Preparation
- Preheat oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- In a small bowl, whisk the egg and egg yolk together. In a medium bowl, add the almond butter, coconut sugar, erythritol, baking soda, vanilla and salt. Pour in the whisked egg and stir well to combine. Fold in the chocolate and stir to incorporate.
- Using a tablespoon or a cookie scoop, drop 1 Tbsp. balls onto the lined cookie sheet. Leave 2 inches of space as they will spread quite a bit.
- Transfer to oven and bake 9-11 minutes or until edges just start to brown. Remove from oven, let cookies cool on pan for 5
minutes, and sprinkle with Maldon, if using.
- Transfer to a cooling rack to cool completely.
* Using a blend of erythritol and coconut sugar helps to achieve the chewy
texture while reducing the sugar content. You may use all erythritol or all coconut sugar, if desired. If using all erythritol, add 10-15 drops of liquid stevia to the dough to sweeten.
Nutrition Information Per Serving (Coconut Sugar/Erythritol blend)
169 calories, 14 g fat, 2 g
saturated fat, 8 g monounsaturated fat, 3 g polyunsaturated fat, 35 mg cholesterol, 16 g carbohydrate, 5 g sugar, 3 g fiber, 6 g protein
Nutrition Information Per Serving (Erythritol/Stevia blend)
162 calories, 14 g fat, 2 g saturated fat, 8 g monounsaturated fat, 3 g polyunsaturated fat,
35 mg cholesterol, 20 g carbohydrate, 3 g sugar, 3 g fiber, 6 g protein
Here's to enjoying sweet treats that won't sour your health!
To Your Health,
Kelley Herring
Healing Gourmet
P.S. Love sweets but don’t want your blood sugar to spike? Check out this 100% natural treatment that can help stabilize blood sugar and make you feel younger and more energized.
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