Everyone deserves a good cookie every once in a while, and this one lets you enjoy it without the sugar crash.

Here’s my take: you don’t need refined sugar to make a treat feel indulgent; you just need a good recipe. I’m sharing one of my favorites, After School Classic Chocolate Chip Cookies, made with almond flour, allulose instead of sugar, and a healthy dose of chocolate folded right in. It’s the kind of treat that satisfies the craving and leaves you feeling good.

Pour a glass of macadamia nut milk, grab one warm off the tray, and enjoy.

Serves 12

Ingredients

• 1¼ cups blanched almond flour or sorghum flour
• ½ cup coconut flour
• ½ tsp sea salt, plus more for sprinkling
• ½ tsp baking soda
• ½ tsp xanthan gum
• ¾ cup grass-fed butter or coconut oil
• ¾ cup allulose
• 1 egg or vegan egg 
• 1½ tsp vanilla extract
• ½ cup chopped bittersweet chocolate
• ½ cup shelled pistachios or walnuts

Instructions

1. Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside.
2. Whisk together the almond flour, coconut flour, salt, baking soda, and xanthan gum in a small bowl. Set aside.
3. Whip the butter (or coconut oil) and allulose in a mixer or bowl with a hand mixer until fluffy, about 2 minutes.
4. Add the egg and vanilla, and continue mixing for another minute.
5. Fold in the chocolate and pistachios until just combined.
6. Roll the dough into 12 equal balls, flatten slightly on the baking sheet, and sprinkle with salt. Bake 12–18 minutes.
7. Cool before serving — and enjoy!