A Family Favorite
This recipe is a staple in the Cullen household! I make a double batch and keep them in the freezer, then grab one any time I have a craving for something sweet. These are also great to share as a healthy dessert if you have company, or to give as a gift at Christmas time. The wonderful thing about this recipe is that it's gluten free, and sweetened with pure maple syrup (and oh so delicious). The only processed sugar is in the chocolate chips, but I use a paleo chocolate which has a lower glycemic index. You can find my favorite chocolate here. You can use stevia-sweetened chocolate chips, which would be sugar free. Here is a link to that option.
3 cups Almond Flour (here's my favorite)
1 tsp Baking Soda
1/2 tsp Sea Salt
1/4 cup butter, softened
1/4 cup maple syrup
1 whole Egg
2 Egg Whites
1 tsp Vanilla Extract
1 cup Dark Chocolate Chips
Preheat oven to 375 degrees. Line two baking sheets with parchment paper (I use one large and one small). Combine dry ingredients; almond flour, baking soda and sea salt and set aside. Mix butter and maple syrup in a mixer or by hand until creamy. Add whole egg, egg whites and vanilla extract; mix about 2 minutes. Slowly add dry ingredients to egg mixture and mix for 1 minute. Add chocolate chips and mix until well combined. Place large rounded tablespoonfuls onto prepared baking sheets, about 1 inch apart. Flatten slightly, to 1-inch thickness. Bake until lightly golden, about 13-14 minutes. Makes 16 cookies.
Can add 1/2 cup of slivered almonds
Can use coconut oil in place of butter
Recipe originally taken from Bob’s Red Mill, and adjusted.
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