Updated: Feb 6
They may not be very pretty, but they sure tastes good and this recipe has no grains and very little sugar!
Another experiment was a success. This time taking my Ginger Cookies in a Snap! recipe and converting it to chocolate chip cookes.
Makes 16 cookies at 108 calories each.
1 cup of almond flour - blanched
¼ cup chickpea flour
5 Tbs of erythritol (this is a natural low glycemic sugar alcohol - all natural, NOT artificial)
½ tsp baking powder
½ cup 60% Cacao bitter sweet chocolate chips
1 tsp of ground cinnamon
½ tsp Allspice
sprinkle of Himalayan salt
1 tsp pure vanilla extract
1 Tb of coconut oil, melted
2 Tbs of Maple Syrup
2 Tbs of water
Preheat oven to 350º. Prepare cookie sheet with parchment paper, a baking stone or lightly greased cookie sheet.
Mix together all dry ingredients in a bowl.
Add egg, vanilla, coconut oil, syrup and water and stir until completely mixed and you have a wet dough.
Roll about 1 tablespoon size balls and gently press down to form a round cookie.
Bake for about 20 minutes or until lightly golden and firm.
Take out of the oven and let cool before eating.
*note: these are not extremely pretty to look at - a little darker than most chocolate chip cookies, but the flavor is there, they are moist and so much better for you!