THE best ghee chocolate chip cookie recipe – chewy and with cacao – healthy? :)

After a full on day of helping our 6-Figure Speaking Makeover mentorship for Introverts clients in a small group half day and having a full on schedule until 3:30pm with non-stop talking (it was a bit too much talking for an introvert like me today), I felt like I had to make chocolate chip cookies 🙂  I’ve been on the hunt for a chewy chocolate chip cookie recipe that I don’t have to feel guilty about.  As someone who doesn’t eat sugar that much, I felt like indulging.  A day before I fasted for the full moon for spiritual and resting the gut purposes, I made chocolate chip cookies, but it didn’t turn out as I’d like because it was too cakey.  Today, have perfected the secret recipe and here it is!

(I know, shouldn’t have broken a fast by having cookies the day after, but so be it)

They went fast in my household!  Supposed to make 9 cookies, but down to just 2 in a few minutes in my household.  Soo good!  Enjoy!

Ghee chocolate chip cookie recipe

The ingredients:

• 7 Tbsp *ghee (just under 1/2 C), soft room temperature (but not airy)
• 1/3 C **coconut sugar
• 1 large egg yolk + 2 tsp almond milk (you can use milk)
• 1 & 1/2 tsp vanilla extract
• 3/4 C all-purpose flour, fluffed and then leveled (or spooned in small quantities with a spoon, then leveled)
• 1 Tbsp cacao powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 C dark chocolate chips*Ghee, clarified butter, is great for this recipe because it’s lactose-free and casein-free (great for dairy-sensitive people), nourishes all tissues (dhatus) and balances all 3 doshas (especially Vata & Pitta) according to ayurveda, and considered sattvic which promotes clarity, nourishment, and ojas (vitality)

  **Coconut sugar has a lower glycemic index than white sugar, slows sugar absorption & has trace minerals like zinc, iron, potassium)

Instructions:
1.  Preheat oven to 350 degrees F (175 degrees C).  Line a baking sheet with parchment (the cookies are on parchment above)
2. In a bowl, cream the ghee and coconut sugar gently — about 30–45 sec. Do not whip too long (too much air will make it cakey).

3.  Stir in the egg yolk, milk, and vanilla until fully combined.

4. In another bowl, whisk flour, cacao powder, baking soda, and salt.

5.  Mix dry into wet just until combined. Fold in the chocolate chips.

6. Scoop dough (1.5 Tbsp), roll into balls, and press down slightly. Chill for 60 min (this is really important so the cookie will hold).

7. Bake 9–10 minutes. Pull them out when edges are golden but centers still soft. They’ll firm up as they cool.

8.  Let rest on baking sheet 5–7 min before moving — this helps set the chewy interior.

Serving size:  9 cookies