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.
Grain-Free Gluten-Free White Chocolate Chip Cookies
- 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.
- Preheat the oven to 350 degrees Fahrenheit.
- Throw all ingredients except for the white chocolate chips into a bowl. Blend with the immersion blender until everything is well-combined.
- Stir in white chocolate chips.
- Use a cookie scoop to place lumps of the batter on a silicone-lined baking sheet.
- Bake 12-14 minutes or until cookies just start to brown around the edges.
- 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.
- Try not to eat too many at once.
- Or don’t try.