Some time ago, I picked up a bag of 65% dark chocolate chips, then promptly hid them high in the cupboard and forgot about them. All along I had planned on making cookies with them, but I don't typically make cookies just to have around the house. No, I usually reserve baking for a holiday or a special occasion. In fact, the last batch of cookies I made was the Not Sugar Cookies I made for Valentine's Day. Well, two things happened on Monday, first, I stumbled on my hidden bag of chocolate chips and second, my two teenage sons started driver's education classes (we all know this calls for a celebration)! So, I promptly whipped up a batch of freshly ground almond flour (and almond milk), gathered my ingredients and got to cookie baking.
Judging by the response I got to the teaser picture I posted on the Healthy Living How To Facebook Page, you all are Cookie Monsters! Well my little blue furry friends, the short wait is over. My two teenage sons, husband and a dozen taste tasters approved these low-carb, dairy-free, gluten-free healthy Chocolate Chip Cookies. I will keep the commentary short and just get to the recipe, after all, I know you are just here for the cookies.
Chocolate Chip Cookies
Prep Time: 15 minutes
Bake Time: 17 minutes
Makes: 2 Dozen
Dry Ingredients
- 1 c. Almond Flour
- 1/2 c. Coconut Flour
- 1 tsp. Aluminum Free Baking Powder
- 1 tsp. Baking Soda
- 1/4 tsp. Celtic Sea Salt
Low-Carb Sweetener Options
- 1/8 tsp. Pure Stevia Extract Powder + 1/2 c. Erythritol Granules
- OR 2/3 c. Swerve
- OR 2/3 c. Xylitol
Wet Ingredients
- 3 Large Eggs
- 1 tsp. Vanilla Extract
- 1/3 c. Coconut Oil, Melted
- 1/2 c. 65% Cacao Bittersweet Baking Chips
Directions
- In medium mixing bowl, sift together almond flour, coconut flour, baking powder, baking soda and salt. Stir in sweetener.
- To the flour mixture add eggs, vanilla extract and coconut oil. With a spoon, mix well.
- Add chocolate chips to cookie dough and with your hands mix in.
- Roughly divide dough and roll into 24 balls.
- Bake on baking sheet lined with a Silpat or unbleached parchment paper at 350 degrees F for 8 minutes.
- Remove from oven and with the bottom of a glass slightly flatten cookie.
- Return to oven for 8-9 minutes or until lightly browned.
- Cool on rack.
- Enjoy with a glass of almond milk!
