My Clean Eating Cookie Experience

Well, we took a stab at making a clean chocolate chip cookie this weekend in attempts to have a healthier, delicious treat to bring to an office party.  I believe I made an unfortunate substitution that altered the result more than I would have hoped! 

You’ll note the recipe below calls for almond flour.  Not having any almond flour in the house, I attempted to substitute it for whole wheat flour instead.  I won’t know for sure until I try it the correct way, but I **think** the flour substation caused the consistency to be a little crumblier and dryer than it should have been.  {At least I hope that was the cause!}  Consistency is the reason I made cookie bars instead of balls, too.

See original recipe below and let me know how it works for you!

Ingredients:
3 C Almond Flour
1 tsp baking soda
¼ tsp sea salt
¼ C extra-virgin coconut oil, melted
¼ C pure maple syrup or raw honey
1 large egg
2 large egg whites
1 tsp pure vanilla extract
1/2 C semi-sweet (or dark) chocolate chips

Preheat oven to 375 degrees. 
Combine dry ingredients in a medium bowl and set aside.
Beat oil and maple syrup in a large bowl until creamy
Add eggs and vanilla.  Beat for an additional 2 minutes
Add dry ingredients into egg mixture and blend until smooth.
Add chocolate chips and mix.
Drop balls of dough onto cookie sheet and bake for 14-16 minutes.
Store in an airtight container.

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