Almond Flour Dark Chocolate Chip Cookies

This month’s recipes focus on low carb/diabetic-friendly selections. They may be low in carbohydrates, but certainly do not lack in flavor. Whether you are trying to eat fewer carbs to lose weight or want to eat healthier, give these a try.

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Almond Flour Dark Chocolate Chip Cookies

Makes 20 cookies.

Course Dessert

Ingredients

• 2 c. blanched almond flour (not almond meal)
• 1/2 t. sea salt
• 1/2 t. baking soda
• 6 T. unsalted butter room temperature
• 1/3 c. maple syrup or honey
• 1 to 2 t. vanilla extract
• 1/2 c. dark chocolate morsels

Instructions

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Combine almond flour, salt and baking soda in a small bowl.
• Beat butter, syrup and vanilla until combined.
• Gradually beat in flour mixture.
• Stir in morsels.
• Drop dough by level tablespoons onto prepared baking sheets.
• Bake for 13-14 minutes or lightly golden around edge.
• Cool on baking sheets for 15 minutes; remove to wire racks to cool completely. Do not handle cookies for at least 15 minutes or they will break. Store in airtight container. Best when eaten within 2 days. Makes 20 cookies.

Notes

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We need recipes! Upcoming monthly topics include Asian-inspired dishes, gluten-free recipes and summer recipes. Please email submissions to finestcooking@icl.coop or mail them to Finest Cooking c/o Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include your name, address, phone number (for questions), and the name of your electric cooperative. Recipes not included in the magazine can be found on our website at icl.coop/finestcooking.