How to Make Grain-Free Chocolate Chip Cookies
Everyone love this grain free option for the classic chocolate chip cookie. It is one of the most popular recipes in our house. It is lower in calories than the average chocolate chip cookies. This recipe uses almond flour instead of traditional flour. This reduces the carbohydrates that turn to sugar and fat in the body. Almond flour is not only low in carbohydrates but high in protein, vitamins, minerals, and good fats. This recipe replaces refined sugar with pure maple syrup. Some type of sweetener is necessary to make the cookies sweet, but maple syrup is lower on the glycerin index. This means that it affects your blood sugar less than regular, refined sugar. Plus, it contains up to 24 antioxidants. This makes the cookies nutrient dense and a much healthier option.
3 tablespoons for organic pure maple syrup
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (I love the Ghirardelli semi-sweet chocolate chips but if you are really wanting to cut your sugar intake, Lilly’s brand uses Stevia to sweeten their chip.)
1 teaspoon real vanilla extract
2 tablespoons coconut oil
Preheat the oven to 375.
Combine melted coconut oil and syrup and mix together.
Add the egg and vanilla into the mix and whisk.
In a separate bowl, combine almond flour, baking soda, and salt.
Combine wet and dry ingredients and mix then together.
Fold in chocolate chips.
Grease the cookie sheet with coconut oil
Scoop cookie size amounts of batter on to cookie sheet
Flatten for easier baking
Bake 8 or 9 minutes until edges begin to brown
Let cool and enjoy!
Total fat: 5g
COMPARE TO THE AVERAGE CHOCOLATE CHIP COOKIE
Total fat: 12g