Low carb choc chip cookies

I LOVE baking. It's how I unwind, de-stress, fill my time. I love trying out new recipes and I found joy and fulfillment in making something delicious and sweet. So, when I learnt I had diabetes, that was devastating. Thankfully, not long before my diagnosis, I discovered the joy of raw desserts. I love nuts in general especially desserts, so raw desserts are right up my alley. 

Recently, I found a couple of different recipes for "healthy" choc chip recipes. I tried two different ones, one using chickpeas as the flour replacement and another uses almond meal. I'd have to say that I much prefer the almond meal over the chickpea because even with the additional almond essence and everything else, you can still taste the chickpeas (which is not an issue if that's your flavour profile).

So, today I'm sharing this delicious recipe of low carb choc chip recipe with you. I've listed what I used instead of the original recipe. 

Ingredients:

▢2 cups blanched almond flour

▢1/4 cup tapioca starch

▢1 teaspoon baking powder

▢1 teaspoon vanilla extract

▢6 tablespoon maple syrup 

▢2 tablespoon coconut oil

▢1/4 cup milk of choice 

▢1/2 cup chocolate chips

Instructions 

Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside. 

2.In a large mixing bowl, combine your dry ingredients and mix well. 

3.In a microwave-safe bowl or in a saucepan over the stove, combine your coconut oil and syrup, and heat until melted. Whisk together until combined. 

4.Add the syrup/coconut oil mixture to the dry mixture, along with the vanilla extract and coconut milk, and mix very well. Fold in your chocolate chips. 

5.Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape. 

6.Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely. 

Note for next time: the dough was very moist which made it difficult to handle, next time I'll add more flour and shape it better. I might even cook it a little ittle bit longer because I like my crispy cookie exterior. Other than that, I love the taste and texture. It's quite a nice soft cookie. 

Recipe taken from this website https://thebigmansworld.com/healthy-chocolate-chip-cookies/?fbclid=IwAR1n-G8otfj9Vh4TaC4MW1gPRXl0fAIWz56SFxn_wubc3LxNj3gqmRzYtUI

I made the cookies a second time with the same recipe. This time it turned out a lot better and the dough was less sticky. I used cow milk instead of oat and Noshu (low sugar)choc chips.