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
