Sometimes you really just want some Nestle chocolate chip cookies.

Just admit it. We aren’t meant to be perfect mmk?? The recipe on the back of that perfect yellow package filled semi-sweet chocolate morsels is what my childhood was made of.

I essentially had the best childhood EVER.

That being said, if I made their iconic recipe now…holy stomach pain and sugar high. KWIM?? (that’s know what I mean for all you non hip folks)

SO I compromised – I created a cookie recipe that has half the sugar, double the protein AND are dairy-free. Pretty much a winning combination.

These fluffy cookies created by heaven itself (or just me) taste nearly identical to those magical cookies and I am SO DANG EXCITED about it.

I used a mixture of organic brown sugar + monk fruit sweetener to create a sweet cookie without a massive sugar rush. In the recipe you will see that I wrote 1/4-1/2 cup for the monk fruit. I prefer 1/4… Cody prefers 1/2. If you are looking for a true Nestle sugar situation… go ahead and use the full 1/2 cup. You will be getting zero judgement from this chick!

I still used AP flour because a classic can’t be beat BUT I tried this recipe with chickpea flour and they still tasted great- just not Nestle great. To up the protein I subtracted 1/2 cup of flour and replaced it with 2 servings of Nuzest Just Natural protein. With only one ingredient- it really is the best on the market. (code: AHEALTHYHARMONY will save you at checkout!) I love that it replicates the same texture as AP flour so you don’t even notice that swap!

Instead of using butter I used a clean vegan butter that keeps these cookies nice and doughy. We’re talking cookie dough doughy but cookie dough doughy that’s actually okay to eat. Uh yes.

Next I used half a bar of Hu’s Kitchen chocolate because HELLO clean ingredients!! Again, if you want a full Nestle experience… use the whole dang bar.

With all these swaps said and done – I feel like I wouldn’t be doing you all a justice without mentioning that there is absolutely nothing “wrong” or “bad” with the actual Nestle recipe. You can still be healthy while eating a real deal (full sugar, gluten-filled, dairy loved on) cookie. My whole goal is to just give you options. If you want the real cookie- please eat the damn real cookie <3

Alright, I’ve officially rambled on enough. Go make some cookies (and if you love me – tell me what you think!)

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

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Low-Sugar Chocolate Chip Cookie

These dairy-free chocolate chip cookies taste just like the real deal without the real deal sugar crash

Course Dessert

Keyword dairy free, High Protein, low-sugar, Minimal Ingredients

Prep Time 30 minutes

Cook Time 11 minutes

Servings 12 cookies

Ingredients

• 1/2 cup Vegan Butter *I used Miyoko's
• 1/4 cup Organic Dark Brown Sugar packed
• 1/4-1/2 cup Monk Fruit Granulated Sugar *See above notes
• 1 whole Pasture Raised Egg
• 2-3 tbsp Dairy-Free Milk
• 1 tsp Vanilla Extract
• 1 cup All-Purpose Flour *see above notes for GF
• 2 servings Nuzest Just Natural Protein code: AHEALTHYHARMONY
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2-1 bar Hu's Kitchen Salty Dark Chocolate finely chopped
• pinch of Flakey Sea Salt optional

Instructions

1. With an electric mixer, whisk together the butter and sugar until light and fluffy- about 1 minute on medium speed.

2. Crack in the whole egg and add the vanilla extract + almond milk. Whisk again until the egg is fully incorporated and fluffy – about 1 minute on medium speed.

3. Fold in the rest of the ingredients (except the chocolate and sea salt). The mixture will be thick! Make sure to not over mix or else your cookies will lose their volume.

4. **If you are going to use a full bar of chocolate, add half the bar into the batter at this point and fold it in.

5. On your lined baking sheet, scoop out 12-14 cookies using an ice cream scoop.

6. Top the cookies with the 1/2 bar of chopped chocolate. Make sure to press down lightly on the chocolate to ensure it sticks. If using sea salt, add a pinch of salt to the tops of each cookie.

7. Place the baking sheet in your fridge for 15 minutes. While the cookies are chilling, preheat the oven to 350 degrees F.

8. Once the cookies have chilled, bake them for 10-12 minutes. They will seem under done- they aren't!!!! Let them cool completely on the baking sheet before removing and enjoying.

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