This past week was the worst week of my life. Without starting this post of really negative, we had a really scary thing happen with our sweet baby dog. She’s been with us for 4.5 years and truly my best friend. She’s all I have and has been my rock. We have moved to California together, Utah, Florida, back to Utah and now Montana with each other.
Last week she started feeling really sick and so we took her to the emergency vet, she spent 3 nights in the doggie hospital and pulled through. All I felt like doing last week was crumbling into a million pieces. I couldn’t eat, I couldn’t sleep and Drew and I were just a puddle of fear. Our baby is home with us now. She is resting and recovery and we are just holding her so close to our hearts now that she is back in our arms.
I was restless and started baking. Since I personally gave up refined sugars, I baked these and had some friends try them and let me know how they tasted! For sugar free January this year, I gave up stevia and 0 calorie sweeteners as well, but if you are looking for a refined sugar free cookie, these are your cookie!
These chocolate chip cookies, are ideally sweet, soft and bendy but full of chocolate chips. Let’s get to baking!Print
sugar free, gluten-free and vegan chocolate chip cookies! did I mention these are also low carb?! they are!
- 1/2 of a ripe banana
- 1/4 cup of sugar free maple syrup or maple syrup
- 1/2 tsp of salt
- 1 tsp of vanilla extract
- 1/4 cup of flax meal
- 2 tbsp of creamy natural peanut butter
- 1/2 cup of cashew milk (almond milk works too!)
- 1/2 tsp of baking powder
- 1 cup of almond flour
- 1/2 cup of sugar free chocolate chips ( I like Lily’s brand)
- preheat your oven to 350° F and line your baking sheet with parchment or a silicon mat
- in a bowl with a fork, mash your banana into delicate chunks
- add in your maple syrup, salt, baking powder, vanilla and peanut butter until well combined
- next add in your 1/2 cup of cashew milk and stir until the dough has loosened
- add in your flax meal and almond flour until the dough combines and becomes thicker, this batter will be looser than most cookie dough
- add in your chocolate chips and combine until evenly distributed
- place cookie dough into the fridge to chill for about 30 minutes
- after you have chilled your dough, with a cookie scoop, scoop out your cookies
- bake for 15-20 minutes until cracked on the surface
*you can use any dairy alternative
*honey is a great option if you aren’t vegan
- Serving Size: 1 cookie
Keywords: vegan cookies, gluten free cookies, sugar free cookies, sugar free january
These are so delish (from what I have heard from my taste testers!). Super soft and easy to munch on, but not bad for you in the slightest!
Try them and see how you like them! Sugar free January or not! For the next foreseeable future, I will be snuggling my best friend and cherishing all the moments of my little warrior! <3