Cookies are one of those things that when you try to make them healthier they just never turn out as good as the real deal. Well, these almond flour chocolate chip cookies are the closest I have tasted to the cookie we all know and love. They are even Hubby approved and he is a chocolate chip cookie lover.
I am so glad I came across these at Baking Outside the Box, with just a few tweaks I had a delicious cookie. I have now made these 3 times and I am never going back. They are a great dessert after a THM S meal, even a great afternoon snack with some added protein.
Mix the dry ingredients together, add in the liquid, (I forgot the vanilla and they still tasted great), add in chocolate chips.
Spoon into 15 balls on a cookie sheet. If you don’t have a Silpat I so recommend you get one, they make clean up easy and cookies come off with no problem. Bake for 9-10 minutes, let cool on the pan to let them finish setting up then place on cooling rack.
Almond Flour Chocolate Chip Cookies
These sugar-free, low-carb THM S cookies are the closest to the classic chocolate chip cookie that I have found. They are soft, sweet, and the perfect size.
Preheat oven to 350°. Place Silpat or parchment paper on cookie sheet.
Combine all dry ingredients with a fork. Make sure there aren't any clumps of flour.
Combine oil and egg and whisk a little. So that the egg is broke up.
Pour into dry ingredients.
Mix until all are well combined. Add in chocolate chips and stir.
Make dough balls about a tablespoon each. Place on cookie sheet. flatten to desired thickness, they will not spread.
I didn't realize this would happen when I first made them and they were little balls when I was done. They stayed really soft this way so I only slightly flatten.
Bake for 9 minutes. You want them to be just slightly browned on top. If they are not done at 9 minutes leave in for 1-2 more minutes.
You will only get about 15 cookies, they last my husband and I about 4 days. If you are making for a bigger group make them smaller or double recipe.
Mini chocolate chips would work great for these since they don't spread much.
Recipe adapted from here