If there's one thing that we love, one thing that feels like the worst kind of sacrifice to make when eating for health, it's the thought of giving up baked goods. Warm, heavenly creations made from simple flour and sugar.
So, the decision actually wasn't so hard after all--I just needed to choose an all-time classic and go into experimental kitchen mode to reinvent the recipe.
I'm originally American, so for me, there's nothing more classic than the humble yet beautiful Chocolate Chip Cookie. But not the sawdust-y version you find with the big supermarket brands. I'm talking about the gooey delight of a perfect batch made from scratch at home. Eating them straight from the oven while they're still warm. Letting the scent of chocolate and vanilla wrap around you until you think you might burst.
Instead of wheat flour, cane sugar, and chocolate chips, we'll be using ground almonds (plus xanthan gum to replicate the binding function of gluten in wheat), liquid stevia, and cacao nibs. But otherwise, it's surprising how little adjustment of this classic is required. It only took me three attempts to get it just right!
These won't be quite as sugar-y as you might remember, and I do encourage you to play around with the amount of stevia used to adjust the sweetness to your particular tastes. (I even jimmied failed batches 1 and 2 by adding just the tiniest amount of liquid stevia across the surface of the baked cookies to save them from ending up in the bin!) But they do have the same feeling of butter-vanilla-sweetness that you'll be looking for. And the ground almonds give a chewy, gooey texture to the cookie that you'll just love straight out of the oven. The cacao nibs are chocolate in the purest, truest form--but they don't melt. Honestly, though, I just don't think you'll mind. I love cacao nibs for two reasons: first, they look exactly like chocolate chips and are just as easy to use; pour 'em in, and you're done! Second, they deliver an unadulterated chocolate punch that I adore--but if you'd prefer to cut a bar of 100% chocolate into small chunks, that would work just as well.