I may have mentioned this before but I am a huge fan of sweets. In my attempt to eat healthy I don’t eat a ton of sweets but do have the occasional splurge. I am always on the look out for healthier recipes for some of my favorite desserts. One of my favorite sweets to indulge in is probably a chocolate chip cookie. Anyone else with me? You just can’t beat one fresh out of the oven still warm and gooey.
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I stumbled upon Bob’s Red Mill Almond Flour chocolate chip cookie recipe and decided to give it a try. I have been a huge fan of Bob’s Red Mill almond flour for a while and use it in all kinds of things like low-carb chocolate pancakes (recipe to come soon), zucchini brownies, cauliflower cornbread, and roasted acorn squash. It is a healthier and lower carb alternative to using traditional wheat flour.
Now to get down to business, preheat the oven to 375 degrees F. The Bob’s Red Mill recipe makes 25 cookies but I decided to cut the recipe in half since it was my first time trying these cookies and I wanted to make sure I liked the taste before making a large batch. I started by combining 1 1/2 cups of almond flour with 1/2 tsp of baking soda. In a separate bowl I combined 1/8 cup of coconut oil and 1/8 cup of sugar-free maple syrup (I prefer the taste of the Hungry Jack sugar free syrup). Mix the syrup and coconut oil until mixture becomes creamy, it takes several minutes. Next I added 1 egg, and 1 egg white as well as 1/2 tsp of vanilla extract to the syrup mixture. Mix for another couple of minutes. Add the almond flour and baking soda into the wet ingredients and thoroughly mix. Add in 1/2 cup of dark chocolate chips and mix further.
Next either grease a baking sheet or place a silicone baking mat over the baking sheet. In the past I typically would just grease the baking sheet and sometimes food would still stick. Since using a silicone baking sheet I have not had any trouble with food sticking and cleanup is so much easier. Scoop a tablespoon of the cookie dough onto the cookie sheet and repeat until you have used all the dough, leaving about 1 inch of space in between each cookie. Place into the oven for about 15 minutes or until the cookies are nice and golden.
To get the full recipe for these almond flour chocolate chip cookies, head to the Bob’s Red Mill website here.
I had mixed feelings on these cookies. I prefer my cookies more on the gooey side and these came out to be a bit more dry than I like. Also, I didn’t find them to be very sweet tasting. Next time I will either try adding stevia to the mixture or adding a bit of vitafiber, which would help with the texture and taste. My husband, however, loved the cookies so it wasn’t a total bust.
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