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:


  • 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


-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.


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