Let’s cut to the chase: who would say no to this cookie?
A large segment of the population is currently in self-quarantine, and honestly, it can be very rough emotionally. Keeping busy may be key to maintaining our sanity in this trying time. I’ve created this recipe for healthy chocolate chip cookies that are easy to make – I’ve also included modifications for people who are low-carb, keto, or type 2 diabetic.
Those who normally work from home and those who are newly adjusting to working from home can both benefit from a little light baking every now and again. For health-conscious bakers, you shouldn’t need to pick up anything from the store. Need a substitute not listed? Let me know how I can help.
Healthy Self-Quarantine Chocolate Chip Cookies
Prep Time: 10 minutes
Bake Time: 12-15 minutes to taste
Makes 12 cookies
Ingredients:
- Almond Flour – 1 1/2 cups
- Splenda – 1 cup
- (or, for keto, monkfruit sweetener – 3/4 cup)
- Baking Soda – 1/4 tsp
- Xanthan Gum – 1/2 tsp
- (or, as this is a costly ingredient, 1/2 tsp chia seeds)
- Salt – 1/4 tsp
- Vanilla Extract – 2 Tbsp
- Egg – 1 whole
- Unsalted Butter (melted) – 1/2 cup
- Chocolate Chips – 3/4 cup
- (for low-carb/keto/diabetic, use sugar-free chocolate chips or carob chips)
Instructions:
- Preheat oven to 350* F
- Mix dry ingredients in a medium mixing bowl until well-blended
- In a small mixing bowl, mix vanilla, egg, and melted butter
- Pour wet mix into dry mix and use a cake spatula to mix everything into a thick dough
- Fold the chocolate chips (or substitute) into the dough
- Form dough into 12 balls of dough and evenly space the dough balls across a baking sheet lined in foil
- For thinner cookies, smash dough down halfway; for thicker cookies like the one pictured above, leave them rounded
- Bake for 12-15 minutes until desired level of softness has been reached
- Allow cookies to cool before eating as flavors continue to marry throughout the cooling process
I hope you enjoy these cookies! Happy self-quarantine!
