Healthy Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
½ cup almond butter½ cup apple sauce½ cup erythritol ½ tsp stevia 1 1/2 tsp vanilla extract5 tbsp egg whites or 3 egg whites1 1/2 cup brown rice flour (preferably sprouted) 1/2 cup ground flax seeds1 tsp baking powder 1 tsp cinnamon 1/2 cup dark chocolate chips 1/2 cup rolled oats 1/2 cup raisins
1. In a mixing bowl, cream together first 4 ingredients.
2. Beat 3 egg whites into the creamed mixture, one at a time.
3. Stir in 1 ½ tsp. vanilla extract.
4. In a separate bowl, combine the flour, flax, baking soda & cinnamon well.
5. Gradually mix the dry mix into the wet mixture. Do not over-mix.
6. Fold in the remaining ingredients.
7. Chill the dough in the refrigerator for at least 1 hour.
8. Preheat the oven at 350 degrees F. Line cookie sheets with parchment paper.
9. Scoop tablespoonfuls of dough onto the ungreased parchment paper.
10. Bake for 15 minutes.
11. Cool the baked cookies for 5 minutes before transferring to a wire rack to cool completely.
Serving Size: 54 1 tbsp sized cookies
Number of Servings: 54
Recipe submitted by SparkPeople user STIEHLROD.
2. Beat 3 egg whites into the creamed mixture, one at a time.
3. Stir in 1 ½ tsp. vanilla extract.
4. In a separate bowl, combine the flour, flax, baking soda & cinnamon well.
5. Gradually mix the dry mix into the wet mixture. Do not over-mix.
6. Fold in the remaining ingredients.
7. Chill the dough in the refrigerator for at least 1 hour.
8. Preheat the oven at 350 degrees F. Line cookie sheets with parchment paper.
9. Scoop tablespoonfuls of dough onto the ungreased parchment paper.
10. Bake for 15 minutes.
11. Cool the baked cookies for 5 minutes before transferring to a wire rack to cool completely.
Serving Size: 54 1 tbsp sized cookies
Number of Servings: 54
Recipe submitted by SparkPeople user STIEHLROD.
Nutritional Info Amount Per Serving
- Calories: 59.7
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 16.6 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 3.2 g
- Protein: 1.8 g
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