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These are the chocolate chip cookies people ask for again and again: golden edges, soft centers and pools of melted dark chocolate. Browning the butter gives a deep toffee flavor, so you never miss the white sugar, and almond flour keeps them gluten-free.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Brown Butter Chocolate Chip Cookies

The one everyone asks for. Browned butter gives it a deep toffee flavor that makes up for the missing white sugar.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 183

Ingredients Method Notes

Ingredients

  

• ½ cup unsalted butter 113g
• ½ cup coconut sugar 96g
• 1 egg + 1 egg yolk
• 2 tsp vanilla extract
• 2 cups blanched almond flour 200g
• 2 tbsp coconut flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup dark chocolate 130g, chopped into chunks
• Flaky sea salt, for the tops

Method

 

1. Brown the butter: melt it in a light-colored pan over medium heat, swirling, until it foams and smells nutty and you see golden-brown bits on the bottom (4–6 minutes). Pour it into a bowl, including the bits, and cool for 10 minutes.
2. Whisk the coconut sugar into the butter. Whisk in the egg, the yolk and the vanilla until glossy.
3. Stir in the almond flour, coconut flour, baking soda and salt. Fold in most of the chocolate.
4. Chill 30 minutes. This is what keeps them thick.
5. Heat the oven to 350°F (175°C) and line a baking sheet.
6. Scoop 18 balls (about 2 tbsp each). Press the remaining chocolate chunks on top.
7. Bake 10–12 minutes, until the edges are golden and the centers look slightly underdone.
8. Sprinkle with flaky salt right away. Cool 10 minutes on the pan.

Notes

Dairy-free: use refined coconut oil instead of butter. Skip the browning, just melt it. You lose the toffee flavor but they’re still great.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

The secret ingredient is a whole can of chickpeas, and nobody guesses it. Blended until silky with peanut butter and maple syrup, they bake into soft cookies with a center like cookie dough, plus extra protein and fiber.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Secret Chickpea Chocolate Chip Cookies

The secret ingredient is a whole can of chickpeas. Nobody guesses.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 14 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• 1 can chickpeas 15 oz / 425g, drained, rinsed and patted very dry
• ½ cup natural peanut butter 125g
• ¼ cup pure maple syrup 60ml
• 2 tbsp oat flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• ⅓ cup dark chocolate chips 60g, plus a few for the tops

Method

 

1. Heat the oven to 350°F (175°C) and line a baking sheet.
2. Add everything except the chocolate to a food processor. Blend 1–2 minutes, scraping down the sides, until completely smooth. No chickpea bits should remain.
3. Fold in the chocolate chips. The dough will be thick and sticky.
4. Scoop 14 balls onto the sheet with wet hands and press each to about ½ inch thick.
5. Press a few extra chips on top.
6. Bake 10–12 minutes. They stay soft, like cookie dough in the middle.

Notes

Nut-free swap: use sunflower seed butter. Fun fact: it can turn the inside slightly green after baking. That’s a harmless reaction with the baking powder, and a great “Dessert Illusion” for Halloween.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Peanut butter blossoms are the cookie that disappears first from every holiday tin. This version uses natural peanut butter, maple syrup and a little almond flour, with a piece of dark chocolate pressed into each warm cookie.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Peanut Butter Blossoms

The classic holiday cookie-tin favorite, made with natural peanut butter and a dark chocolate center.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill 20 minutes mins

Total Time 45 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 128

Ingredients Method Notes

Ingredients

  

• 1 cup natural peanut butter 250g, well stirred
• ⅓ cup pure maple syrup 80ml
• 1 egg
• ½ cup blanched almond flour 50g
• ½ tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp coconut sugar for rolling
• 20 pieces of dark chocolate (squares or large chunks)

Method

 

1. Mix the peanut butter, maple syrup, egg and vanilla until smooth. Stir in the almond flour, baking soda and salt.
2. Chill 20 minutes.
3. Heat the oven to 350°F (175°C) and line a baking sheet.
4. Roll the dough into 20 one-inch balls and roll each in coconut sugar.
5. Bake 9–10 minutes, until the tops crack.
6. Right away, press a chocolate piece into the center of each cookie.
7. Cool completely. Pop them in the fridge for 15 minutes if you want the chocolate to set faster.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Deep, fudgy chocolate cookies with those dramatic crinkle tops, made with almond flour and coconut sugar instead of white flour and white sugar. The secret to the crinkles is a full hour of chilling, so don’t skip it.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Chocolate Crinkle Cookies

Fudgy chocolate crinkle cookies made with almond flour and coconut sugar. All the dramatic cracks, no white sugar or white flour.

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 26 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 104

Ingredients Method Notes

Ingredients

  

• 2 eggs
• ½ cup coconut sugar 96g
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 1½ cups blanched almond flour 150g
• ½ cup cocoa powder 45g
• 1 tsp baking powder
• Pinch of salt

Coating

• 3 tbsp coconut sugar
• 1 tbsp arrowroot powder

Method

 

1. Whisk the eggs and coconut sugar for 1 minute, until slightly foamy. Whisk in the coconut oil and vanilla.
2. Stir in the almond flour, cocoa, baking powder and salt.
3. Chill 1 hour. Don’t skip this, or you won’t get crinkles.
4. Blend the coating ingredients in a blender until powdery.
5. Heat the oven to 350°F (175°C) and line a baking sheet.
6. Roll the dough into 18 balls and coat them generously in the powder.
7. Bake 10–11 minutes, until cracked on top. Cool on the pan.

Notes

For the classic snow-white look: coat them in powdered monk fruit sweetener instead.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Fudgy like a brownie and festive with a hint of peppermint, and the secret ingredient is black beans. They blend into a rich chocolate batter that bakes into crackly-topped cookies at under 100 calories each.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Double Chocolate Peppermint Brownie Cookies

Fudgy like a brownie, and the secret ingredient is black beans.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 14 cookies

Course: Dessert

Cuisine: American

Calories: 93

Ingredients Method Notes

Ingredients

  

• 1 can black beans 15 oz / 425g, drained, rinsed and patted dry
• ⅓ cup cocoa powder 30g
• ⅓ cup pure maple syrup 80ml
• 2 tbsp almond butter
• 1 egg
• ¼ cup blanched almond flour 25g
• ½ tsp peppermint extract (leave out for plain double chocolate)
• ½ tsp baking powder
• Pinch of salt
• ¼ cup dark chocolate chips 45g
• Flaky salt, for the tops

Method

 

1. Heat the oven to 350°F (175°C) and line a baking sheet.
2. Blend everything except the chocolate chips and flaky salt in a food processor until completely smooth.
3. Fold in the chocolate chips. The batter will be thick, like brownie batter.
4. Scoop 14 mounds onto the sheet and smooth them into rounds.
5. Bake 10–12 minutes, until the tops look set and slightly crackly.
6. Sprinkle with flaky salt. Cool on the pan for 15 minutes. They firm up as they cool.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Chocolate cookie, gooey caramel, toasted pecan and a drizzle of dark chocolate: everything you love about turtles, in a cookie. The caramel is made from blended Medjool dates, so it’s thick, glossy and free of refined sugar.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Salted Caramel Turtle Thumbprints

Chocolate cookie, gooey date caramel, toasted pecan and flaky salt. The caramel is made from dates.

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 141

Ingredients Method Notes

Ingredients

  

Date Caramel

• 8 soft Medjool dates (about 160g) pitted
• 2 tbsp almond butter
• 2–4 tbsp warm water or milk of choice
• ½ tsp vanilla extract
• Big pinch of salt

Cookies

• 1½ cups blanched almond flour 150g
• ¼ cup cocoa powder 22g
• ¼ cup pure maple syrup 60ml
• 3 tbsp coconut oil melted
• 1 tsp vanilla extract
• Pinch of salt

Topping

• 18 pecan halves toasted
• 1 oz dark chocolate 25g, melted
• Flaky sea salt

Method

 

1. Caramel: soak the dates in hot water for 10 minutes, then drain. Blend them with the almond butter, vanilla, salt and 2 tbsp warm water until silky. Add more water a spoon at a time until it’s a thick caramel.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Mix the cookie ingredients into a soft dough. Roll it into 18 balls and press a deep thumbprint into each.
4. Bake 10–12 minutes. Gently press the wells again while the cookies are warm. Cool completely.
5. Fill each well with caramel and top with a pecan.
6. Drizzle with melted chocolate and finish with flaky salt.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Soft, warmly spiced gingerbread sweetened with pure maple syrup. The dough is made with almond and oat flour and rolls out beautifully for gingerbread people and stars, and it bakes in under 10 minutes.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Soft Maple Gingerbread Cookies

Soft, spiced gingerbread cookies sweetened with pure maple syrup and made with almond and oat flour. Perfect for cutting into gingerbread people.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill 30 minutes mins

Total Time 55 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

• 1½ cups blanched almond flour 150g
• ½ cup oat flour 50g
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking soda
• Pinch of salt
• ⅓ cup pure maple syrup 80ml
• 2 tbsp coconut oil melted
• 1 tbsp blackstrap molasses (optional for the classic deep flavor)
• 1 tsp vanilla extract

Method

 

1. Whisk the almond flour, oat flour, spices, baking soda and salt in a bowl.
2. In a second bowl, stir the maple syrup, coconut oil, molasses and vanilla.
3. Pour the wet into the dry and mix into a soft dough.
4. Wrap and chill for 30 minutes.
5. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
6. Roll the dough between two sheets of parchment to ¼ inch (6mm) thick. Cut out gingerbread people or stars.
7. Bake 8–10 minutes, until the edges just firm up.
8. Cool on the pan for 10 minutes.

Notes

Sweetchemy twist: pipe on faces with the natural icing from recipe 11.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

The secret to these extra-soft snickerdoodles is sweet potato. It keeps them tender for days and adds a gentle sweetness, while a roll in cinnamon coconut sugar gives the classic crackly coating.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Sweet Potato Snickerdoodles

The secret ingredient is sweet potato. It keeps them soft for days.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill 20 minutes mins

Total Time 47 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 107

Ingredients Method Notes

Ingredients

  

• ½ cup mashed cooked sweet potato 125g, cooled
• 1½ cups blanched almond flour 150g
• ½ cup oat flour 50g
• ¼ cup pure maple syrup 60ml
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp cream of tartar (gives the classic snickerdoodle tang)
• Pinch of salt

Coating

• 2 tbsp coconut sugar
• 1½ tsp cinnamon

Method

 

1. Mix all the cookie ingredients into a soft dough. Chill 20 minutes.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Stir the coating ingredients together in a small bowl.
4. Roll the dough into 16 balls, roll each in the cinnamon coating, and flatten to about ½ inch.
5. Bake 10–12 minutes. Cool on the pan.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Tender almond-flour cookies with a glossy ruby center. The jam takes 3 ingredients and 5 minutes: raspberries, a little maple syrup and chia seeds, which thicken it naturally with no pectin or sugar.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Raspberry Chia Jam Thumbprints

Buttery almond flour thumbprint cookies filled with a quick 3-ingredient raspberry chia jam. No refined sugar.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 103

Ingredients Method Notes

Ingredients

  

Jam

• 1 cup raspberries 125g, fresh or frozen
• 1 tbsp pure maple syrup
• 1 tbsp chia seeds

Cookies

• 2 cups blanched almond flour 200g
• 3 tbsp pure maple syrup
• 3 tbsp coconut oil melted
• 1 tsp vanilla extract
• ¼ tsp almond extract
• Pinch of salt

Method

 

1. Jam: simmer the raspberries and maple syrup for 5 minutes, mashing as they soften. Stir in the chia seeds and cool for 15 minutes to thicken.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Mix all the cookie ingredients into a soft dough.
4. Roll into 18 one-inch balls. Press a thumbprint into the center of each.
5. Fill each well with about ½ tsp of jam.
6. Bake 10–12 minutes, until lightly golden on the bottom. Cool on the pan.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

No oven needed. Cashews, dates and coconut blend into bite-sized snowballs that taste like a holiday treat, with orange zest if you want them extra festive. They keep for a week in the fridge, so they’re perfect for gifting.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

No-Bake Snowball Cookies

No-bake snowball cookies made with cashews, dates and coconut. Five main ingredients, no oven, and ready in 45 minutes.

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Prep Time 15 minutes mins

Chill 30 minutes mins

Total Time 45 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 109

Ingredients Method Notes

Ingredients

  

• 1 cup raw cashews (or almonds) 140g
• 1 cup soft Medjool dates 160g, pitted (about 8)
• ½ cup unsweetened shredded coconut 40g, plus ¼ cup (20g) for rolling
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• Zest of 1 orange (optional, very festive)
• Pinch of salt

Method

 

1. Pulse the cashews in a food processor to fine crumbs.
2. Add the dates, ½ cup coconut, coconut oil, vanilla, zest and salt. Blend until the mix sticks together when pinched.
3. Roll into 16 one-inch balls, then roll each in the remaining coconut.
4. Chill 30 minutes.

Notes

Keeps 1 week in the fridge or 2 months in the freezer.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

The family cookie-decorating tradition, made with almond flour and maple syrup. The icing is coconut butter colored with plants: beet powder for pink, matcha for green and turmeric for yellow.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Decorate-Your-Own Sugar Cookie Cutouts

The family-activity cookie, with icing colored by plants.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 108

Ingredients Method Notes

Ingredients

  

Cookies

• 2 cups blanched almond flour 200g
• 2 tbsp coconut flour
• ¼ cup pure maple syrup 60ml
• 1 egg
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¼ tsp baking soda
• Pinch of salt

Natural Icing

• ¼ cup coconut butter 64g, softened
• 1 tbsp pure maple syrup
• Warm water, 1 tsp at a time
• Colors: ¼ tsp beet powder (pink/red), ¼ tsp matcha or spirulina (green), ¼ tsp turmeric (yellow)

Method

 

1. Mix the cookie ingredients into a dough. Chill 30 minutes.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Roll the dough between parchment to ¼ inch thick and cut out shapes.
4. Freeze the cut shapes for 10 minutes so they keep sharp edges.
5. Bake 8–10 minutes. Cool completely.
6. Stir the icing until smooth, divide it into bowls and color each one.
7. Decorate.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.

Soft, cakey pumpkin cookies full of melty dark chocolate, made with almond flour and pure maple syrup. They’re the easiest cookie to bring to Thanksgiving, and they’re gluten-free.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Pumpkin Chocolate Chip Cookies

Your Thanksgiving cookie: soft, cakey and full of dark chocolate.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 118

Ingredients Method Notes

Ingredients

  

• ½ cup pumpkin purée (not pumpkin pie filling) 120g
• 1½ cups blanched almond flour 150g
• ¼ cup coconut flour 28g
• ¼ cup pure maple syrup 60ml
• 2 tbsp coconut oil melted
• 1 egg
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• ½ tsp baking soda
• Pinch of salt
• ⅓ cup dark chocolate chips 60g

Method

 

1. Heat the oven to 350°F (175°C) and line a baking sheet.
2. Mix all the ingredients except the chocolate into a thick dough. Fold in the chocolate chips.
3. Scoop 16 mounds and flatten to ½ inch. They don’t spread.
4. Bake 12–14 minutes, until set and lightly golden.
5. Cool on the pan for 10 minutes.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.