Soft, chewy, and naturally sweet cookies. Made with a nut/seed butter, maple syrup, and coconut sugar–combined together these ingredients make a rich and nutty flavor. Adding dark chocolate chunks compliments the flavor amazingly, making it a great healthy chocolate chip cookie. Or leaving these chipless, makes the cookies taste like a healthy peanut butter cookie. The best better-for-you cookie you’ll want on repeat.
What Makes These Healthier?
This cookie recipe uses nourishing ingredients that make it a wholesome treat. Almond butter and tahini are nutrient-dense nut and seed butters, rich in healthy fats, protein, and minerals like magnesium and calcium. They help keep you full and provide a natural, satisfying sweetness.
Maple syrup is a natural sweetener that contains antioxidants and minerals, unlike refined white sugar. It adds just enough sweetness without spiking your blood sugar dramatically. Coconut sugar, is similar to maple, and contains trace nutrients like iron, zinc, and potassium. Oat flour adds fiber, which supports digestion and keeps you feeling satisfied. It’s also naturally gluten-free, making this cookie gentle on the stomach.
For a dessert, these are a much healthier better choice to fulfill a sweet craving and still add some nourishment.
Can I Eat the Cookie Dough?
Absolutely! That’s one of the reasons why I love this recipe. There are no eggs or normal flour in this recipe, so there is nothing that actually needs to be cooked. You can easily just use this recipe for healthy edible cookie dough.
Maple Nutty Cookies
Ingredients
Method
- Preheat the oven to 350ºF and line baking sheets with parchment paper.
- In a large bowl, whisk together almond butter (or tahini), coconut sugar, maple syrup, molasses, and vanilla extract, until smooth.
- Stir in arrowroot, cinnamon, baking powder, and salt. Add in oat flour and chocolate chunks and mix until combined.
- Scoop dough into balls and make sure they are completely round (important in order for cookie shape to be round).
- Place on baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes. If cookies are puffed up, gently flatten by applying pressure with fingers or spatula.
- Remove from tray and cool on wire rack for 5-10 minutes to help the shape stabilize. Serve and enjoy!
Notes
- Make Ahead: Unbaked cookie dough can chill it in the refrigerator for up to 72 hours (3 days). Unbaked cookie dough can freeze for up to 3 months.
- Storage: Baked cookies can last covered at room temperature for up to 1 week. Cookies can also last frozen for up to 3 months.
- Texture Tip: Don’t overbake — they’ll look a little soft when you pull them out, but they firm up as they cool. The center should still be soft–there is no egg (salmonella) to cook out, so it’s fine if they are underbaked/chewy cookies.
- Cookie Stuck to Tray: If the cookies are sticking to the parchment paper, don’t try to pick cookie up it will break apart. Instead try to gently pull the parchment off from the bottom of cookie. It also might need to cool more on the parchment paper before removal.
