After experimenting during the holidays, I have come up with an (almost) Paleo version of a dark chocolate chip cookie that is to die for. Its low in sugar, and contain no grains. Its just as satisfying with a cup of the Gold Blend Lyon’s Irish Tea or a glass of cold milk. 😉
- 150 grams of Almond flour
- 50 grams of 99% Lindt Dark Chocolate
- 40 grams of 85% Lindt Dark Chocolate
- 1/4 cup of Unsweetened Cocoa Powder (I used Nua)
- 1 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla powder(I used Nua but if you don’t see the brand at the shop, you can scrap one vanilla bean)
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 cup of unsalted soft butter(leave out for 30-60 mins in room temperature)
- 1/2 cup of coconut palm sugar
- 1/4 cup of xylitol
- 1 Tablespoon of Psyllium Husk (This is optional as well, but is used to helps to bind cookies made with almond flour or it may get too crumbly)
- 1 large cold egg
- 1 1/2 teaspoon of vanilla extract
- Handful of semi-sweet chocolate chips(optional) and 1/4 cup of cocoa nibs
Optional: Add 1/2 shot of espresso to bring out the chocolate flavours.
- Place a rack in the middle of the oven. Preheat to 180 degrees C. Line two baking sheet with parchment paper.
- Break up the Dark Chocolates. Put the Dark chocolates 85% and 99% into a heatproof container in a saucepan of barely simmering water. Stir the chocolate occasionally until melted and smooth. Remove from water and set aside.
- Sift the flour , cocoa powder, baking soda, cinnamon, vanilla powder, and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on low, beat the butter, coconut sugar and xylitol until smooth. (1 minute)
- Add the melted dark chocolate into the butter and sugar mix until blended.
- Add the large egg and vanilla extract until blended. (1 minute)
- Add the flour mixture until incorporated.
- Fold in the chocolate chips and cocoa nibs.
- Using soup spoon, scoop one spoonful onto baking sheet. Space cookies approximately 3 inches apart to give them room to expand. You should be able to fit 12 per tray.
- Bake one sheet at a time. It should be in the oven for 12-16 minutes. Be sure to take a peek at them at 12 minutes, if you want them to be a little crispier, leave them in for longer.
- Cookies can be wrapped in waxed paper and stored in freezer for in case of emergency sweet attacks!