Gluten-free, sugar-free, gooey and chewy… it doesn’t get any better than that! Smooth creamy almond butter with a touch of buckwheat flour makes for a protein and fiber packed cookie that does more than just satisfy the sweet tooth.
This chocolaty treat is a snap to make, which is helpful since they don’t last long around my house… um and it’s just me and my husband, Brad!
Now don’t get carried away and eat a bunch of these cookies all at once. Since xylitol is a sugar alcohol the body processes it differently than regular sugar, so you need to slowly integrate it into your diet. Some people are more sensitive than others, so just have one or two and you shouldn’t have a problem. The great thing is since this cookie is so nutrient dense, one or two are super satisfying…. unlike a regular cookie that keeps you coming back for more and more….. and more!
Chewy Chocolate Cookies
A chocolaty gluten-free and sugar-free cookie that’s sure to please your sweet tooth!
- 2 large organic eggs
- 1 cup raw unsalted creamy almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- 12 drops KAL liquid stevia
- ½ cup xylitol
- ¼ cup unsweetened cocoa powder
- 2 tablespoons buckwheat flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup shredded dried coconut (optional)
- Preheat oven to 350°. Line 2 cookie sheets (I use an 18 x 13 cookie sheet) with parchment paper. (I use the same parchment paper later to store them)
- Beat eggs with an electric-mixer in a medium bowl and then add almond butter, vanilla, apple cider vinegar and liquid stevia. Do not mix the rest of the wet ingredients together.
- Add dry ingredients (xylitol, unsweetened cocoa powder, buckwheat flour, baking soda, sea salt and dried coconut, if you so desire) in a separate large bowl and whisk together.
- Combine the wet and dry ingredients and mix well with an electric-mixer until thoroughly mixed. At first it will seem too dry, but keep mixing and it will form into a thick, fudge-like dough. Finish mixing with a spatula to make sure it is well mixed.
- I use a 1 ½ tablespoon cookie scoop to evenly portion out the dough onto a cookie sheet. Flatten the cookies gently using the back of a spoon or your fingertips.
- Bake for about 12 minutes. The cookies will be soft and moist on the inside. It’s a little hard to tell when they are golden brown because they are already brown…so I tend to cook them about 12 minutes, they will still be gooey and moist on the inside! Cook less when in doubt, they firm up as they cool… do NOT overcook.
- Cool the cookies on a cooling rack for 10-15 minutes.
- After they are completely cooled use parchment paper to separate them and store in a ziplock bag or airtight container.
Makes 16-18 cookies
These freeze great too and no need for thawing, so you always have a sweet treat on hand to satisfy those cravings!