Nutmeal Cookies without the processed white sugars

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OK I worship chocolate. I am very particular about what chocolate I like and I only like the good stuff. I have worked out a fabulous homemade chocolate recipe eliminated processed sugar. I worked hard on this and boy let me tell you there were a lot of disappointing trials. Now I had to tackle the beloved chocolate chip cookie recipe. I am really trying to only eat natural sugars. Honey and maple syrup have minerals and antimicrobial properties. Honey especially is soothing to the throat and nervous system. Coconut sugar has a low glycemic index which supports a healthy blood sugar regulation. I also use ingredients that are high in fiber and protein. In summation- have your treat without the guilt.

White sugar free Nutmeal Chocolate Chip Cookies

3- 3 1/2 cups almond or hazelnut meal ( I get mine at Trader Joe)
2 sticks (or 1 c or 8 oz) Earth Balance (I avoid the soy and use olive oil or canola margarine) You can sub 2 oz out for melted coconut oil if you want
1 cup Coconut Sugar
1 tsp Vanilla Extract
1 Tbl Ener-G Egg Replacer plus 4 Tbl warm water, stirred and mixed thoroughly or 2 eggs
1 tsp Real salt
1/2 recipe Make your Own CHOCOLATE, chopped

1 c of oatmeal (I like Bob’s Red Mill), dried fruits, nuts, coconut, seeds, etc.,.(optional)

1 tsp cinnamon, optional
Cream sugar and butter. Add vanilla and egg replacer (or eggs). Mix thoroughly.  Next, add the combined dry ingredients.
Stir in the chocolate chips, oatmeal, dried fruits, nuts, coconut, seeds, etc.,. So the next step is something I learned in my pastry chef days. I pre-scoop the cookies and freeze them for at least 2 hours. This way the center stays gooey and the outside crisp after baking. I always disliked a dry crumbly cookie.  You can then bake them to order. That way you don’t overeat. The cookies are always fresh and warm (the house smells like fresh cookies more often).   They can stay in the freezer for months. I use this technique with all cookies.

Drop onto parchment lined cookie sheet. Bake at 375 degrees for 8-15 minutes or until golden and set.