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Not Your Mama’s Chocolate Chip Cookies

Not Your Mama’s Chocolate Chip Cookies are a healthy alternative to traditional Chocolate Chip Cookies.

Not Your Mama's Chocolate Chip Cookies instantloss.com

The first time I made these no one would believe that they were grain free. I hope you love them just as much as we do! Be warned, you may need to hide these away so you don’t eat the whole batch! I only make them when we have company or when I’m going to someone else’s house and can make a deposit.

This recipe is perfect for little gifts during the holiday season or just perfect to make when attending a get together. Like I said before its very hard for me to keep these in my house. They go so fast, I literally get them out of the oven and then they are gone. I can’t be too mad though, they are just that good. 

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love see what you are cooking up in your kitchen!


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Not Your Mama's Chocolate Chip Cookies

Print Recipe

Ingredients

  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup packed almond flour
  • 2 tablespoon coconut sugar
  • 1 tablespoon pure maple syrup
  • 2 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine ground sea salt
  • 1/4 cup dairy free chocolate chips

Instructions

  • Preheat oven to 350°F. Lightly coat a cookie sheet with coconut oil spray.
  • Place the flour, sugar, maple syrup, egg, vanilla, baking soda, and salt in a food processor.  Process on high for 10 to 15 seconds, or until well combined.  Stir in chocolate chips.
  • Using a 1 1/2 tablespoon cookie scoop, transfer the batter to the prepared sheet: you should get 10 balls.  Press gently on the tops to flatten the balls into disks.
  • Bake for 10 minutes, or until lightly browned.  Let cool slightly, then transfer the cookies to a rack to cool completely. 
Servings: 10 cookies

16 Comments

    1. I can’t provide nutritional information since everyone uses different ingredients but there are several online calculators you can use. 🙂

  1. So good! Thank you! I used 1/8 cup coconut oil and 1/8 cup unsweetened almond butter to make up for the palm shortening which I couldn’t find locally. The texture was great!

  2. I made these with grass fed butter and they were absolutely amazing! I could not believe we weren’t eating a traditionally made chocolate chip cookie but I didn’t feel guilty eating these. You’re recipes are amazing!

  3. Do you think you could use cassava flour in lu of almond flour? Unfortunately we have but allergies. Thanks!

    1. Hi Lisa!

      There is not an alternative that Brittany has tried but you can certainly test some out 🙂

      Ally
      Instant Loss Team

    1. Hi Lyn,
      No unfortunately it will be too much for a Vitamix to handle. I highly recommend using a food processor or if you don’t have one you can always you a hand mixer. But in order to get everything incorporated really well I really like using my food processor for this recipe.

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