By Samantha Taylor, Health and Fitness Expert
One thing that comes with holidays is lots of tempting food around that’s full of sugar. The challenge is, if you eat too much sugar it can suppress your immune system (so you get sick easier), makes you hungrier and crave it even more, so you eat more. And that all contributes to weight gain. Since I kicked my sugar habit over 9 years ago, I don’t play around with those issues anymore, but I enjoy having some sweet tasting foods sometimes, especially during the holidays. Here is a recipe for chocolate chip cookies that you will be amazed they don’t have sugar. And get four more recipes here, including fudge. Merry Christmas!
https://samanthataylor.com/cookierecipes
Delicious Chocolate Chip Cookies
Ingredients
2/3 cup almond flour
1 cup sugar-free sweetener (I like Pyure or Swerve, the best)
3 eggs (I prefer cage-free eggs)
8oz cream cheese, softened & 2 tbs butter, softened
1/4 t salt
1/4 t vanilla
1/2 t xantham gum
1/2 t baking powder
1 tablespoon coconut flour (if you can’t get this, its optional to leave out – it will NOT make it taste like coconut)
1 tablespoon almond butter (optional, any nut butter will do but not required)
1 1/2 cups sugar-free chocolate chips of choice (Lily’s Chocolate Chips are the best option and Publix sells this. If you can’t find them get them on Amazon. Last choice would be Hershey’s has a sugar free one sweetened with maltitol, however this sweetener is not my favorite option – found this at Wal-Mart and Publix.
Directions
• Cream together butter, cream cheese, cashew butter and sweetener. Add in eggs one at a time, mixing well in between each.
• Add remaining dry ingredients (except chocolate chips) and mix well
• Add in chocolate chips
• Put the mix in the freezer to harden up a bit (10 minutes or so, roughly as long as it takes to heat the oven)
• Preheat oven to 350
• Spoon cookies onto lined baking sheet (about 1 tablespoon sized cookies) and bake for 20 minutes or until the top of the cookie is no longer moist and begins to brown on the raised parts.
When I made these, they still looked moist after 20 minutes, so I even cooked them 6 minutes longer and they still looked moist so I took them out anyway. They were done, they just don’t “brown” on the top like other cookies. So do the test at 20 minutes of sticking a knife in it and if no dough sticks to it, it’s done.