Almond Flour, Sugar-Free, Chocolate Sprinkle Cookies

Inspired by the incredible chef, Elana Amsterdam, of the amazing Elena's Pantry blog, I wanted to try a wheat-flourless take on the classic chocolate chip cookie that would also be sugar-free. So I made up the below...and it worked out!

This almond-flour, xylitol-based chocolate 'chip' cookie recipe is a protein packed way to go wheat-free, sugar-free, and guilt-free.

What You'll Need:

• 1 1/2 cups of almond flour
• 1/4 cup xylitol sweetner (I use Ideal)
• 1/4 unsalted, room temperature butter (I would love to learn of some low fat alternatives from you!)
• 1 egg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp of vanilla extract
• 1/4 cup of Dutch chocolate-flavoured hagelslag (or 'sprinkles'...because they are more fun, and less calories than traditional chocolate chips).

* If you are feeling like the wild and crazy type, swap the sprinkles for your favourite chopped nut, dried cranberries, chopped dried cherry pieces, or sugar-free chips. In Holland you can get strawberry-flavoured sprinkles...a delight!

What You’ll Do:

Preheat your oven to 375F or 190C (my oven runs hot, like me, so I put it to 180C).

Cream the un-salted butter and powdered xylitol together until fluffy and smooth looking. 

Mix in the egg – I like to crack the egg open into a separate container first, to check its not a ‘bag egg’, this way you don’t potentially ruin your butter and sugar mixture with a foul fowl.

Pour in your vanilla.

Next, in a separate bowl, combine the almond flour, salt, and baking soda. Mix until totally incorporated. 

Slowly pour the powdery mixture into your egg, butter, vanilla and sugar and mix/beat until combined. 

Pour in your chocolate sprinkles and mix until combined thoroughly. Ensure the batter is quite thick. If it is thin, shake in more almond-flour until you reach a dense consistency.

Line your baking tray with parchment paper. 

Scoop then roll the batter into small portions, spacing them evenly onto the covered baking try. Try to make them equal - about the size of a round 2 Euro coin. These cookies don’t spread too much, so, depending on the size of your tray, you might be able to fit all the cookie balls onto one tray.

Yields – 12 cookies (if you don’t sample any dough in the process;)

Bake for 12-15 minutes or until goldeny brown. Remove from oven and let cool, or don’t and shove them straight into your grinning, open mouth.

Super delicious. And filling. 

STEWART SCORE:

Appearance: 1 (Not the sexiest cookie on the block. To make them more glamorous (and less guilt-free), try dipping half in melted dark chocolate...ooh la!)

Taste: 2

Ease:  2