Who doesn’t love homemade chocolate chip cookies?!
Growing up, I was so fortunate my mom was both a great cook and a great baker! We always had a delicious home-cooked meal on the table for supper and *almost* always had something for dessert, too. She’s also a dietician, so I had the best balance of eating all the yummy things, but staying within healthy boundaries.
Ever since the stay-at-home rule started in Dallas due to COVID-19, I’ve been eating everyyyything in my pantry. Snacks on snacks on snacks, y’all.
Thankfully, I’ve still kept those healthy boundaries I learned growing up, for the most part. C’mon, we’re all human!
Another reason I wanted to try out making cookies is because I’ve n e v e r done it before. I’ve only ever baked the tear apart ones! I know, I know. Fairly sad for a 27-year-old.
OKAY, OKAY now for the recipe.
– 1 stick plant-based butter (I love the Country Crock avocado oil brand)
– 2.5 cups superfine blanched almond flour
– 1.5 cups erythritol (I love Swerve, granular)
– 1 tsp vanilla extract
– semi-sweet chocolate chips to taste (I used Lily’s brand to keep it keto)
– 1 egg
– mix dry ingredients together thoroughly
– stir softened butter with vanilla extract
– combine wet and dry mixtures until smooth
– add egg
– fold in desired amount of choc chips
– scoop into small balls on parchment-paper-lined baking sheet
– bake at 375 for 9 – 11 min
Depending on the size of dough scoops you make, this should come out to about 2 dozen cookies.
I’m so glad I now have something sweet to reach for, and I don’t have to think twice because it’s still in line with my health goals! Staying keto and eating dairy free 95% of the time has not only helped me lose weight, it’s tremendously helped my autoimmune disease, hidradenitis suppurativa.
What kind of treats are you making these days? I’d love if you tried my recipe! Be sure to tag me @healthyhannahchristine on insta.