It’s been a hot minute since I last updated this blog, and I’ve decided to use it as I see fit. That means that you might get recipes, pictures of dollhouses, parenting stuff, video game rambling, or possibly even author tips. And this may or may not have anything to do with the blog post, but always feel free to check out my books!
So lately I’ve been trying to make things that are healthy because, you know, toddler. Unfortunately, she shares my sweet tooth, so I was hunting for chocolate chip cookie recipes that aren’t completely awful. I found lots, but for some reason the ratios just seemed off. So here is my revamped recipe for almond flour, stevia, reasonably healthy chocolate chip cookies toddlers will love. Or at least, my toddler will love. And me too. This is win win, really.
Flour and Sugar Free (not counting the chocolate chip) Cookies
2/12 cups almond flour (280 grams)
¼ tsp salt
5 tsp baking powder (20 grams)
¾ cup stevia (18 grams)
7 tbsp butter (100 grams)
2 eggs
2 tsp vanilla
1 cup dark chocolate
Sprinkle of coarse salt (optional)
Makes: about 3 dozen, depending on size
- Preheat oven to 350. Melt butter and set aside to cool slightly.
- Combine dry ingredients in a medium sized bowl (flour, stevia, salt, and baking powder)
- Beat eggs and add vanilla. Mix into dry ingredients.
- Stir in melted butter.
- Mix in chocolate chips.
- Optional, depending on preference: refrigerate dough for at least one hour
- Form dough into balls on lined baking sheets. I tend to make them quite small. Thicker is better for these cookies. If it sounds appealing to you (it is), sprinkle the top with coarse salt.
- Bake for 12 minutes and let cool slightly before eating