Sugar-Free Chocolate Chip Cookies
Like my other recent baking developments, these chocolate chip cookies are SUGAR FREE! And no, I don’t just mean refined sugar free… I mean completely devoid of added sugars. I didn’t think it was possible. And, as an added bonus, they’re grain-free too! I want to try making them with oat flour, but I haven’t gotten my hands on some good gluten-free oats for a little while, so I’ve been using almonds and a flour mill to make my own almond flour.
For the past 6 months since I’ve cut out all added sugars, I’ve been searching desperately for a way to make cookies. I mean… they’re one of my absolute favorite desserts. And I was sad that I might never have them again, and all for something as seemingly minuscule as sugar. So I started experimenting. The first batch I made was tasty (check it out here), but the result wasn’t really cookies. I would make it again however, for the record, but I wanted bona fide cookies. So I tried again, using agar agar to try and stop the cookies from completely melting (that recipe here). These were good, and definitely more like cookies, but still not exactly what I was going for.
But then, I stumbled upon this recipe at Nourishing Meals. The recipe I’m using in this post is a bit different, but I wanted to give credit to the site where I got my idea, because I’d want other bloggers to do that for me. First of all, I didn’t have baking powder, and secondly, I decided to use primarily monk fruit powder instead of stevia. And, of course, I added chocolate. 😉
Ingredients
- 1 Pear, pureed
- 3/4 Cup Arrowroot Flour
- 1 Cup Almond Flour
- 1/2 Cup Coconut Shreds OR Macadamia Nuts
- 1/2 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1/4 Tsp Stevia Powder
- 1/8 Tsp Monk Fruit Powder (add more if more sweetness is desired)
- 1/4 Cup Coconut Oil
- 1 Tsp Vanilla Extract
- 1/2 Tsp Vinegar
- Ground Bakers Chocolate (I used some stevia-sweetened chocolate that I found here in Guanajuato)
Instructions
- 1. Puree the pear in a food processor or blender. Make sure it's as smooth as possible.
- 2. Use a food processor to process the macadamia nuts/coconut into as fine a powder as possible.
- 3. In a mixing bowl, mix together all the dry ingredients including the ground chocolate.
- 4. Add the pear puree, vanilla, and coconut oil into the dry ingredients. The mixture will be reminiscent of a thin dough.
- 5. Put the dough in the fridge for 45 minutes or the freezer for 15 minutes to set up. Preheat the oven to 350 degrees Fahrenheit.
- 6. After letting the dough chill, take it out of the fridge/freezer. Roll balls of dough between your hands and press them into round, flat, cookie-shaped pieces of dough to place on a cookie sheet (make sure you either use parchment paper or grease the pan). The cookies will not spread out much, so they can be placed within 1/2 inch of each other. One dozen is how many I do in a batch.
- 7. Bake cookies for 10-15 minutes or until golden brown.
- 8. Remove from oven and let cook before serving.
Notes
This recipe can likely also be made with oat or rice flour in place of almond flour, but I haven't tested this yet. If you try it, post your results in the comments, I'd love to know how it went!
For a double chocolate cookie, add 1/4 cup of cocoa powder to the recipe and extra sweetener (to taste). Follow all the other ingredients and instructions the same!