Description
Healthy Dairy Queen Cookie is a soft, chewy, and better-for-you version of the classic fast-food cookie, made with wholesome ingredients like almond flour, coconut sugar, and dark chocolate. It’s gluten-free, naturally sweetened, and delivers indulgent flavor without the guilt.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar or maple sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 large egg or flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 1/4 cup coconut oil or unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1–2 tbsp almond milk (optional, for moisture)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut sugar, baking soda, and sea salt.
- In a separate bowl, whisk together the egg (or flax egg), melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients, mixing until a dough forms. Add almond milk if dough is too dry.
- Fold in dark chocolate chips.
- Scoop dough into 1.5-inch balls and place on baking sheet about 2 inches apart. Flatten slightly with fingers or spoon.
- Bake for 8–10 minutes, or until edges are golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
No chilling required, but chilling the dough can prevent spreading.Use dairy-free chocolate and flax egg to make it vegan.Substitute oat flour for almond flour for a nut-free version.Store at room temperature up to 4 days or freeze for up to 3 months.Add-ins like nuts, seeds, or dried fruit can enhance texture and nutrition.
Nutrition
- Serving Size: 1 cookie (1/12 of recipe)
- Calories: 180
- Sugar: 8g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
