I am not going to lie… these might be my new favorite cookies to make. We had them all of 2 days in our house before they were GONE!
They’re light, fluffy and not too sweet- but you wouldn’t believe there is no added sugar in them! Also, if you’ve been following me you know that I have absolutely no problem with clean sugar- I frequently use maple syrup, raw honey and coconut sugar! But right now I am temporarily trying to stay away from any kind of sugar (yes, that means fruit) because of my leaky gut. It’s SO much harder than I thought it would be, especially without fruit! (But I still cheat with wine sometimes hehe)
The two things that made these cookies “sugar free” are the Lily’s Sweets Dark Salted Almond Bar and Lakanto Maple Flavored Syrup- again, I probably wouldn’t use these all the time because pure maple syrup is only one ingredient compared to the four in this syrup, but these are both the cleanest option for no sugar and actually taste good!
So alas, here is the recipe that I got from Uncommonly Well- with just a few sugar free swaps- and definitely check out her website for more great recipes too!!
- 2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1/4 cup lakanto maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 egg, room temperature
- 1 Lily’s Sweets Salted Almond Bar, chopped
In a large bowl, whisk together all the dry ingredients- almond flour, baking soda, and himalayan salt.
In a small bowl, whisk together all the wet ingredients: maple syrup, melted coconut oil, vanilla extract, and egg. Once combined, add the wet ingredients to the dry, and whisk them together.
Stir in the chocolate bar pieces, cover the bowl with a towel, and refrigerate the dough for 20 minutes.
Preheat the oven to 350°F, and line a baking sheet with parchment paper. When the dough is done chilling, form it into balls and place on the baking sheet.
Bake the cookies for 10-12 minutes. Enjoy!