I'm stressed. I've got some important career-related decisions I have to make and I'm struggling with them. I hate making these kinds of decisions. Essentially I'm trying to weigh risk versus potential benefits, and, like many people I don't like uncertainty. Nor am I a big risk-taker, at least when it comes to financial matters.
So one day last week I arrived home after a meeting feeling particularly conflicted and anxious so I did what I always do when I feel this way: I baked.
I decided to make cookies using some of my sugar-free chocolate chips, and see if I could make some gluten-free ones that would pass muster with my fussy folks.
Whoa Nelly, these were a big hit with everyone! Sweet, soft and super chocolately, no one suspected how darn healthy they were. Big A declared them, "Awesome!"
See, sometimes stress is a good thing!
Double Chocolate Chunk Cookies (Vegan, Sugar-Free + Gluten-Free)
1/4 cup coconut oil, melted
2 flax eggs
1 cup xylitol, erythritol or stevia baking blend
1 tsp vanilla extract
2 cups almond meal/flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar-free or regular dark chocolate chips or chunks
Whisk together wet ingredients in a large bowl. Stir together dry ingredients and add to wet. Mix in chocolate. Let batter sit for about 15 minutes. Roll into balls and place on parchment-lined baking sheet (leave enough room for them to spread). Bake at 350F for about 16 minutes. Let cool completely before removing from baking sheet (at least 30 minutes or they'll fall apart!). They'll firm up even more and get chewy the next day. Store in an airtight container for up to 2 weeks. Makes 18 large cookies.
Note to self: Photographing the cookies on the chocolate-smudged parchment paper looks crappy.
Reply to self: I don't care, I'm busy and lazy and hate photographing food!
This recipe has been submitted to Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.