I had a lot of doubts going into this recipe as to whether it would actually taste anything like a chocolate chip cookie. Listen to the main ingredients and you will know what I mean: almond flour, agave, & grapeseed oil. Hmmm….Where is the butter? Where is the egg? But the moment I tried the cookie dough, my doubts fled! Delicious! It tasted just like normal cookie dough, and yet it was low-glycemic (and though not intended, gluten free and vegan.)
I am not exaggerating when I say that I love these cookies! Doug really likes the taste, though he feels like the texture is a little different. I didn’t notice a different texture at all though. You’ll have to let me know what you think if you try them.
One note is that unless you want to burn them, they come out as a softer type cookie, so keep that in mind. I brought them to small group tonight, a little nervous of what everyone would think of my first attempt at low-glycemic cookies, but I was so happy when they really liked them! (And they weren’t just being nice. 🙂 )
This recipe is definitely a winner!
DARK CHOCOLATE CHIP COOKIES
This awesome recipe is from Elana’s Pantry …I would encourage you to check out her site!
Serving Size: 24 cookies
- 2 1/2 cups Blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup grapeseed oil
- 1 tbsp vanilla extract
- 1/2 cup agave nectar
- 1 cup dark chocolate chips
- Combine dry ingredients in a large bowl.
- Stir wet ingredients together in another bowl.
- Mix wet and dry ingredients together.
- Form 1 inch balls and press onto a parchment paper lined baking sheet.
- Bake at 350 degrees for 7-10 minutes.
- Cool and serve.
*Elana is very particular about the type of almond flour she uses, so you might want to read her site and find out what she recommends and why. I have the one she uses and I love it!