Light and Crispy Chocolate Chip Cookies

By Ben Gregson - February 16, 2017

Light and Crispy Chocolate Chip Cookies

Submited by : Paula Jacobus Funny Story about the recipe : Well, not really funny but this is a much better and healthier version of the typical Toll House chocolate chip cookie that I made for years! Sugar and wheat flour overload always gave me a headache but I ate them anyway! This cookie is lighter, not as sweet, but sweet enough. It almost melts in your mouth and has potential for many other variations. Feeling better than ever, lowering gluten and sugar in my diet, I am more mindful of everyday food choices and hope to guide others in their desire to improve their health and their enjoyment of cooking with Whole, Green and Healthy ingredients.
Course: Snacks


  • 1/4 cup cane sugar
  • 2-3 Tbsp Raw Honey
  • 1/2 cup unsalted butter melted
  • 1/3 cup virgin unrefined coconut oil melted
  • 1/2 tsp unrefined sea salt
  • 1/4 tsp almond extract heaping
  • 1 tsp Braggs Apple Cider Vinegar
  • 1 tsp baking soda aluminum free
  • 1 large organic pastured egg
  • 1 cup raw almond meal or blanched almond flour
  • 1 cup organic brown rice flour
  • 1 cup organic bittersweet chocolate chips - 70% cacao dark chocolate


  • Preheat oven to 375 degrees and lightly grease two baking sheets with coconut oil or butter.
  • With a hand mixer beat sugars, honey, melted butter and coconut oil, vanilla, almond extract, ACV and baking soda in large stainless or glass bowl until smooth.
  • Add the egg. Beat together until mixed completed and smooth
  • Mix in flour and chocolate chips
  • Spoon by tablespoons onto cookie sheets 1 1/2- 2 inches apart. Bake 10-12 minutes or until golden brown
  • Cool before removing from cookie sheets


Makes about 2 dozen 'light and crispy' yummy cookies.
*please use ALL ORGANIC INGREDIENTS if possible*
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