Chewy Nutty Chocolate Cookies
I've never been a big cookie eater mostly due to the lack of good quality, healthy gluten-free biscuits. When I came across a delicious gluten-free cookie made by a Melbourne baker, Butterbing it was hard not to get addicted. They are the lightest mouthful of biscuity-deliciousness and were my inspiration to create a paleo, keto version.
I've never been a big cookie eater mostly due to the lack of good quality, healthy gluten-free biscuits. When I came across a delicious gluten-free cookie made by a Melbourne baker, Butterbing it was hard not to get addicted. They are the lightest mouthful of biscuity-deliciousness and were my inspiration to create a paleo, keto version.
I stick to a paleo, sugar-free, gluten-free diet which helps to keep the inflammation at bay. I've trialled a few recipes to find a low/no sugar alternative, this one is a winner - they are light, soft and chewy and super easy to make. The recipe is low carb and low in sugar. The smell of them fresh out of the oven makes them hard to resist.
It's tricky to find sugar free chocolate that doesn't have high fructose or artificial sweeteners. Any suggestions?
For this recipe, I used Lindt 90% dark chocolate and it worked well to reduce the sugar and give the chocolate flavour a boost.
Prep time: 10 minutes | Cook time: 10 minutes | Makes around 12-18 cookies
INGREDIENTS
1 cup nut butter of your choice (I used almond butter)
2/3 cup powdered healthy natural sweetener (I use Natvia)
2 tablespoons unsweetened cacao powder
2 tablespoons almond flour
2 large eggs
1 tablespoon melted salted butter
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 cup sugar-free/low-sugar dark chocolate broken into chips (I used Lindt 90%)
METHOD
Preheat oven to 180°C/350°F. Line a rimmed baking sheet with baking paper.
In a large mixing bowl, combine all ingredients starting with the nut butter, eggs, water, butter, and vanilla extract. Then fold in the dry ingredients: sweetener, cocoa powder, almond flour and baking soda. I mixed the ingredients by hand or you could use an electric mixer. Mix until all ingredients are well combined and form a thick batter. The final ingredient to add is the broken chocolate.
Form the cookie dough into small balls. Alter the size of the ball to adjust the number of cookies you want to produce.
Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place it on a cooling rack to allow the cookies to cool before eating.
Eat alone or as a cookie sandwich with buttercream filling (as in the picture).
Enjoy!