Uploaded July 2024 | Updated September 2026, 1 hour ago
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The healthiest thing would probably be to never eat refined sugar or refined non-sugar sweeteners at all. The next best thing seems to be a minimally-sweet snack which is still delicious and is formulated to have less of a glycemic impact when consumed. To that end, we are making a new sort of cookie using a mixture of brown sugar and xylitol, a naturally-occurring sugar alcohol with about the same sweetness per volume as regular white sugar; it would be fine to use regular sugar in its place.
Please note, xylitol has been shown to increase the tendency of blood to clot, and it is extremely toxic to dogs, so use it with care. Xylitol has some different properties from those of sucrose; in particular, it resists crystallization and so it doesn’t get at all crispy. This has the effect of causing the cookies to stay soft. The cookies also do not really spread in the oven so you may wish to pat them into thin “patties” so that they’re cookie-shaped after cooking.
Once baked, since they naturally stay soft, they resist staling. However, because there is no flour (and so no gluten) in the dough, it can be held in the refrigerator with minimal damage. As with other cookies, the entire batch may also be formed for baking and then frozen, although any top garnish should be added right before baking.
Makes about 16 cookies.
Equipment:
two mixing bowls, at least one large
cookie sheet or sheet pan, lined with parchment or silicone baking mat
Ingredients:
2 cup almond flour 200g
1/2 tsp baking powder
1/4 tsp salt double if not garnishing with salt
2 Tbsp butter Room temperature
1/4 cup almond butter 4 Tbsp
2 Tbsp brown sugar or 2 Tbsp xylitol + 1/2 tsp molasses
2 Tbsp xylitol or granulated sugar
1 ea egg room temperature
1 tsp vanilla
1/2 cup chocolate chips
2 Tbsp slivered almonds optional; garnish
1/4 tsp flaky salt “finishing” salt, e.g. Maldon, fleur de sel; optional; garnish
Procedure:
1. Thoroughly mix flour, baking powder and basic salt in the smaller bowl.
2. In the larger bowl, combine the butter, almond butter, sugars, egg and vanilla. Beat them together until well-combined.
3. Add the flours and mix until just combined, then add chocolate chips and mix until they are well-distributed.
4. The dough may be easier to handle if it is chilled for an hour or so.
5. To bake the cookies, preheat the oven to 360F.
6. Use a regular, tableware teaspoon to gather dough balls a little smaller than a golf ball.
7. Optionally flatten the dough ball into a cookie shape.
8. Further options include mashing the cookie ball into a dish of slivered almonds to coat the bottom of the cookie.
9. If desired, sprinkle the tops with a few flakes each of finishing salt.
10. Bake the cookies for 12-15 minutes. They will show a bit of browning on top but they will come across a bit dry if they are allowed to brown over the whole top of the cookie.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
The healthiest thing would probably be to never eat refined sugar or refined non-sugar sweeteners at all. The next best thing seems to be a minimally-sweet snack which is still delicious and is formulated to have less of a glycemic impact when consumed. To that end, we are making a new sort of cookie using a mixture of brown sugar and xylitol, a naturally-occurring sugar alcohol with about the same sweetness per volume as regular white sugar; it would be fine to use regular sugar in its place.
Please note, xylitol has been shown to increase the tendency of blood to clot, and it is extremely toxic to dogs, so use it with care. Xylitol has some different properties from those of sucrose; in particular, it resists crystallization and so it doesn’t get at all crispy. This has the effect of causing the cookies to stay soft. The cookies also do not really spread in the oven so you may wish to pat them into thin “patties” so that they’re cookie-shaped after cooking.
Once baked, since they naturally stay soft, they resist staling. However, because there is no flour (and so no gluten) in the dough, it can be held in the refrigerator with minimal damage. As with other cookies, the entire batch may also be formed for baking and then frozen, although any top garnish should be added right before baking.
Makes about 16 cookies.
Equipment:
two mixing bowls, at least one large
cookie sheet or sheet pan, lined with parchment or silicone baking mat
Ingredients:
2 cup almond flour 200g
1/2 tsp baking powder
1/4 tsp salt double if not garnishing with salt
2 Tbsp butter Room temperature
1/4 cup almond butter 4 Tbsp
2 Tbsp brown sugar or 2 Tbsp xylitol + 1/2 tsp molasses
2 Tbsp xylitol or granulated sugar
1 ea egg room temperature
1 tsp vanilla
1/2 cup chocolate chips
2 Tbsp slivered almonds optional; garnish
1/4 tsp flaky salt “finishing” salt, e.g. Maldon, fleur de sel; optional; garnish
Procedure:
1. Thoroughly mix flour, baking powder and basic salt in the smaller bowl.
2. In the larger bowl, combine the butter, almond butter, sugars, egg and vanilla. Beat them together until well-combined.
3. Add the flours and mix until just combined, then add chocolate chips and mix until they are well-distributed.
4. The dough may be easier to handle if it is chilled for an hour or so.
5. To bake the cookies, preheat the oven to 360F.
6. Use a regular, tableware teaspoon to gather dough balls a little smaller than a golf ball.
7. Optionally flatten the dough ball into a cookie shape.
8. Further options include mashing the cookie ball into a dish of slivered almonds to coat the bottom of the cookie.
9. If desired, sprinkle the tops with a few flakes each of finishing salt.
10. Bake the cookies for 12-15 minutes. They will show a bit of browning on top but they will come across a bit dry if they are allowed to brown over the whole top of the cookie.
Music: bensound.com/royalty-free-music
