I remember baking chocolate chip cookies with my mom as a kid. More of the raw cookie dough batter went into my mouth than made it on the baking sheet. It is a classic recipe that brings back childhood memories for many of us. But nowadays as a more health conscious mama, I want to create fun memories, but not do the damage that gluten and tons of sugar can do over time. It was my birthday this week and I didn't want a cake, I had a hankering for good ol' chocolate chip cookies (maybe it was the pregnancy hormones talking!). So I set out to create a moist cookie that was gluten-free/grain-free and low in net carbs. These turned out pretty darn good... Makayla's stamp of approval was quick on this one! Hope you and your family enjoy them too! If you make them please post a pic to social media with the hashtag #makandmommy so we can see your fabulous creations too!
ALMOND FLOUR CHOCOLATE CHIP COOKIES:
4 Tbsp grass-fed butter
2 organic whole eggs
1 tsp vanilla extract
2 1/4 cup blanched almond flour (I used Anthonys Almond Flour and buy in bulk since I use it for all kinds of bread, crust and dessert recipes)
1/2 tsp baking powder
1/4 tsp fine ground sea salt
1/4 cup xylitol (if you have IBS or SIBO you should avoid xylitol to avoid digestive discomfort)
2 Tbsp brown sugar (I used regular brown sugar since the amount was minimal, but to keep the sugar content even lower you can use erythritol based brown sugar like this one)
Preheat oven to 350 F.
Lightly grease baking sheet.
Mix dry ingredients in large bowl or standing mixer. Add in wet ingredients (make sure butter is room temp) and mix for one minute. Stir in chocolate chips. Spoon a Tablespoon full of dough into spot on cookie sheet and slightly flatten it out (I like making the cookies smaller, 2-3 bites in size for the adults and just the right size for the kiddos). Bake for 10-12 minutes until bottoms are golden and cookie holds together (cooked in center). Keeping it a little soft in the middle will make for a deliciously moist cookie once cooled.