Chocolate Chip Cookies (with NO refined sugar!)

I’m on a quest.

To make a chocolate chip cookie that isn’t as bad for you.

Now, I know as well as anyone else, that a treat is simply that-a treat. Indulging is a part of life and we’re all allowed to have something “bad” every once in a while. But if you can have a healthier version? Maybe we can indulge a little more often…? And feel less bad about it!

Today was one of those grey cloudy days that makes me want to sit on the couch, eat mashed potatoes and have a nap.  You know the ones…it’s sort of raining and a little cool.  The sun never actually peeks out of the clouds. The bugs are biting and the kids are tired.  So in my house, we bake!

I decided today was the day.  This is the first recipe of many you will see.  I’ll probably poke and prod at this one and try something new. You’re all my collective guinea pigs…although I have some friends a little closer that get all my Frankenstein creations…lucky ducks (sometimes!).

Here’s one I think they’ll like…

I am happy with how these cookies turned out!  A little bit cakey, I like a denser cookie, but I’m pretty sure I can make that happen on the next batch…the flavour though-AWESOME.  Sweet, but not overly sugary so your teeth don’t start to hurt. Besides…cake is pretty good too.

I took out all the refined sugar and cut way back on the fat. I don’t have white sugar in my house but I do occasionally use organic cane sugar in my baking.  I wanted to try this without…and it worked!  I replaced the sugar with dates and maple syrup and half of the butter with greek yogurt.  All you taste is a delicious sweet cookie.

P.S. Kids are brutally honest taste testers and mine gobbled these up. There’s nothing too sneaky in here. No spinach or anything.  But they’re loaded with health. Oatmeal, almonds, greek yogurt…what can I say? A good first try…this makes about 40 cookies. Plenty to share or hoard.


1/2 cup butter, melted
1/2 cup greek yogurt
just under 1 cup dates
1/2 cup real maple syrup
2 eggs
1 tsp vanilla
1 cup oat flour (oats ground up)
1 cup whole wheat flour
1 cup ground almonds
1 tbsp ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 cup chocolate chips

Preheat your oven to 350.

In a bowl, blend the flours, ground almonds, flax, baking powder, baking soda and salt. Put aside.

Blend together dates and maple syrup until smooth. I used my magic bullet, you could use a blender or food processor. Whip them together with the butter and greek yogurt until light.

Add the eggs, one at a time. Mix in vanilla.

Add the flour mixture and stir until just combined. Add chocolate chips.

I scooped these onto an ungreased cookie sheet using a small disher.  I don’t know, about a tablespoon each? I made sure there was a few chocolate chips in each one. The batter is good, but when you’re promised a chocolate chip cookie and you get one with none in it…it’s a bit of a letdown…although an excuse for another.

Bake these for 8-10 minutes, JUST UNTIL they start to brown at the bottom, if you overbake them, they will be dry. They’ll still be a little squishy when they come out but they will firm up.

Why am I doing this?  Because cookies are the best!  And I can’t leave well enough alone.  Especially when well enough is filled with refined white sugar.  And for those of you that think brown sugar is better than white sugar, I have a soul crushing fact for you…brown sugar is WHITE SUGAR with a little molasses mixed in. Just because things are brown doesn’t mean they are better for you. Now you know…and I’m sorry…but you had to find out sometime.

Hope you enjoy these with a coffee or a nice big glass of milk.  Making another batch today…so keep your eyes peeled for more cookie recipes!

Remember: If you can bake with your kids, it’s worth the mess.  Flour on the floor, eggs in your hair…but don’t we all have a memory of baking with our Moms or Grandmas? I do. Standing on a chair, licking the spoon, reaching for the bowl when my Mom wasn’t looking…the best! Teach your kids to bake-pass it on!

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