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Chocolate Chip Cookies

Chocolate Chip Cookies

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When we choose sweets, they are almost always baked at home.  We try to limit refined sugar but we do use a little fruit, honey and maple syrup  (and chocolate chips (mainly dark) are pretty much our holdout in prepackaged candy).

By now most of us have at least heard of peanut butter cookies cookies made with no flour.  There are recipes all over the web and it basically boils down to peanut butter, egg and sugar.  So last night I started wondering if it would be possible to make a chocolate chip variety using a natural sweetener like honey.  A quick google search resulted in many varieties with most of them containing the same 4 ingredients at least as a base.  So we decided to give it a shot.

The “batter” seems impossible and like it won’t work at all.

But have faith.

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No Grain, Almost Impossibly Good, Chocolate Chip Cookies

Preheat oven to 350

2 1/2 cups peanut butter (could possibly substitute with almond butter?)

1/2 cup honey (up to about 3/4 cup depending on how sweet you like baked goods)

2 large eggs

1/2 – 1 cup chocolate chips (whatever kind is in your eating philosophy)

Mix the first 3 ingredients together until combined.  We used a spoon and it took maybe 3 minutes of pretty vigorous stirring.  You can tell when it comes together.  Stir in chocolate chips.  Using a cookie scoop, deposit onto a parchment lined cookie sheet,  and bake for approximately 10 minutes (depending on cookie size, these were pretty small).

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These cookies are very delicate until they have a chance to “set’.  Once cooled they, surprisingly, only have a slight peanut butter aftertaste.

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