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Honey Sweetened Dairy-Free Chocolate Chip Cookies Recipe

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Honey Sweetened Dairy-Free Chocolate Chip Cookies Recipe

Like many, I love a good chewy cookie.  But, I don’t love all the refined white sugar or brown sugar used in most cookie recipes.  So, I decided it was time to branch out and try something different.  This honey sweetened dairy-free chocolate chip cookies recipe was the result.  Fluffy and cakey, with a delightfully chewy center, this free chocolate chip cookie recipe is sure to please.  Best of all, there’s no junk.  

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Whole Foods

As a general rule, I think if something is worth eating, it shouldn’t be unhealthy.  Viewing food primarily as fuel and as medicine has become the driving force behind the way our family cooks and eats.  We’ve all seen health benefits by refining the way we think about food and adjusting our eating habits accordingly.  It’s not that we ate terribly to begin with.  We didn’t.  But there is a huge difference in the quality of store bought commercially processed foods and from-scratch cooking.  Eating high quality whole foods has been an absolute game changer.

That said, my family loves a good, sweet treat.  Classic chocolate chip cookies are definitely a favorite in our home. But, refined sugar is known to contribute to a wide range of health issues. Omitting refined sugar from a recipe is a great way to make cookies healthier.  But finding a sugar substitute that both tastes good and is good for you is a challenge. 

Honey Sweetened Dairy Free Chocolate Chip Cookies

Honey Chocolate Chip Cookies

I’ve done a fair amount of experimenting with natural refined sugar alternatives.  Through trial and error, I knew stevia leaf was not something I wanted to bake with.  While I like stevia leaf as a sweetener for herbal teas, I don’t care for it in anything else.  

Honey is believed to have a wide range of health benefits, so I knew it was a viable contender to use as my sugar substitute.  However, I didn’t want to completely substitute a liquid sweetener for granulated white sugar as I was concerned the dough might be too thin or runny.  Monkfruit sweetener with erythritol is currently the best natural alternative I’ve used in place of refined granulated sugar.  There may be more good natural options out there, but I haven’t had the bandwidth to fully research or experiment with them yet.  If you have a favorite, natural, refined sugar alternative, let me know in the comments below as I’d love to learn more about other alternatives.

That said,I determined that using a combination of granulated monkfruit/erythritol and honey was just perfect for these cookies.  Due to the increasing number of dairy sensitivities out there, I opted to make these cookies dairy-free, as well. Coconut oil is my favorite butter substitute.  I’ve found that cookies tend not to rise or hold their shape quite as well when using coconut oil.  But, adding in a few well beaten egg whites is an easy fix for this issue.  

What About the Chocolate?

Most chocolate chips are sugar-dense, and many contain artificial flavoring.  In an effort to make a cookie recipe that is as healthy as possible without sacrificing flavor, I decided to use Hu Kitchen date-sweetened chocolate chips.  I was blessed to find these vegan chocolate chips at my local grocery store, but they may be more of a niche item in some locations.  You can also order them online. I’ve tried a number of different vegan friendly, keto friendly chocolates over the years, and these dark chocolate chips are by far my favorite.

No added sugar, vegan friendly chocolate chips

How to Make These Healthy Chocolate Chip Cookies 

Although this is a little bit of a different cookie recipe because it is refined sugar free, the process for these cookies is much like any other cookie recipe. I almost always use a food scale to weigh out both my wet ingredients and dry ingredients. The recipe card below has the precise measurements.

First, in a large bowl, weigh out your room temperature coconut oil, honey, and molasses.  Do not use melted/liquid coconut oil.  I used an electric hand mixer for these cookies, but I’m sure you could attain similar results with a little patience and a wooden spoon.  Mix honey, molasses, and coconut oil until well combined.  Next, add granulated monkfruit/erithrytol.  Mix until well incorporated.  

Next, it’s time to add eggs.  Add eggs and mix well.  I recommend using an electric mixer for this part.  

To make this a vegan chocolate chip cookie recipe, you’ll want to use an egg substitute.  I’ll go into more detail about this below.  

Cookies baked with coconut oil instead of butter tend not to rise or hold their shape as well as those made with butter.  However, that doesn’t mean you have to settle for a flat, hard cookie.  Adding stiffly beaten egg whites helps these dairy-free cookies hold their shape and rise nicely.  You’ll get some delightfully chewy cookies as the result.  In a separate bowl, beat egg whites till they’re stiff and hold their shape. Add the beaten egg whites to your honey, molasses, coconut oil, & monkfruit/erythritol mixture and gently fold in.  

Adding well beaten egg whites to coconut oil, honey, molasses, & granulated monkfruit mixture.

Once you’ve folded in your egg whites, it’s time to mix in vanilla extract (optional) and the remaining dry ingredients.  Add all purpose flour, baking soda, baking powder, and salt.  Mix until dry ingredients are well incorporated, but take care not to over mix.  Finally, add chocolate chips and mix until just incorporated.  Your cookie dough may be a little soft.  For best results, I advise chilling for 30-60 minutes before baking.​

​How to Make this a Vegan Recipe

The only ingredient most vegans will want to omit is the eggs.  Some vegans may also wish to substitute maple syrup for honey.  Although I haven’t personally tried this recipe using maple syrup, I don’t see any reason why it shouldn’t work.  It’s possible you might need to add a bit more flour if the cookie dough seems a bit too thin or sticky.  

My favorite go-to egg substitute is as follows: 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon olive oil per egg.  I have not personally made this recipe in it’s vegan variation, so the final result will vary.  In order to get some delightfully chew vegan chocolate chip cookies, you might need to use vegan buttery sticks in place of coconut oil.  It’s also possible that using flax eggs or another egg substitute may work better.  

To replace the beaten egg whites, this aquafaba recipe looks good and may work well.  Again, I have not personally tried this substitute yet, so your results may vary if you follow the vegan recipe modifications. If/when I do make the vegan variety, I’ll be sure to update.  If you make this as a vegan recipe, I’d love to know what egg and egg white substitutes work well for you!

Baking Honey Sweetened Dairy-Free Chocolate Chip Cookies

Honey sweetened dairy-free chocolate chip cookies

Once your honey sweetened dairy-free chocolate chip cookie dough has chilled for at least 30 minutes, it’s time to preheat the oven.  Set oven to 350* Fahrenheit.  I used a half pan baking sheet lined with parchment paper for these cookies.  Lining your cookie sheet with parchment paper makes clean up super easy and prevents the cookies from sticking to the pan.  For best results, I recommend leaving your cookie dough in the refrigerator until the oven has preheated.  I also recommend placing the cookie dough back in the refrigerator to chill between batches.

Using a cookie scoop or small spoon, place cookie dough balls 2 inches apart on your parchment lined cookie sheet or baking tray.  Bake for 10-12 minutes.  Depending on any adjustments to the recipe and your oven (oven temperatures can vary), your bake time may vary slightly.  If this is your first time making this recipe, I strongly advise keeping a close eye on your first batch of cookies during baking to ensure the best cookies results.  

Once your cookies start to look a little bit golden brown around the edges (typically around 10-12 minutes), they’re done.  If in doubt, leave cookies in a bit longer, but keep a close eye on them as they may overcook easily.  

Finally, remove cookies from oven.  Leave cookies on cookie sheet at least 15-20 minutes or until they’ve set.  Removing cookies from your baking sheet too early will cause them to lose shape.  Once cookies have set, carefully transfer them to a cooling rack to finish cooling.  Once the cookies have cooled fully, store in an airtight container and store in the refrigerator or freezer. 

Honey Sweetened Dairy-Free Chocolate Chip Cookies Variations

Sea Salt Chocolate Chip Cookies: Top each cookie with a light sprinkle with flaky sea salt immediately upon removing from the oven.

Double Chocolate Chip Cookies: Add up to 1/4 cup cocoa powder with your dry ingredients and add extra chocolate chips.

Almond Chocolate Cookies: Add up to 1 cup of slivered almonds to your cookie dough when you add your chocolate chips.

Cinnamon Raisin Cookies: Omit chocolate chips and replace with an equal amount of raisins.  Mix up to 2 Tablespoons cinnamon in with your dry ingredients.

A Word About Gluten-Free Flour and Other Flour Variations

At the time of this post publication, I do not recommend using whole wheat flour, almond flour, oat flour, or another all-purpose gluten-free flour for this recipe.  While it’s very possible a gluten free flour might work well for these honey sweetened dairy-free chocolate chip cookies, this recipe was formulated with all-purpose white flour.  Using a different kind of flour would likely throw the measurements of the other ingredients off.  At the time of this post, I only recommend using all-purpose white flour for this recipe.  I will update the post if I ever attempt a gluten-free equivalent. 

This Is a Go-to Chocolate Chip Cookie Recipe

If you are looking to replace a sugary treat with a healthy alternative, this recipe is for you.  My family loves these.  Additionally, I made these cookies for a friend who recently switched to a dairy-free, refined sugar-free diet for health reasons and she said, “They seriously are pure deliciousness!”   If you give this recipe a try, I’d love to know what you think in the comments below.  It may well become your new favorite chocolate chip cookie recipe.

Honey Sweetened Dairy Free Chocolate Chip Cookies

Honey Sweetened Dairy-Free Chocolate Chip Cookies

This recipe is ideal for those who are looking for a delectable, sweet treat without the junk. These cookies are dairy-free, and contain no refined sugar. Vegan-friendly variations.
Prep Time 20 minutes
Course Dessert
Servings 40 approximately

Equipment

  • 1 Electric Hand Mixer
  • 1 Large Mixing Bowl
  • 1 Digital Food Scale
  • 1 Small Glass Bowl
  • 1 Cookie Scoop
  • 2 Baking Sheets
  • 1 Cooling Rack
  • 1 Wooden Spoon or Silicone Spatula

Ingredients
  

  • 109 grams coconut oil room temperature, but not melted
  • 175 grams honey
  • 11 grams molasses
  • 200 grams granulated monkfruit or erythritol
  • 2 eggs
  • 3 egg whites beaten till stiff
  • 2-3 tsp vanilla extract
  • 400 grams all purpose flour
  • 1 heaping tsp baking soda
  • 1 heaping tsp baking powder
  • 1/2 tsp sea salt
  • 2-3 cups date sweetened chocolate chips

Instructions
 

  • Place large mixing bowl on digital food scale and weigh out 109g room temperature coconut oil, 175g honey, and 11g molasses.
  • Using electric hand mixer, mix until well combined.
  • Add 200g granulated monkfruit or erythritol to bowl and mix well.
  • Add 2 eggs and mix well.
  • In separate small glass bowl, add 3 egg whites and beat with electric mixer until stiff.
  • Once egg whites are stiff, add to ingredients in large mixing bowl and gently fold in using either a wooden spoon, spatula, or electric mixer on low.
  • After egg whites have been gently folded in, add 400g all-purpose flour, 2-3 tsp vanilla extract, 1 heaping tsp baking soda, 1 heaping tsp baking powder, 1/2 tsp sea salt. Mix until well incorporated.
  • Add 2-3 cups date-sweetened chocolate chips. Mix until just incorporated.
  • Chill dough for 30-60 minutes.
  • Preheat oven to 350* Fahrenheit.
  • Once oven has pre heated, line a cookie sheet with parchment paper to prevent sticking.
  • Use cookie scoop to place cookie dough balls 2 inches apart on parchment lined baking sheet.
  • Bake 10-12 minutes, or until edges look golden-brown.
  • Remove from oven, but allow cookies to cool directly on parchment lined cookie sheet until set. Removing cookies from baking sheet before they have set will cause them to become misshapen.
  • Once cookies have set, place on cooling rack to continue cooling.
  • Store in airtight container in the refrigerator or freezer.

Notes

For best results, I advise placing cookie dough back in the refrigerator between each batch of cookies placed in the oven.  This will help cookies maintain their shape and not flatten out unnecessarily during baking.

HONEY SWEETENED DAIRY-FREE CHOCOLATE CHIP COOKIES VARIATIONS

Sea Salt Chocolate Chip Cookies: Top each cookie with a light sprinkle with flaky sea salt immediately upon removing from the oven.
Double Chocolate Chip Cookies: Add up to 1/4 cup cocoa powder with your dry ingredients and add extra chocolate chips.
Almond Chocolate Cookies: Add up to 1 cup of slivered almonds to your cookie dough when you add your chocolate chips.
Cinnamon Raisin Cookies: Omit chocolate chips and replace with an equal amount of raisins.  Mix up to 2 Tablespoons cinnamon in with your dry ingredients.

How to Make this a Vegan Recipe

The only ingredient most vegans will want to omit is the eggs.  Some vegans may also wish to substitute maple syrup for honey.  Although I haven’t personally tried this recipe using maple syrup, I don’t see any reason why it shouldn’t work.  It’s possible you might need to add a bit more flour if the cookie dough seems a bit too thin or sticky.  
My favorite go-to egg substitute is as follows: 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon olive oil per egg.  I have not personally made this recipe in it’s vegan variation, so the final result will vary.  In order to get some delightfully chew vegan chocolate chip cookies, you might need to use vegan buttery sticks in place of coconut oil.  It’s also possible that using flax eggs or another egg substitute may work better.  
Keyword All Natural, Clean Eating, dairy free, Easy Recipe, From Scratch, Healthy Food, Honey Sweetened, Keto Friendly, Organic Ingredients, Vegan Friendly

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