I Like Cookies. Heck, I like sweets of pretty much any kind (except for those with TOO MUCH CHOCOLATE). As I have aged, however, certain ingredients (grains, legumes, processed sugar, processed foods, excess fruit) once eaten without concern now cause issues that I won’t discuss in this post. We’ll just skip over to my finding a different way to eat things that satisfy the sweet tooth. I wanted a cookie recipe that didn’t affect blood sugar or the G.I. tract, and also didn’t taste like cardboard or health. That’s why I posted this recipe. Also, I was testing a PAGE theory and I learned something new. One blog page per title. Many static pages per blog. Enjoy!
Chocolate Chip Cookies (modified original recipe* found on Primalpalate.com)
Snack, makes 45 cookies (or more)
Prep Time: 10 minutes
3 cups Blanched Almond Meal
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
½ cup Maple Syrup, Grade B
½ cup unsalted butter, softened*
2 ½ cups Dark Chocolate chips (60% cocoa or better)
- Preheat oven to 375 degrees.
- In a medium sized mixing bowl: combine dry ingredients.
- In a small mixing bowl: beat eggs, maple syrup and vanilla extract with a hand mixer until combined.
- Pour wet ingredients into dry ingredients and beat with a hand mixer until combined.
- Mix in softened butter, blending until well combined.
- Stir in chocolate chips with a spoon or rubber spatula.
- On a parchment-lined baking sheet: drop balls of cookie dough (a little smaller than a ping pong ball)
- Bake for 15 minutes.
- Eat these – YUM!
Should be eaten within a week to 10 days. (If you can make them last that long!)