I love challenging myself – in pretty much anything. Physical, mental…cooking, writing…I like to think outside the box and find new ways of doing things!
Besides being a healthier way of eating, one reason I love paleo so much is that it challenges me to think outside the box. You can’t just put wheat flour in everything. And trust me – almond meal, tapioca starch, and coconut flour act NOTHING like wheat flour.
Anyways, I wanted to make my friend some of my Chocolate Chip Cookies. However, I found out that the only sugar replacement she can eat is stevia. So I substituted stevia for the honey. When I tasted the dough, it tasted bitter. It didn’t have enough flavorful sweetness. So I added raisins, and they improved the flavor a lot. Since I couldn’t use Lily’s chocolate chips (they contain erythritol), I opted to use 1 ounce of 100% baking chocolate, chopped into chunks. The result was a denser cookie that needed less almond flour. But still delicious and full of flavor! The cookies were gone within 24 hours, and my friend liked them. I call that a success! Try them for yourself, and let me know what you think!
Chocolate Chunk Cookies, stevia-only
macros/cookie: 7.5 grams carbs, 10.3 grams fat, 4 grams protein
- 2 eggs
- 2 tablespoons coconut oil, melted (liquid)
- 1 tablespoon stevia powder
- 1 1/4 cups blanched almond flour
- 1/2 cup raisins
- 1/2 teaspoon salt
- 1 ounce 100% baker’s chocolate, chopped into chunks
- heavy sprinkle cinnamon
- Preheat the oven to 350 degrees Fahrenheit. Line a medium baking tray with parchment paper.
- Beat the eggs in a medium mixing bowl.
- Add the coconut oil and stevia, and beat again.
- Add the almond flour. Stir to combine.
- Add the remaining ingredients and thoroughly stir.
- Roll the dough into 12 equally-sized balls. Flatten each ball and place it on the tray.
- Bake for 10-15 minutes until the chocolate is melted and the cookies are a little brown around the edges. Enjoy!