Gluten-free almond chocolate chip cookies
Ingredients:
2 cups almond meal
1 cup organic ground cacao
1 cup peanut butter powder
½ cup almond butter powder
2 tablespoons allulose (plant sugar)
2 tablespoons coconut sugar
1 teaspoon baking soda
½ teaspoon baking powder
2 tablespoons vanilla extract
½ cup dark chocolate chips
2 whole eggs whisked
¼ cup whole milk
2 tablespoons melted coconut oil
1 teaspoon olive oil
Directions:
Combine all the dry ingredients and set aside.
Add the melted coconut oil that has come to room temperature with whisked eggs, milk, and vanilla, and pour into dry ingredients and knead into cookie dough consistency.
Add the olive oils to your hands and make small, lemon-sized balls of the dough.
Make the balls into little disks by flattening slightly and bake at 375 degrees for 35 minutes.
Cool the cookies on a tray.
Store in an airtight container.
This dish is low carb, low sugar, and loaded with nut power. The allulose decreases the sugar content and is a natural way of sweetening using a plant sugar. The cookies are very filling as they are lower in carbs and higher in good fats and proteins and can be enjoyed year-round. As always, I wish that you keep your health and nutrition in center focus and live long and strong!
