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 teaspoon sea salt
- 1/4 teaspoon 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 Joe's), Coco Polo, Lydia's. Or you could whip up a batch of chocolate bark from the Nutrition Plans.
- 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.