This is my 'go to' chocolate chip cookie recipe when I do not want to use flour or sugar. No guilt and pure yum. Although I like to bake on parchment lined sheets, almond flour cookies and baked goods like to stay very moist and sometimes fall apart too easily if they are not baked a little longer than regular flour/sugar versions. After some trial and error I've found that using one of my older 'darkened' cookie sheets gives these cookies the more sturdy foundation they need to not be too moist, to the point where they want to stick to each other when stored. It's a very traditional chocolate chip cookie style, but none of the flour or sugar to weigh down your digestive system or pump your system full of sugar.
Chocolate Chip Cookies
1 c butter
1 1/2 c sugar substitute of your choice (like Truvia or Just Like Sugar or Ideal)
1 1/2 t black strap molasses
2 eggs
1 c almond flour or fine almond meal
1 c Vanilla Whey Protein Powder
1/4 c wheat bran (or oat bran)
1 t baking soda
1 t salt
1 c chopped pecans or walnuts (optional)
1- 8 oz Bag of Sugar Free Chocolate Chips
*or you can use about 8 mini sugar free Hershey's chocolate bars. I banged the mini candy bars with my rolling pin to break them up into pieces and crumble them into the dough in place of chocolate chips before Walmart started to carry the SF chocolate chips.
Preheat your oven to 375. Beat the sweetener equivalent to 1 1/2 cup, with the butter and molasses until well mixed. Add the eggs one at a time and beat well. In another bowl stir the ground almonds, whey powder, wheat or oat bran, baking soda and salt. Add this to the butter/sweetener mixture about 1/2 cup at a time to incorporate.
Stir in the nuts and chocolate chunks or chips. Drop by tablespoons onto a sprayed/greased cookie sheet. Form into nicely shaped rounds and flatten a bit with your hand. Bake for approximately 10 minutes, let cool on the baking sheet for 2 minutes and then remove to a rack or counter to cool. The original recipe said each cookie yields about 3 carbs.
