Happy Foodie Friday everyone! With Christmas rolling up quick it is just about time to get ready for all of the baking festivities. We always go above and beyond with the holiday classics so why not have a little healthier twist on Santa’s Chocolate Chip Cookies this year!
This is the perfect cookie to make the night before with the kids…and you don’t have to worry about them getting too much sugar before bed!
Ingredients:
Dry Ingredients
• 2 1/2 cups almond flout
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips
Wet Ingredients
• 1/2 cup salted butter melted
• 3/4 cup coconut palm sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl combine almond flout, salt, and baking soda. Whisk to combine, set aside.
2. In a large bowl cream together melted butter and coconut palm sugar using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined.
3. Combine reserved almond flout with wet ingredients. Stir well. Add chocolate chips and stir well to combine.
4. Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.
5. Preheat oven to 325°
6. Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper. Alternatively, form the dough into 1/2 inch balls.
7. Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
8. Bake for 9-12 minutes.
9. Remove from oven (the cookies will appear very soft) and place tray on a cooking rack. Allow to cool for 5-10 minutes. They will harden as they rest and cool.
Nutrition:
Calories: 162
Protein: 3
Carbohydrates: 11
Fats: 12
