A few days ago I sent out an email asking which of your favorite dessert recipes you’d like to get a Real Healthy Makeover. Quite a few of you sent me some tasty dessert ideas, and I’m having fun converting these to gluten+sugar+dairy free, healthy yet still tasty versions of the originals.
Blog reader, Diana H., was the first to reply with a request for crispy chocolate chips cookies. She enjoyed my classic Caveman Cookies, but her husband wants his cookies crispy! It took a little work, but here you go, crispy cookies!
Next up is Tammie B.’s recipe for Strawberry Cheesecake Cobbler…
1 cup blanched almond flour
½ cup coconut flour
2 tablespoons arrowroot starch
¼ teaspoon sea salt
½ cup pure maple syrup
1 omega-3 egg
½ teaspoon vanilla extract
¼ cup coconut oil, melted
½ cup mini dairy-free soy-free chocolate chips
In a medium bowl combine the almond flour, coconut flour, arrowroot and salt.
In another medium bowl combine the syrup, egg and vanilla. Add the wet ingredients to the dry ones and combine.
Slowly add the coconut oil and mix well. Add the chocolate chips.
Form the dough into a 2-inch in diameter log. Tightly cover with plastic wrap and freeze for 2 hours.
Preheat the oven to 350 degrees F. Lightly grease a baking sheet.
Carefully slice the dough log into very thin rounds. The thinner your rounds, the crispier your cookie. Place the rounds on your prepared sheet, and bake for 12-14 minutes, until golden brown.
Remove from oven and allow to cool completely. For extra crispy cookies, store in an air-tight container in the freezer.
Calories: 70
Fat: 4g
Carbohydrates: 6g
Sodium: 18mg
Fiber: 1g
Protein: 2g
Sugar: —