The most quintessential dessert of all time is probably the chocolate chip cookie. Brownies, apple pie, and chocolate cake might come close, but the chocolate chip cookie has been an American staple for ages.
It all started in 1938, when Ruth Wakefield created this truly delicious cookie and chocolate mixture at her restaurant, Toll House, in Whitman, Massachusetts (read more about the history of the chocolate chip cookie here).
Since then, think about the billions of chocolate chip cookies that have been made. It’s quite amazing, when you think about it.
So when it comes to being low-carb, and seeing chocolate chip cookies everywhere, a huge part of my taste buds sigh in disappointment.
But after trying multiple chocolate chip cookie recipes, I finally found one that could compare to the cookies of my gluten-filled, high-carb past. Try this recipe- your tummy will thank you!
Let me know how yours turns out in the comments below!
LOW CARB, VEGAN, GLUTEN-FREE CHOCOLATE CHIP COOKIES
(adapted from Beauty and the Foodie Blog)
- 1 ¼ cup almond flour
- 1 tbsp coconut flour
- 1 ½ tsp baking powder
- Pinch of sea salt
- ½ cup sweetener (we use xylitol)
- ½ cup Lily’s chocolate chips
- 5 ½ tbsp grass-fed butter, softened (but not melted)
- ½ tsp vanilla extract
- 1/2 tsp Lakanto maple syrup (optional- for sweeter cookies)
- 1 small banana, mashed
- Preheat oven to 325 degrees
- With a hand mixer, combine butter and sweetener
- Mix in all other ingredients except for chocolate chips
- Fold in chocolate chips
- On a lined baking sheet, place small balls of dough 1.5 inches apart (they will spread!)
- Bake for 15 minutes, or until edges are golden
- Let them sit until they are cool, this gives them time to set