Mmm… chocolate chip cookies! Is there anything better than warm chocolate chip cookies fresh out of the oven with an ice cold glass of almond or coconut milk? After yesterday’s run-in with “real” butter cookies, I figured I’d make a stash of these yummies and keep them in the freezer for when the craving hits. Speaking of that, despite yesterday’s carby encounter, I managed to lose a little over a pound today, bringing my 65 day total loss to 24 pounds! Yay!
These soft cookies are stuffed with lots of delicious semi-sweet chocolate chips. They’re good enough that even your wheat and sugar eating friends will enjoy snacking on them too! A low glycemic index ensures that your blood sugar levels will remain stable after eating them. The texture is similar to those “Soft Batch” cookies you’d find on the grocery store shelves.
And now… the recipe.
Soft Wheat, Gluten and Sugar-Free Chocolate Chip Cookies
- ¾ cup almond flour
- 1/4 C + 1 T cup gluten free oat fiber
- 1 stick butter, softened
- 1 egg
- 1 tsp. vanilla extract
- ¼ tsp. salt
- ¼ cup granulated erythritol (I used Swerve)
- ¼ cup brown sugar substitute (or 1/4 C Swerve plus 1 tsp. molasses)
- ½ tsp. baking soda
- 1/8 tsp. xanthan gum
- 1/2 cup sugar free chocolate chips
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together the butter, erythritol, brown sugar substitute, salt and vanilla.
- Scrape the sides of the bowl and add in the egg, baking soda and xanthan gum.
- Add in almond flour and oat fiber and mix the dough on low speed until it’s thick and smooth.
- Add in the chocolate chips by hand until well mixed.
- Shape the cookies into teaspoon-sized balls and place onto cookie sheet.
- Press the cookie down with either your finger or the back of spoon so it’s flat.
- Bake the cookies for 10 – 12 minutes or until they begin to turn golden.
- Remove the cookies and allow to cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
- Eat, freeze or be merry!