Desserts

Gluten-Free Sugar-Free Chocolate Chip Cookies

READY IN: 22minsYIELD: 48 Cookies

INGREDIENTS

  • 12 cup extra virgin light olive oil
  • 14 cup monk fruit sweetener (not granulated)
  • 14 cup stevia brown sugar
  • 1teaspoonvanilla
  • 1 egg 1 egg white
  • 2 12 cupsalmond flour
  • 12 teaspoonbaking soda
  • 14 teaspoonsalt
  • 1 full bag of hershey’s sugar-free chocolate chips
  • NUTRITION INFO

    Serving Size: 1 (204) g

    Servings Per Recipe:1

    Calories: 24.9

    Calories from Fat 20 g 81 %

    Total Fat 2.2 g 3 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 26.7 mg 1 %

    Total Carbohydrate1.1 g 0 %

    Dietary Fiber 0 g 0 %

    Sugars 1.1 g 4 %

    Protein 0.1 g 0 %

    DIRECTIONS

  • Combine sugar, eggs, oil, vanilla.
  • Add almond flour, baking soda, salt.
  • Add 1 full bag of Hershey’s sugar-free chocolate chips and stir.
  • Dough should be sticky and sticking to the sides of the bowl.
  • Scoop out small cookie scoop sized balls on ungreased cookie sheet.
  • Bake at 350 degrees for 12 minutes. Move racks up from the bottom element so the don’t get too dark. Remove from pan to cooling rack immediately out of oven. Let cool slightly, but when they’re still a little warm, put in an airtight container. They stay soft for about 5 days, if they last that long without everyone eating them!
  • Alternate: Substitute oil for pumpkin puree and add 1 teaspoon pumpkin pie spice.
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