Grain-Free Chocolate Chunk Cookies
Even when you follow a low-glycemic diet, you should allow yourself treats occasionally. These high protein, low-carb cookies are a great alternative to the sugar-filled and wheat-laden chocolate chip cookies you used to eat. Plus, they are very easy to make!
Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups blanched almond flour
- ½ cup coconut palm sugar
- 3 Tbsp. arrowroot starch
- ½ tsp. baking soda
- 2 Tbsp. ground flaxseed
- ¼ tsp. sea salt
- 3 Tbsp. Spectrum Organic Shortening
- 1 Tbsp. vanilla extract
- 1 tsp. almond extract
- 3 Tbsp. almond milk
- 1 bar (3½ oz.) 70% dark chocolate, chopped into chunks
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk the almond flour, coconut palm sugar, arrowroot starch, baking soda, flaxseeds, and salt. Cut the shortening into the dry ingredients with a pastry blender or a knife and fork until the shortening resembles very small peas evenly throughout the dry ingredients.
- Make a well in the center of the dry ingredients and add the vanilla extract, almond extract, and almond milk. Using a little elbow grease, stir the wet ingredients into the dry ingredients until you have a very thick batter (it might be a bit crumbly).
- Fold in the chopped chocolate chunks and evenly mix them throughout the dough. Scoop the dough into golf ball–size mounds and place on baking sheets about 2" apart. Flatten lightly and shape with your hands into round cookies.
- Bake for 12–15 minutes depending on how crispy you want your cookies. The edges should be golden brown when done. These cookies are best the day they are made.