Sugar Free Almond Flour Chocolate Chip Cookies

Sugar Free Almond Flour Chocolate Chip Cookies!

Almonds and chocolate are the main protagonists of these soft biscuits that you will not be able to stop eating. They do not contain eggs, and they are gluten and sugar free (as all of my recipes)

Before preparing your sugar-free almond flour chocolate chip cookies, it is necessary to make almond milk. Why? In addition to being good for dipping biscuits, you need almond pulp, or the rest of the milk preparation. This way you will get delicious homemade almond milk, but also used leftovers from it in a delicious sweet snack.

Prepare Your Almond Milk First

Almond Milk

  • 1 cup almond
  • water
  • a pinch of salt

  1. Soak almonds in water overnight.

  2. Strain and wash them the next day.

  3. Put in a blender with 5 cups of fresh water and a pinch of salt. Mix for 3-4 minutes (maybe less / longer, depending on the strength of the blender) in a blender and strain through clean gauze and / or cloth.

  4. Drain the pulp well and keep the almond milk in a bowl with a cork in the fridge. The cleaner / more sterile the procedure and the dishes, the longer the milk will last.

Creating your almond milk is really easy, and preparation takes no time. You can buy fresh almond milk in stores, but I always prefer making my own food. Once you soak them overnight, it will only take a minute or two to drain them (and trust me, it’s worth it!).

Once you’re done with your almond milk, you’ll be ready to start making your sugar free almond flour chocolate chip cookies. It will be recipe you’ll never forget.

Instead of eggs, I use canned chickpeas, so-called aquafabu. It turns into foam / whipped cream by mixing, like egg whites. It is very easy to prepare, just follow the recipe. Here, it seems that this recipe uses all the “leftovers”, including water from a can of legumes. Real quarantine cookies

Sugar Free Almond Flour Chocolate Chip Cookies In 7 Steps

Follow the recipe below to make your cookies:

Sugar Free Almond Flour Chocolate Chip Cookies

  • 1/2 cups coconut oil ((solid, slightly softened at room temperature))
  • 1 tbsp vanilla powder/vanilla extract
  • 4 tbsp aquafaba (canned chickpea water *)
  • 1 cup almond flour
  • 1/2 cups almond pup ((from making almond milk)))
  • 1/2 tbsp baking powder
  • 1/4 tbsp baking soda
  • 1/2 cups pieces of dark chocolate
  • pinch of salt

  1. The first step in preparing your sugar free almond flour chocolate chip cookies is to reheat the oven to 190 degrees and line the baking sheet with baking paper.

  2. Put softened coconut oil / butter in a larger mixing bowl and add vanilla. Mix for a few moments with a hand mixer until combined.

  3. In another bowl, mix the aquafab into the whipped cream. The bowl in which you mix, as well as the mixer spoons, must be clean, especially without oil, otherwise the whipped cream will not work. You can add ¼ teaspoons of lemon juice or apple cider vinegar or xanthan gum (if you have it) to make the whipped cream faster and more stable. The foam / whipped cream is ready when it does not move or stand firmly like whipped cream in the bowl.

  4. In a bowl containing the oil and vanilla mix, add almond flour, almond pulp, baking powder, baking soda and mix. Lightly mix the whipped cream into the mixture. Do not mix for too long, it is enough to combine the ingredients.

  5. Place the mixture on a baking sheet lined with baking paper. You can shape / remove with an ice cream spoon or take the mixture with a large spoon and shape the ball with your hands. Do not squeeze the mixture too much. Place the balls on a baking sheet lined with baking paper and be sure to leave a space between them as they spread.

  6. Bake your sugar free almond flour chocolate chip cookies for about 8-10 minutes. You will notice they are done when they are nicely spread out and lightly squeezed. They must remain soft to the touch as they compress when cooled.

  7. Remove the sugar free almond flour chocolate chip cookies together with the baking sheet and allow to cool in it. You can keep the biscuits in a container with an airtight lid to keep them soft but you can also keep them in the air, but then they will harden.

* You can also use water from another can of legumes, but the water from chickpeas has the mildest taste, almost none. You can also use water if you cook chickpeas at home but the result could be a bit different.

** Almond pulp must be well drained, light to the touch.

Tada! And your sugar free almond flour chocolate chip cookies are ready to go!

Simple, huh?

I hope you enjoy my recipe, and if you do, let me know in the comments below!

– Luka