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The Pineapple Sherbet recipe was so popular (THANK YOU GUYS!) that I just had to revisit the dessert category ASAP. I was slightly nervous about this one because I’ve had some bad “healthy” cookie experiences in the past. But I am thrilled to tell you that these are awesome. Addictive, even. But beware … even healthier cookies can catch up to ya if you snack on too many!

Hold on, I’ll write the recipe out right after I grab a cookie from the freezer …

Okay, I’m back. Here you go!

Chocolate Chip Cookies (Original)

• 1 bag chocolate chips
• 1 tsp baking soda
• 2 1/4 cup flour
• 1 tsp vanilla
• 3/4 cup brown sugar
• 2 sticks softened butter
• 1 tsp salt
• 3/4 sugar
• 2 eggs

Pre-heat oven to 375. Combine flour, baking soda and salt in a small bowl and set aside. In separate bowl, beat butter, sugar, brown sugar and vanilla with mixer. Add 1 egg at a time and beat well before adding the next ingredients. Gradually beat in flour mixture. Turn off mixer and stir in chocolate chips. Drop by rounded tablespoons onto an ungreased baking sheet. Bake 9-11 minutes or until golden brown. Cool before removing.

Healthier Chocolate Chip Cookies:

• 3 cups almond flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup extra virgin, organic coconut oil; melted
• 1/4 cup pure maple syrup or raw honey
• 1 large egg
• 2 large egg whites (about 1/4 cup)
• 1 tsp vanilla extract
• 1/2 cup semi-sweet or dark chocolate chips

Preheat oven to 375. Line two baking sheets with parchment paper and set aside. Combine almond flour, baking soda and salt in medium bowl and set aside. Beat oil and maple syrup in a large mixer bowl until creamy (4-5 minutes). Add egg, egg whites and extract and beat an additional 2 minutes. Add almond flour mixture and mix until blended. Add chocolate chips and mix until combined. Drop by rounded tablespoon onto baking sheets. Flatten cookies with spatula if you want the traditional shape. Bake 14-16 minutes or until golden brown. Store in airtight container.

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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