Pur Inspirations

So I experimented with chocolate chip cookies on Monday & they came out great! I was skeptical when they first came out of the oven because the texture was more like a muffin, but after letting them harden up, they tasted delish. Check out the recipe here. When I experiment with these recipes, I usually look up 2-3 traditional recipes, combine them together & then start making substitutions and adding my own touches. With these cookies, I used coconut oil instead of shortening. Instead of 3 1/2 cups of white flour, I used 2 1/2 cups of almond flour & 1 cup of whole wheat pastry flour. I replaced most of the sugar with erythritol, and then added agave nectar and a small amount of organic sugar. The chocolate chips are Sunspire’s grain-sweetened variety, which you can find at Whole Foods or Sunflower Market. While these cookies don’t have the thick, chewy texture of a normal chocolate chip cookie, I like them a lot and they seem to be a hit with my fiance and my parents, and even after overindulging in them yesterday, I didn’t feel sick, guilty or have a sugar crash!! I haven’t calculated out the nutrition facts yet, but when I do, I’ll add it to the recipe. They aren’t low calorie, but they are much lower in net carbs and have much heathier oils in them than a traditional cookie. Great for cookie lovers of any age!