I’ve been increasingly drawn to recipes that aren’t only gluten-free, but grain-free as well. These Chocolate Chip Almond Meal Cookies are very low-glycemic, with an ingredient list you can be proud of.
You can easily whip these up once you have all of the ingredients in your pantry. This recipe makes one sheet of cookies (about 15) which is the perfect amount for a sweet treat! Falling in at approximately 3 carbs/ cookie, it’s a treat that I actually skip taking insulin for.
Preheat oven to 375 degrees
Chocolate Chip Almond Meal Cookies
Ingredients:
1 1/4 C. Almond Meal
1/4 C. Chopped Dark Chocolate
1/4 C. Unsweetened Shredded Coconut
1 Tbsp. Flax Meal
1 Tbsp. Cocoa Powder
1 Tsp. Instant Espresso Powder
1/3 Cup Coconut Sugar
1/4 Tsp. Salt
1/2 Tsp. Baking Powder
1 Egg
3 Tbsp. Melted Coconut Oil
1/2 Tsp. Vanilla Extract
Instructions:
- Mix the almond meal, chocolate chips, shredded coconut, flax meal, cocoa powder, espresso powder, coconut sugar, salt and baking powder in a large bowl. Using a whisk, blend all ingredients well. It’ll look something like this (see picture below).
- In a small bowl beat the egg until it grows a bit in size – add the melted coconut oil and vanilla.
- Add the wet ingredients to the dry. Using a large spoon, mix ingredients until well incorporated.
- Put in the refrigerator for 15-20 minutes or until set.
- Using a spoon, scoop into about 15 small balls.
- Line a cookie sheet with parchment paper.
- Using the heel of your hand, press the cookies until they are slightly flattened.
- Cook for about 7-8 minutes or until lightly golden. Don’t overcook the almonds, the cookies will continue to bake even after you remove them from the oven.
- Let them sit on a cooling rack, unless your family gobbles them up first!
Carbs per serving:
2 Cookies per serving = 6 carbohydrates! (3 grams per cookie)
{Recipe adapted from Minimalist Baker and Sprouted Kitchen.}