Ok, here we go! One last cookie for your Christmas cookie tray, or if you are already done with your Christmas baking you can make this for your New Years Eve party. I will be honest with you though. These cookies are so good, and so good for you, that you can call them every day cookies! You will never know that they are low sugar, low net carb, and all healthy fats. And when you find out what the secret ingredient is you will be floored. You might even be tempted to not give them a fair chance, but you will be sorry. My husband, who is the cookie connoisseur in our house along with our littlest picky little, said he could eat an entire plate of these cookies. Would I recommend that? No, calories still add up, healthy or not, but you can eat a few, and still feel good that you did.
These cookies are chewy, and chocolatey, paleo, and gluten free! When I received some products from Primal Kitchen I tried to think outside the box. If you have been following me for a while, you know I try to find ways to reduce the oil in my baking, and generally don’t use eggs. One of the products in the package, that they were kind enough to share with me, was their Primal Kitchen Mayo. It has simple, whole ingredients, and the ingredient list is incredibly short. When I find a short ingredient list that I can pronounce everything, and recognize everything as real food, I am so happy. I decided to use their amazingly tasty mayo to replace any oil, or egg, that I would need. Trying to stay true to the Paleo product I also wanted to use almond flour, so here was my second stab at a gluten free cookie. Right now, all I can say is, you are welcome. 😉 Oh, and to make finding them even easier, you can use their store locator!
During the Great Depression when traditional ingredients that are used to make baked goods were hard to come by women became inspired and used mayonnaise in their cakes in place of eggs and oil. I must be honest, I have never tried a mayonnaise cake, but know the theory of the texture and moistness it lends, I thought I would give a stab at making cookies using it. I can tell you that much less mayo is needed then eggs and/or oil. My greatest fear was that you would be able to taste it. I know there are some serious hard-core foodies that love to try weird combos, but I don’t know that mayo and chocolate are one of them. Thankfully, it did the trick, worked like a charm, and it doesn’t taste like you are eating mayonnaise at all.
By now you are either totally grossed out, or intrigued by the thought of eating cookies that contain mayonnaise. I can’t stress this enough, if my husband, and kids, like them, they are golden. Hubby said that these are probably the best chocolate cookies I have ever made. Win! Quick tip, follow the directions as written, don’t be tempted to dump all the sugar, or flour, in at once. And when you get to the second addition of flour you may as well just start using your hands. That is going to be the only way you will get all of the flour mixed in, unless you are using an electric mixer, which in that case, I have no idea what it will do to the texture of the cookies themselves. If you are still wary of these fudgy, chewy, amazing cookies, cook half a batch. You will make more. Then you can sit back, relax, and enjoy!
Have you ever used mayo in cakes or cookies?
Chewy Cocoa Cookies
By Angie Goucheour
1 cup Sugar 2.0 – split in half
2 teaspoons vanilla flavoring
1 cup almond flour (measured correctly) split in half
1 teaspoon baking powder
¼ cup unsweetened cocoa powder
Preheat the oven to 325’f
In a medium bowl cream together ½ cup of Sugar 2.0, Primal Kitchen Avocado Mayo, and vanilla flavoring
Add ½ cup of the almond flour, baking powder, and cocoa powder until combined
Pour in the other ½ cup of Sugar 2.0 and cream together until cohesive (You will see the Sugar running through the dough)
Finally pour in the other ½ cup of almond flour, mix as good as you can with your spoon, then use your hands to fully combine the mixture
Start rolling dough balls (you may have to squish it a bit to make it stick together) and place 10 of them on a cookie sheet covered in parchment paper (Don’t put them to close together because they will spread a little)
Gently flatten the tops of the balls
Cook in the preheated oven for 10 minutes
Remove from the oven and allow to sit for 2-3 minutes before transferring them to a cooling rack
Repeat with the leftover dough
Store them in a sealed container once they are completely cooled
This blog has not been compensated for this post. I received the above products from Primal Kitchen to try for free. I only endorse products that I truly believe in.