Chocolate Chip Cookies are almost as American as apple pie but I wondered could I use the knowledge I’ve been gleaning about healthier ingredients and put something together that would meet the need for a treat. Could I find something that would once again bring that homey smell into my house? Was there a cookie that could be made without processed sugar so that even though a treat was being enjoyed, there was not a spike to blood sugar?
The answer to those questions is YES! YES! YES!
- 3 cups almond flour
- 1 tsp baking soda, gluten free
- 1/4 tsp pink Himalayan salt
- 1/4 cup organic coconut oil, melted
- 1/4 cup Wax Orchards Fruit Sweet or pure maple syrup
- 1 1/2 Tbsp of organic almond butter
- 3 drops of SweetLeaf English Toffee liquid stevia, optional
- 1 large egg
- 2 large egg whites
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet (or dark) chocolate chips and a few extra for top of cookies
- Coconut sugar, if desired
- Preheat oven to 375 degrees
- Line two baking sheets with parchment paper. Set aside
- Combine almond flour, baking soda, and salt in a medium bowl; mix well. Set aside.
- Beat oil, fruit sweet/maple syrup in a large bowl for about 3 minutes. Add almond butter and optional stevia. Mix for another minute until well blended.
- Add egg, egg whites and extract; beat for 2 minutes.
- Add dry mixture into wet mixture. Mix until well blended.
- Add in chocolate chips by either blending into batter to break down chocolate or stir in chocolate chips to keep chocolate in large pieces.
- Drop by teaspoons or by using a cookie scoop onto parchment paper about 2 inches apart.
- Sprinkle with coconut sugar, if desired and flatten with fork
- 2 chocolate chips can be placed flat sides together as a decoration on top of each cookie.
- Bake for 11-13 minutes or until light golden brown.
- Move to cooling rack.
- Can be stored in freezer.
I hope you enjoy this recipe as much as we did.