I finally have a new post for you guys for Chocolate Almond Cookies! My daughter wanted chocolate chip cookies, but my Enjoy Life chips haven't come in the mail yet. So, we made these chocolate ones instead. The outside is chewy and the inside is soft, and they almost resemble a brownie. If you like the fudge chocolate type of cookie, this isn't it, and you would need to add more chocolate to yours. I don't like when it has too much chocolate, but that's just me :)
Try them out and let me know what you think. If you post on Instagram make sure to hashtag #foodimakemysoldierdotcom. Enjoy!
2 cups blanched almond flour
1/2 cup almond meal
1 Tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 oz. baking chocolate
3 Tbsp unsweetened cocoa powder
3 Tbsp powder Erythritol
3 Tbsp honey
1 tsp vanilla extract
1/4 cup butter
2 Tbsp coconut oil
Preheat your oven to 350 degrees.
In a microwave safe bowl, melt together the baking chocolate and butter. Stir every 30 seconds until melted together.
In another bowl, mix together the almond flour, almond meal, coconut flour, baking powder, baking soda, salt and cocoa powder.
Add in the Erythritol, honey, vanilla, coconut oil, eggs and melted chocolate. Mix together with your hand-mixer until combined.
On a baking sheet lined with parchment paper, place spoonfuls of the mixture on the paper and press down a little with your fingers. They don't spread out that much, so you need to press them down a bit.
Bake for about 10 minutes, so they are still soft in the middle. Make sure you watch them because almond flour can burn very easily and your cookies will not taste very good. They need to be JUST done, then removed onto a cooling rack.
Recipe makes 15 cookies
Each cookie has 5.4 carbs...this is because of the raw honey.
If you ONLY use erythritol (of course add a little more), no honey, your carb count will be 2.3