Grain-Free Sugar-Free Brown “Sugar” Chocolate Chip Cookies
It’s been raining alligators and mosquitoes here in Florida! (That’s kind of similar to raining cats and dogs, but more of a humid swamp version.) With all that rain comes the desire to stay indoors and binge watch some shows. And with the binge watching comes the desire to snack. Of course, my desire to maintain a healthy diet is also in the forefront of my mind, so I decided to make some sweet treats I could snack on and still feel good about – Grain-Free Sugar-Free Brown “Sugar” Chocolate Chip Cookies.
These cookies are crispy on the outside, and soft and chewy on the inside – just the way a good chocolate chip cookie should be! But what’s even better is that they are grain-free (using almond flour) and sugar-free (using Swerve). If you haven’t heard of Swerve, it’s time you listen up! Swerve is a natural sweetener that is zero calorie, non-glycemic, and can be used cup-for-cup in place of sugar … with no aftertaste. It comes in Brown (which I used in this recipe) as well as Granular and Confectioners. It’s great for diabetics and people on the Keto diet. To keep these completely sugar-free, I used Lily’s chocolate bars, which are sweetened slightly with stevia. I coarsely chopped the bars, but you could also use sugar-free chocolate chips.
Another tip: use a small ice cream scoop to portion the cookies, this way they are all the same size and it is much easier.
- ¾ cup Swerve Brown
- ¾ cup unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cup almond flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher or fine sea salt
- 2 (3-ounce) dark chocolate bars, chopped
Beat the Swerve and butter together in a mixer on medium speed until smooth and fully combined, scraping down the sides as needed. Beat in the eggs, one at a time. Beat in the vanilla.
In a mixing bowl, whisk together the almond flour, baking soda, and salt. Turn the mixer to low and gradually add the almond flour mixture to the butter mixture. Using a rubber spatula, make sure the batter is fully mixed. Stir in the chocolate. Refrigerate the dough for 30 minutes.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
Drop tablespoons of dough onto the prepared sheets, 2-3 inches apart. Bake for 10-13 minutes, rotating the pans halfway through. Let cool on the pans for 10 minutes, then transfer to a wire rack to finish cooling.
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