These beautiful Sugar Free Almond Flour Chocolate Chip Cookies taste as good as they look! I had a lot of fun making them. I love to bake and being Danish, it’s important to me that they taste good but they also need to be sugar free with no lectins! Chocolate chip cookies are my family’s favorite cookies so I modified a recipe from www.kitchentreaty.com to be lectin free! I used Lakanto Maple Flavored Syrup instead of pure maple syrup and I used Lily’s Dark Chocolate Stevia Sweetened Premium Baking Chips for the semi-sweet chocolate chips.
Ingredients for Sugar Free Almond Flour Chocolate Chip Cookies
4 Tbls solid coconut oil
6 Tbls Lakanto Maple Flavored Syrup
2 large pastured raised eggs
2 teaspoons pure vanilla extract
4 cups Bob’s Red Mill almond flour
1 tsp baking soda
1/2 tsp fine-grain sea salt
1 cup Lily’s Dark Chocolate Stevia Sweetened Premium Baking Chips + more for topping if desired
Instructions for Sugar Free Almond Flour Chocolate Chip Cookies
Preheat oven to 375 degrees. Line a baking sheet with parchment paper so it’s an easy cleanup.
Add the coconut oil and the Lakanto Maple Flavored Syrup to a large bowl. Whisk it briskly until combined. Then add the egg and vanilla. Continue to whisk until blended!
In another bowl, mix the almond flour, baking soda and salt. Then add the flour mixture to the wet ingredients and blend together. Next add in the Lily’s dark chocolate chips.
With a medium ice cream scoop, scoop out the dough onto the parchment lined baking sheets, about two inches apart. Then press each cookie down gently with your finger tips.
Next bake until the cookies are set and the edges are lightly browned, 8-9 minutes. Then cool for 5 minutes on the baking sheet and finally transfer to a wire rack to cool completely.
My husband and I enjoy ice cream and sweets, and they were one of the hardest things to give up on the Plant Paradox Eating Plan. However, by not eating sugar or any of the artificial sweeteners, our cravings for sweets have disappeared. That being said, we still enjoy a nice cool treat occasionally. So here is the Strawberry & White Chocolate “Ice Cream” that I adapted from Dr. Gundry’s “Mint Chocolate Chip-Avocado “Ice Cream”:
Add coconut milk and sweetener in a medium saucepan. Stir over medium-low heat, until sweetener dissolves and mixture is blended.
Add the white chocolate and continue stirring until the white chocolate is melted.
Pour the mixture into your blender. Add vanilla extract, avocados and the stevia. Purée until smooth. Pour into a bowl, cover and put in the refrigerator for 2 hours, allowing it to cool.
After the 2 hours, stir in the chopped strawberries until well mixed. Spoon or pour into an ice cream maker and churn until thick and set.
If you do not have an ice cream maker, pour the mixture into a metal loaf pan or a glass or ceramic casserole pan and place in the freezer. Stir every 1/2 hour to break up the ice crystals and keep stirring until desired consistency is reached.
To prevent overheating the Cocoa Butter, break the discs into small pieces.
Place the cocoa butter, coconut oil and beaten egg yolk into the top piece of a double boiler. Add water to the bottom part of the pan and put it on low heat. Place the top part on the double boiler and slowly melt the cocoa butter. Do not allow it to get too hot. Remove from the heat when it is all melted.
Add the sweetener and stir until it is completely dissolved. Stir in the coconut milk powder, the vanilla and the sea salt.
Pour into a parchment paper lined pan. Then refrigerate until hardened.
This Sugar-Free White Chocolate was delicious and I used it to make a white chocolate, strawberry ice cream.