Jeff has been the parent baking with Carter lately. He discovered this gluten-free, low-carb, higher-protein recipe for chocolate chip cookies from Healthy Fellow. I’ve happily (and quickly) consumed the results. Last night, Jeff and I baked the cookies together. By this afternoon, they were all gone—not even one left for a photo.

A vanilla note: The original recipe calls for 2 tablespoons of vanilla, to mask the almond taste and increase the antioxidants. With this batch I used 2 teaspoons—I like the almond taste—so if you’re running short on vanilla, rest assured, it’s a forgiving recipe.

A sweet note: It’s likely that you don’t have the natural sweeteners erythritol and stevia in your pantry. If your grocery store doesn’t carry them, try a health food store. It’s worthwhile to seek them out and experiment with them as a sugar substitute in other contexts; for example, Jeff replaced sugar with stevia for his coffee quite a while ago.

Healthy Chocolate Chip Cookies

3 cups almond flour, sifted

½ teaspoon baking powder

½ teaspoon salt

¾ cup butter, preferably grass-fed, melted

½ cup erythritol

1 teaspoon powdered stevia

2 eggs, preferably organic omega-3 room temperature (place in bowl of warm water to bring to room temperature more quickly)

2 tablespoons vanilla extract

½ cup dark-chocolate chips

Preheat the oven to 350°F. Line two baking sheets with parchment paper (or silicone baking liners). In a mixing bowl, whisk together the almond flour, baking powder, and salt. In a separate bowl, whisk together the butter, erthritaol, and stevia; add the eggs one at a time, then the vanilla. Add the liquid mixture to the dry ingredients and mix until combined (do not overmix). Fold in the chocolate chips evenly. Drop 12­–14 rounded tablespoons of dough (I love my cookie scoop) on each prepared baking sheet. Bake for 20 minutes or until the edges begin to brown. Remove from the oven and cool on the sheet for 10–15 minutes, then transfer to a wire rack to cool completely.

Adapted from Healthy Fellow

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