A remake of the consummate classic, this new adaptation doesn't take anything away from the original (other than the sugar, gluten and all the other inflammation-causing stuff). Next time your sweet tooth comes calling, you can rely on these tasty cookies to quench your cravings.
Too many people think you have to be deprived to eat well and that is just not the case. While we don't recommend "treats" as a staple of any diet, healthy or otherwise, an occasional indulgence is perfectly acceptable.
With ingredients that are actually packed with nutrition, you can't really go wrong. This is a new spin on a classic cookie. Consider them health-i-fied chocolate chip cookies.
This recipe makes about 24 cookies.
- 2-1/2 cups almond flour (pictured with regular almond flour but can also be made with blanched almond flour)
- 1/4 teaspon sea salt
- 1/4 teaspon baking soda
- 1/2-3/4 cup erythritol (like Swerve), xylitol or stevia to taste (Stevia is not a 1:1 conversion, so you have to add according to your taste preference.)
- 1 organic egg
- 1 tablespoon vanilla
- 1 stick (8 tablespoons) organic butter
- 1 bar sugarless chocolate, chopped into chunks. You can use Simply Lite (Trader Joes), Coco Polo, Lydias.
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in a medium sized bowl.
- Melt the butter gently in a saucepan.
- In a separate bowl, mix the butter with the egg and vanilla.
- Add the wet ingredients to the dry ingredients and mix well.
- Chop the chocolate bar and mix into the batter.
- Drop about a tablespoon of batter an inch apart on a baking sheet.
- Bake until slightly brown around the edges.