Healthy Chocolate Chip Cookies

Sugar free, grain and gluten free, low carb, Paleo-ish 🙂

One of my favorite hobbies is to bake 🍪
I love to recreate recipes with healthier ingredients but without sacrificing taste/texture.
Having a traditional cookie every once in a while is not wrong. But if you’re like me, you like to have something sweet every day 😊 So having options that don’t hinder my health AND satisfies me is important. And it’s possible!

Traditional baking uses processed & inflammatory promoting ingredients: white bleached flours, white sugar, unhealthy oils, conventional dairy etc. Simple carbs, sugar & fats, when consumed all together, leads to blood sugar disregulation, energy swings, affects lipid levels, metabolism, etc. They are directly linked to weight gain, obesity, heart disease, cancer…you get the point. No bueno!

So what are some better alternatives?

Grain free flours: almond, coconut, cassava
All natural sweeteners: organic stevia leaf or Erythritol is my fave for baking (I’ve used Swerve, Surkin Gold or Anthony’s brand)
Grass fed butter (Kerry gold brand) ghee, coconut oil

These Chocolate Chip Cookies are soooo soft, gooey, and taste amazing. AND they’re sugar free, low carb, grain & gluten free! They taste just like the “real thing”. They are very soft, chewy (not crispy or crumbly) and overall a delightful treat.

Recipe:

1/4 cup butter or ghee, room temperature
1/4 cup Swerve brown sugar erythritol sweetener (or use all white granulated)
2 TB (Swerve brand) granulated erythritol
1 egg (free range organic)
1 teaspoon pure vanilla extract
1 cup (100g) almond flour
1 scoop (25g) vanilla bone broth or collagen protein powder
1/4 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup (60g) Lily’s dark chocolate chips

Directions:
Cream together with a hand mixer the egg, sweetener, butter & vanilla.
Add in remaining dry ingredients & mix again until it forms a thick dough.
Stir in by hand chocolate chips.
Cover & refrigerate at least 20 min.
Heat oven to 350F.
Once chilled, use a spoon & form into small balls (I measured mine to 20g)
Place evenly apart on a parchment lined baking sheet.
Bake at 350F for 10 minutes.
Let them cool before removing from sheet.
Store in a glass container in fridge (layer with parchment to prevent sticking)

TIPS:

Make sure the butter is not cold OR runny. Having it too soft/liquid will result in thinner, flatter, more crispy cookies.

Follow the directions (sounds silly but…) the order of adding ingredients is important to create the right texture of the cookies. Chilling the dough for at least 15 minutes is ideal.

Makes 16 – 20g cookies

Total Nutrition Facts:

1000 calories
55 protein
49 carb
27 fiber 5 sugar
80 fat

Per 20g cookie
63 calories
3.5g protein
3g carbs (1.7 fiber)
5g carbs