In all my years of effort to eat healthy, one thing I have never gotten past. I LOVE CHOCOLATE! I finally made peace with that and decided that I just don’t want to live in a world without chocolate. Fortunately, chocolate is actually good for you. It’s all the other junk that’s added to it that’s not. So, I’ve found ways to have my chocolate and eat it too – minus the bad stuff.
Here’s one of my all time favorite recipes to satisfy my chocolate sweet tooth without the guilt. This cookie recipe is Grain and Sugar free.
INGREDIENTS:
2 cups pecan flour *
1 cup almond flour*
2 cups Baking Splenda or Stevia Extract in the Raw (or any alternative sweetener of your choice – I prefer a combination of Xylitol with a small amount of pure Aspartame)
3/4 cup unsweetened cocoa powder, natural or dutch process
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup pecans or walnuts, coarsely chopped
3 eggs
1/4 cup salted butter, melted
4 teaspoons vanilla extract
1/4 teaspoon liquid stevia
DIRECTIONS:
Position 2 oven racks in the middle of oven. Preheat oven to 350 degrees. Mist 2 baking sheets with spray oil.
In medium bowl, combine pecan flour, almond flour, Splenda or Stevia, cocoa powder, baking powder, and salt, and whisk until well mixed. Stir in the nuts.
In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter.
Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.
Bake for 8 minutes, then rotate the pans and switch racks and bake for 6-8 minutes until the cookies are firm to the touch and crispy.
Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.
Garnishing options: dust with powdered xylitol for a sweet, snowy topping; make a sugar free icing to spread on; or serve with sugar free ice cream or sugar free whipped cream.
*Any combination of nut flours will work. You can use all almond flour if that’s what you have on hand. Coconut Flour will also work for a portion of your flour but use it for no more than 1/3 of your flour.