the oven it goes!

If you’ve never smelled baked strawberries before, you’re in for a treat! That waft of sweet, fruity smell that you get when you open the oven door will make it super hard not to slice them up right away.

If you don’t mind ending up with healthy red white and blueberry crumb crumbs instead of bars, then you do you! But if you want them to actually hold their shape, you’re going to have to wait for them to cool before slicing. I promise I don’t write these recipes just to torture you 😉.

How will you be spending the 4^th of July?

Kaylie | Healthy Hacks

Yields 1 - 9x5" loaf

Serves 8 squares

241

Healthy Red White and Blueberry Crumb Bars

Vegan; Gluten Free; Whole Grain; Soy Free; Dairy Free; Easy

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

Berry Filling
• 2 cups strawberries, sliced
• 2 Tbsp granulated sweetener of choice
• 1 Tbsp cornstarch
• 1 Tbsp chia seeds
• ½ tsp lemon juice
Oat Bars
• 1 ½ cups old fashioned rolled oats
• ½ cup natural almond butter
• ½ cup unsweetened shredded coconut
• ¼ cup maple syrup
• ¼ tsp salt
Topping
• 1/3 cup blueberries (fresh or frozen)

Instructions

1. Preheat the oven to 350 F and line a 9”x5” loaf pan with aluminum foil, keeping some above the rim to use as handles to lift out the bars.
2. For the berry filling, in a medium sized bowl, add the strawberries, sweetener, cornstarch, chia seeds, and lemon juice. Toss the berries around until the cornstarch is no longer visible and the berries start to release some juice. Set aside.
3. For the oat bars, in a large bowl, add the oats, almond butter, coconut, maple syrup, and salt. Stir until well combined and the mixture stick together if you press some together between your hands.
4. Reserve ¾ a cup of the oat bar mixture.
5. With the remaining amount of the oat bar mixture, firmly press it into the prepared loaf pan using your hands or the bottom of a flat cup.
6. Evenly spread the berry mixture on top of the oat bar mixture (including the liquid that gets released).
7. Crumble the reserved ¾ cup of oat bar mixture on top of the berry filling.
8. Add the blueberries on top. Lightly press the top of the bars down so that everything sticks together.
9. Bake in the preheated oven for 20 – 22 min. or until the top is firm to the touch.
10. Allow the bars to cool almost completely in the pan (about 30 min). Then remove from the pan using the aluminum foil overhand as handles, and allow the bars to cool completely before cutting (you can put them in the fridge to speed this step up, if you’d like).
11. Slice them up into squares and enjoy!

7.8.1.2

96

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Healthy Blueberry Banana Bread

Healthy Maple Banana Walnut Scones

These Healthy Almond Chocolate Layer Bars may look drool-worthy (they are) and time-consuming (they’re not), but they are quick, easy, and are made with a handful of wholesome ingredients! Plus, this healthy dessert fits into most dietary preferences as they’re gluten free, vegan, and low FODMAP.

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Whatever power trip the weather has been on lately, I’m gonna need it to stop. One day it’s a high of 80 F and the next day it’s 35 F in the morning. And these scrumptious healthy almond chocolate layer bars are perfect for outdoor gathering, so I need the weather to cooperate for us.

But, for real, whenever you are able to get your gang together for a BBQ, a pool party, a picnic (do people still picnic?), whatever it may be you are going to want to show off with these goodies! Isn’t there just something about luscious layers in a dessert that make you think it took oodles of time and effort to make?

Lucky for us, you can whip together this almond chocolate layer bar with chewy oats, creamy chocolate, rich almond butter, and sweet maple syrup in a matter of minutes. The hardest part will be not eating all the dough and chocolate filling before you bake it because it’s damn delicious! (And totally safe to eat raw, btw. SCORE!!)

First thing you’ll do is make the cookie base. Literally throw all the ingredients together in a bowl, stir ‘em up, press them into a lined loaf pan, and bake until slightly golden and firm. Next, it’s time to mix up that smooth and creamy chocolate center. If anything was ever going to temp you to stick your face in the bowl and lick it clean, it’s this!

So, whatever’s not stuck to your face, spread that on the cooled cookie base and crumble the crumb topping mix (also ridiculously easy to make and takes all of 2.7 minutes) on top. Be sure to press the crumb topping down into the chocolate layer a bit so that it’ll stick and not just fall off when you slice these babies up.

That’s it! You’re all set to impress your friends with a taste-tastic dessert that they’ll go crazy over.

Healthy Almond Chocolate Layer Bars Video {1 min}:

Be sure to pin this recipe for later so you have it when your friends ask you for it ;)

And take a pic of you and your group with your healthy almond chocolate layer bars and share them with me! I love seeing what you have made! Be sure to tag me @HealthyHacksRD. Can’t wait to see your creations!

Kaylie | Healthy Hacks

Yields 8 squares

Serves 8

338

Healthy Almond Chocolate Layer Bars

Gluten Free; Vegan; Refined Sugar Free; Whole Grain; Low FODMAP

20 minPrep Time

27 minCook Time

47 minTotal Time

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Ingredients

Base:
• 1 cup old fashioned rolled oats
• ½ cup unsweetened shredded coconut
• ¼ cup almond flour
• ¼ tsp salt
• 1/3 cup almond butter
• ¼ cup maple syrup
Chocolate Layer:
• ½ cup almond butter
• ¼ cup maple syrup
• 3 Tbsp water
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• Pinch of salt
Crumb Topping:
• 1/3 cup old fashioned rolled oats
• ¼ cup unsweetened shredded coconut
• 2 Tbsp arrowroot flour
• Pinch of salt
• 2 Tbsp almond butter
• 1 Tbsp maple syrup
• 1/3 cup chocolate chips and/or butterscotch chips

Instructions

1. Preheat the oven to 350 F and line a 9”x5” loaf pan with aluminum foil, allowing some to extend past the rim of the pan.
2. For the base: in a large bowl, whisk together the oats, coconut, almond flour, and salt.
3. Add in the almond butter and maple syrup, stirring well to combine.
4. Firmly press the dough into the prepared loaf pan using your hands or the bottom of a flat cup.
5. Bake in the preheated oven for 15 min.
6. Allow the base to cool completely in the pan.
7. For the chocolate layer: preheat your oven to 350 again if you turned it off while the base was cooling. In a medium bowl, mix together the almond butter, maple syrup, water, and vanilla extract.
8. Add the cocoa powder and salt. Mix together until well combined. Set aside.
9. For the crumb topping: in a separate bowl, mix together the oats, coconut, arrowroot, and salt.
10. Add in the almond butter and maple syrup. Mix together until the mixture forms large crumbs. I find using a fork or my hands works best.
11. Evenly spread the chocolate layer over the cooled base layer.
12. Crumble the crumb topping over the chocolate layer. Lightly press the crumbs into the chocolate layer to make sure they stick.
13. Sprinkle the chocolate/butterscotch chips over the crumb layer.
14. Bake for 11-13 min. or until the top turns golden brown and the edges are firm to the touch.
15. Allow the bars to cool in the pan and then remove them by lifting out the aluminum foil.
16. Slice into square and enjoy your decadently delicious almond chocolate layer bars!

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Toffee Oat Chocolate Chip Cookies

Coconut Almond Bars with High Protein Chocolate Frosting

If you’re looking for the perfect low FODMAP, gluten free, vegan chocolate chip cookie recipe, look no further! This chewy, doughy cookie is the only one you’ll want to eat!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!

I’m pretty sure I can now consider myself a chocolate chip cookie connoisseur. Lately, I have been obsessed with creating (….and eating) the perfect chocolate chip cookie. One that’s a tiiiiiny bit crispy on the edges, but super doughy in the center. You know the type – it’s practically cookie dough, but it’s still baked enough so that it holds its cookie shape. But I mean, baked juuuuussst enough. And, let me tell you – THIS IS IT! It also happens to be a low FODMAP, gluten free, vegan chocolate chip cookie recipe.  I get that there is a time and place for those crispy cookies…this is just not it. ;)

I’ll start off by saying I’d consider these cookies a health-ier chocolate chip cookie recipe. They’re not quite the typical dessert recipe I make where I feel you could legitimately eat them in place of a meal. They are, however, lower in sugar than a typical cookie, and full of healthy, unsaturated fats instead of saturated fats (the unhealthy kind).

But, like I said, I really did go through a chocolate cookie obsession recently. I’ve experimented, tasted, and re-tasted numerous cookies and cookie recipes. Chocolate chip cookies are so simple and so classic that you really have to get them right. No one wants a flavorless, hard as a rock cookie when you’re expecting chewy, sweet, chocolate melt-y goodness.

And I really think I got this recipe right. The cookie dough spreads out quite a bit when they bake, which creates that puddle of gooiness in the middle. But, you also get those nice, crispy edges for the perfect contrast of texture. But, I think the fact that I’ve already made 3 batches since I got the recipe perfect speaks for itself.

Except I’d love to hear from you! If you whip up a batch of these delicious morsels, let me know! Snap a pic and tag me on Instagram or Twitter!

Kaylie

The Best Gluten Free Vegan Chocolate Chip Cookies

Gluten Free; Vegan; Low Carb; Low FODMAP; Soy Free

10 minPrep Time

8 minCook Time

18 minTotal Time

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Ingredients

• ¼ cup brown sugar
• 2 Tbsp granulated sweetener of choice
• ¼ cup yogurt, vanilla (dairy or non-dairy)
• 2 Tbsp oil (I used canola)
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ cup tapioca flour
• 2 Tbsp arrowroot
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips of choice (I used milk chocolate)

Instructions

1. In a large bowl, add the sugars, yogurt, oil, and vanilla extract. Stir together to combine.
2. Add to the bowl the almond flour, tapioca flour, arrowroot, baking soda and powder, and salt. Stir together until combined.
3. Fold in the chocolate chips.
4. Cover the dough and place in the fridge. Overnight is best, but at least for 2 hours.
5. When ready to bake the cookies, preheat the oven to 375 F. Prepare 2 cookie trays with parchment paper or cooking spray.
6. Scoop out 1 Tbsp of dough at a time. I used a spring loaded scooper, but if you don’t have one, roll the dough into balls before placing them on the cookie tray, 2 inches apart. (If all the dough doesn’t fit on the 2 trays - or you only have 1 tray – bake off what you can and keep the rest of the dough in the fridge.)
7. Bake for 8-9 minutes or until the top is slightly sticky to the touch but the edges are golden brown and set.
8. Allow the cookies to cool on the tray for about 10 minutes. Then, transfer them to a wire rack to finish cooling. (Don’t try to move the cookies to the rack without letting them cool some on the tray first because they will fall apart.)
9. I recommend eating the cookies once they’ve cooled those 10 minutes because warm, gooey cookies can’t be beat! But, if you want to save some for later, they can be stored in the fridge in an air tight container for a few days.
10. Enjoy the best darn gluten free, vegan chocolate chip cookies you’ve ever had!

7.8.1.2

88

https://HealthyHacks.net/the-best-gluten-free-vegan-chocolate-chip-cookies/

Some products I used for this recipe:

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