Grain-Free White Chocolate Chip Cookies

One evening, I couldn’t stop thinking about cookies. It was late when I decided to whip these up, and since I didn’t want to wait for multiple batches to finish in the oven, I put about half of the batter into mini muffin cups instead of right on the parchment paper (these need about 3 minutes longer in the oven). I ended up with some very excellent cookies (my husband was also very enthusiastic about them) and some cookie “bites” which I popped into the freezer and ate cold later. Of course, you could make 100% cookies and that would be great too.

This recipe only uses one bowl; I actually used a measuring cup instead of a bowl. No carefully combining wet ingredients followed by dry ingredients…just throw everything together and whir it with the immersion blender, one of my favorite kitchen tools.

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Grain-Free Gluten-Free White Chocolate Chip Cookies

Ingredients:

• 5 tbsp butter, softened, or cut into pieces if still cold/hard
• 3 tbsp xylitol
• 3 tbsp water
• 1/2 tsp vanilla bean paste
• 1 egg
• 1 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• white chocolate chips, however many you like.

Method:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Throw all ingredients except for the white chocolate chips into a bowl. Blend with the immersion blender until everything is well-combined.
3. Stir in white chocolate chips.
4. Use a cookie scoop to place lumps of the batter on a silicone-lined baking sheet.
5. Bake 12-14 minutes or until cookies just start to brown around the edges.
6. Allow cookies to cool before moving them. They will fall apart if you try to pick them up too early. They “set” when they cool.
7. Try not to eat too many at once.
8. Or don’t try.