Guilt-Free Chocolate Chip Almond Cookies
As part of my continued commitment to find the perfect “clean” chocolate chip cookie recipe, I decided to experiment in my own kitchen yesterday. Uh oh…
I took a basic chocolate chip cookie recipe and substituted some healthier ingredients. For example, instead of using regular flour I used oat flour and quinoa flour. Why? Because for roughly the same calories you get a lot more protein and fiber using oat and quinoa flour. Plus, it’s much fancier.
Instead of using normal sugar, I tried Splenda. It tastes just as sweet minus the calories. So, while eating a cookie is never as good as eating a salad (let’s be real here) at least this recipe is cleaner than a typical one. Enjoy!
Ingredients:
- 1 cup almond butter
- 3/4 cup Splenda
- 1/2 cup almond milk
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/4 cup oat flour
- 1 cup quinoa flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Heat over to 375 degrees F
- In a small bowl whisk together flour, baking soda and salt.
3. In a large bowl beat almond butter, almond milk, Splenda, brown sugar and vanilla with a mixer. Add eggs; beat well.
4. Add flour mixture to the large bowl and beat until creamy. Stir in chocolate chips with spoon.
5. Drop by teaspoons onto cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet.
Enjoy!
Lisa
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