These are a great substitute if you are baking for others or trying to find a “bridge” away from full-sugar, craving-inducing foods.  Sometimes baking is a highly creative and therapeutic outlet for people.  It is also a way that many people are showing thanks, love, or acknowledgement to others in isolation.  If baking is something you love to be creative with, trying to find alternatives to high-flour, high-sugar baked goods can be fun and much healthier for the immune system, insulin, body composition and mood, among many other things.  This recipe was adapted from: www.chocolatecoveredkatie.com.

Ingredients:

  • 1 cup almond flour (or 1 cup finely ground seeds, if allergic to nuts) *I tried these with finely ground pumpkin seeds when I ran out of almond flour and they were great. I ground them in a coffee grinder. Food processor works too, but less finely ground. – Tiia
  • 2-4 tbsp sugar-free chocolate chips (like Lily’s) or chopped very dark chocolate (I used 95% Lindt; try for minimum 85% dark chocolate – higher percentage dark chocolate has much less sugar)
  • 2 tbsp powdered sweetener (for example: Swerve, xylitol, erythritol, monkfruit. I recently purchased Amson Naturals powdered Monk Fruit with erythritol off Amazon. Best price per gram I have found, and already powdered.)
  • 1/8 tsp baking soda
  • 2 tbsp butter, salted (or coconut oil – if using coconut oil, add scant ¼ tsp salt to recipe)
  • 1 tsp pure vanilla extract
  • 2-3 tsp milk of choice, as needed

Directions:

-Preheat oven to 325 F.

-Stir dry ingredients very well so baking soda is incorporated.

-Add wet ingredients to form a dough.  Try 2 tsp milk to start, and if a bit dry, add 3rd tsp. I used 3 tsp Fairlife Whole Milk (this brand is ultrafiltered and has double the protein and half the carbs).

-Shape into cookies – I used a spoon to form balls and then flattened into cookies.

-Place on a cookie tray and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes. These are quite crumbly right out of the oven, but once they firm up, the texture is great.

Exchanges:

Makes 10 small cookies. Count each cookie as: 1.5 fat (group 7).