Healthy Chocolate Chip Cookies
For the past few days I had been eating super healthy and as a result, I started to crave fat, sugar and salt (e.g., ice cream, cookies and potato chips).
Rather than give in to these cravings, I decided to bake something that would be much healthier but still taste good.
I found a recipe for chocolate chip cookies that were made with almond flour and only had 2 TBSP of butter and 1/4 cup of sugar in them and I was sold.
To my great pleasure, these cookies tasted great and I now have a new go to for chocolate chip cookies. I hope you enjoy them as well!
Ingredients: (makes one dozen cookies)
1/4 cup of brown sugar (I substituted a plant-based sugar made with monk fruit and erythritol)
2 TBSP butter (room temperature)
1/2 tsp baking soda
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract (optional, adds a nice almond flavor to the cookies)
1 egg (medium to large)
2 cups blanched almond flour
1/2 cup chocolate chips
1/2 cups chopped walnuts (optional)
Directions:
Preheat oven to 350.
Combine sugar, baking soda, salt and butter and beat with a hand mixer until butter is mostly broken down.
Add the egg and extract(s) and beat until combined.
Add the almond flour and beat one final time.
Stir in the chocolate chips and nuts.
Scoop the dough onto a cookie sheet lined with parchment paper. If using a tablespoon or 1” cookie scoop you’ll have about 12 -14 cookies. Flatten them slightly to help them cook more evenly.
Cook for approximately 9 - 11 minutes. When edges start to brown slightly your cookies are done. Be careful not to overcook them or they’ll be too dry.
Cool on a cookie rack for two minutes (if you can wait … I can’t) and then store in the refrigerator.
