Sugar Free and Flour Free Chocolate Chip Cookies
This is a modification of a chocolate chip cookie recipe I found at iheartvegetables.com. It uses chick peas instead of flour. This idea totally blew my mind. It really does work beautifully.
However, I didn't want to use maple syrup or nut butter as they used in their recipe. Also didn't want to use regular chocolate chips. I wanted to keep it sugar free.
So, I just changed things up a bit to suit my own personal needs. The original idea is not mine, but I thought it might be helpful to some to know that it can be successfully adjusted without sugar or nut butters.
I still used nuts. Just straight up ground almonds. Allulose replaced the maple syrup. Sugar free chocolate chips instead of regular.
If you absolutely cannot use nuts at all, a mixture of ground oats and oil would probably work.
1 can chick peas, thoroughly drained and rinsed
1/3 cup ground raw almonds
1/4 cup ground old fashioned oats
1/2 cup allulose
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 an 8 oz bag sugar free chocolate chips
Thoroughly grind both the almonds and the oats in a spice grinder.
Add all ingredients except the chocolate chips to a food processor and buzz until a moist cookie dough texture is achieved.
Remove to a mixing bowl and stir in the chips. Cover and chill in the fridge for 30 minutes.
Use a 1.5 inch spring loaded scoop to arrange the mounds on a lined/greased baking sheet. Press the mixture firmly into the scoop so it's packed tightly.
Flatten the little cookie mounds to the approximate shape of a finished baking cookie. They will not spread the way standard cookies do while baking.
Chill the tray of cookies in the fridge while the oven heats to 350 F.
Bake for 16 minutes.
Cool thoroughly before attempting to move the cookies to a storage container.
Chill a again for at least a few hours.
While you can eat these cookies once they've cooled to room temp, I think that the taste and texture is much better after a little while in the fridge.
Yields approximately 16 cookies.