Baking Cookies

After being diagnosed with diabetes I lost some of my confidence and love for cooking (and eating).  However, now that I am not as overwhelmed with the diagnosis I am regaining my confidence and love for cooking (and eating) again!  I am now figuring out how to cook foods that are better for me (lower carbohydrates).  Basically to reduce carbohydrates I need to eliminate white flour and sugar ... all the ingredients in my recipes that I cook.  During spring break I finally had time/decided it was time to try a few new recipes...and Double Chocolate Cookies were a success!  I am learning to LOVE using almond flour.

Double Chocolate Cookies

Makes 24-28 cookies

2 ¾ cups blanched almond flour

¼ t salt

½ t baking soda

¼ cup unsweetened cocoa powder

½ cup butter-melted

¾ cup honey

1T vanilla extract

1 cup oats

1 cup dark chocolate chips

Preheat oven to 350.  In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder.  In a medium bowl, whisk together the butter, honey, and vanilla extract.  Fold the wet ingredients into the almond flour mixture until thoroughly combined.  Fold in the oats and chocolate chips.  Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.  Bake for 10 minutes, until the tops of the cookies look dry and start to crack.  Cool, then serve warm.

I think the chocolate all over his face is an indication that Isaiah obviously seemed to enjoy them too!