I love chocolate and still enjoy it plenty even though my diet is entirely sugar free. In trying to dispel the myth that you can not still enjoy a sweet treat on occasion hile being sugar free, I share recipes I have either found and modified to be sugar free, along with recipes which are entirely my own creation. This recipe is most excelent as these delicious sugar free cookies will really get chewy after they have cooled.
Note: Be sure to let them cool about ten minutes before removing from the cookie sheet after removing them from your oven as the almond flour takes a little time to firm up. Also, to step the flavor enjoyment up a few nothes, feel free to add sugar free chocolate chips and or chopped pecans to the recipe.
- 8 ounces sugar free chocolate chips
- 4 tbsp extra virgin coconut oil
- 2 eggs
- 2/3 cup Swerve granulated sugar substitute
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 1/2 cup sugar free chocolate chips or chopped pecans, or 1/4 cup each (optional)
1. Preheat oven to 370F.
2. Prepare a cookie sheet with parchment paper.
3. In a small mixing bowl, add the 8 oz sugar free chocolate chips and melted coconut oil. Then melt the chocolate chip and coconut oil mixture in the microwave in 20 to 30 second increments. Be sure to stir between increments to ensure chocolate chips are thoroughly melted.
4. In a medium mixing bowl, beat eggs, swerve, vanilla, baking powder and salt together. Next, pour in the melted chocolate mixture. The mixture will thicken some and stay shiny, this is what you want.
5. Add in the almond flour and unsweetened cocoa powder and mix until thoroughly incorporated. The batter will thicken and look like brownie batter, thick but still somewhat runny. Now stir in your pecans and or extra chocolate chips if desired.
6. Spoon out the batter on the prepared cookie sheet. This recipe should make 12 large cookies. Be sure to leave good space between the cookies as they will spread out during cooking.
7. Bake 10 to 14 minutes until the edge is cooked and the center is still soft. 12 minutes seems to be best in my oven, for a brownie like consistency, but times can and will vary.
8. Remove the cookie sheet from the oven and let set for 10 minutes on the sheet before removing.
9. Transfer your cookies to a cooling rack with a spatula and allow to cool further. This is a must when baking cookies with almond flour as there is no gluten in the almond flour.
Each cookie is 201 calories if you make 12 out of the recipe. They provide 18.8g fat, 8g carbs, 3.8g protein and 6.7g dietary fiber
AT DAVID”S WAY WE EXPLODE THE MYTH THAT GOING SUGAR FREE MEANS NOT ENJOYING LIFE!