- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 145.0
- Total Fat: 13.4 g
- Cholesterol: 15.5 mg
- Sodium: 35.8 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 1.7 g
- Protein: 3.7 g
Almond Flour-Sugar-free-chocolate crispSubmitted by: WANNABESINGER9
IntroductionAdapted from http://eat-drink-love.com/cate
age/2/ Adapted from http://eat-drink-love.com/cate
– 1/2 cup (1 stick) unsalted butter, softened--I would like to try coconut oil next time for a different hint of flavor..and will try less butter next time and maybe add in applesauce or banana, though I don't think it will be as crunchy
– 2 cups almond flour
– 6 tbs. Stevia or Splenda + 2 tbs. brown sugar*--I used all stevia, no brown sugar
– 1/2 tsp. salt
– 1 tsp. vanilla
– 3 tbs. unsweetened cocoa powder
– 1/2 cup semi-sweet or sugar-free chocolate chips (optional)--I did not add any
Use stevia to taste--my first batch was bitter b/c I added in too much!
I did a combination of powdered stevia and liquid form.
2. Line a baking sheet with a non-stick mat or parchment paper. Scoop out batter about 1-2 tbs. (it really depends on how big you want your cookies to be!) at a time and roll into a ball. Place the dough balls on the baking sheet leaving enough space to smash the cookies down. Using the back side of a fork, smash the cookies down so they are about a 1/4 of an inch thick. Bake for about 35-40 minutes. Let cookies cool completely before serving.
- If you want to make these completely sugar-free, replace the brown sugar with two additional tablespoons of the sugar substitute of your choice.
- Be careful when handling and storing these cookies. The almond flour makes them extra crumbly!
Serving Size: about 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user WANNABESINGER9.