healthy chewy chocolate chip cookies

My sweet tooth has been craving chocolate and cookies and cake, and it doesn't help that I torment myself by watching Unique Sweets on The Cooking Channel or Cupcake Wars on Food Network. Recently I've been getting major late night cravings for burgers, waffles, donuts, pasta, and such, but I haven't caved (was going to write 'yet' but I will not let myself. MIND OVER MATTER :))!

Currently on WEEK2 of my health kick! I'll also be using this blog not only to post what I cook and bake but also as a way to keep me accountable and on track of my progress :) 

So far I've been moderately indulging in raw almonds and dark chocolate chips for dessert. Not too bad, right? But there comes that time when you just GOT TO have the texture of the crisp, chewy cookie or the soft, spongey cake entice your palate. 

A HEALTHY chocolate chip cookie recipe is a must have in the book. It is a classic cookie and not only is the recipe gluten-free, but it is also eggless and butter-less :) Almond meal is a great substitute for all-purpose flour and I've been using it in almost all of my recipes, and a natural sweetener like honey takes the guilt out of using sugar. I--of course--added some ground flaxseed for the fiber as well as Greek yogurt to create the creamy, chewy center that a chocolate chip cookie should have.

Though this recipe gives up the normal butter, sugar, and flour for healthier substitutes, it certainly doesn't give up the same old-fashioned, crispy-edge and chewy-center, taste :)

Healthy Chewy Chocolate Chip Cookies

yields 6 mini cookies*

Ingredients:

1/2 cup almond meal

1 tbs ground flaxseed

1 1/2 tbs ricemilk/soymilk

1 tbs honey 

1/2 tbs Greek yogurt

1/4 tsp vanilla extract

2 tbs good quality dark chocolate (I used two squares of Trader Joe's pound dark chocolate)

Directions:

- Preheat the oven to 350° F and line a baking sheet with parchment paper or silicone mat.

- Mix together the almond meal and ground flaxseed in a small bowl. Then add the ricemilk/soymilk, honey, Greek yogurt, and vanilla extract and combine until incorporated.

- Add the chopped dark chocolate into the mixture and stir until combined.

- Scoop the batter onto the parchment paper or silicone mat and press down with a spoon and form circles. Bake for 10-12 minutes. You will be able to tell when the cookies are almost done baking because the edges and top of the cookie will not look gooey and will appear to have hardened or dried in the oven.

- Remove and let the cookies cool on a wire rack, then serve.

*My recipes yield fairly small portions for the purpose of creating/testing my own recipes and to control my major sweet tooth