Last updated on April 23rd, 2018 at 03:07 am
I’ve always loved eating chocolate chip cookies, but I think my mother may love them more than me. If we would buy a box, my mother would for sure eat them all in one sitting. I thought of making some cookies that didn’t contain any refined sugar whatsoever. There are a lot of recipes that use coconut sugar, erythritol, or swerve but I’ve been trying to not use any of those sugars because you would need to add 1/2 cup to 1 cup. I usually don’t like using coconut flour because I never like the end-result or the taste that it gives to baked goods.
For this recipe, I decided to use some almond butter, almond flour and hazelnut flour. I chose the hazelnut flour because I really like its taste with chocolate. It kind of reminds of Nutella! For the chocolate chips, you can choose whichever brand you like best, but one without cane sugar would be best. I’ve seen some chocolate chips sweetened with stevia powder, so that would be a good option!
Whenever I have a cookie a day or two after they’re baked, I always like to pop them in the microwave for 20ish seconds or pop them in the toaster for a couple of minutes, so that the chocolate is all melted and the cookie is super chewy! This makes about 16 large cookies, but you could make 20 or so medium-sized cookies! I also love to serve these cookies with a nice big glass of almond milk!
Paleo Chocolate Chip Cookies (GF/Refined Sugar-Free)
Ingredients
- 1 cup blanched almond flour
- 1 cup hazelnut flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp stevia powder (optional - only if you want a sweeter cookie)
- 2 eggs
- 1/2 cup unsweetened almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla
- 6 tbsp ghee
- 1/2 cup Enjoy Life Chocolate Chips (stevia sweetened, or dark chocolate)
Instructions
- Preheat your oven to 180C/350F.
- In a large bowl, mix together the almond meal, hazelnut flour, salt and baking powder.
- In another bowl, mix together the vanilla and almond butter together. Pour the ghee in and mix together. Add the maple syrup and mix again. Crack one egg at a time into the batter and mix everything. You should have a sweet runny batter.
- Pour the wet batter into the dry one. The batter should be nice and thick. Add the chocolate chips in and your cookie batter is ready.
- Line some parchment paper on 2 baking trays. Make 16 balls with either a spoon or your hands and flatten out the balls into a cookie shape onto the parchment paper. Put 8 cookies per tray.
- Add to the oven and bake for 15-18 minutes depending on how soft/hard you like your cookies.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Tina says
Omg I just made these. I’m in heaven! so goooood