A Skin-Friendly Version of the Classic Choco-Chip Cookie

Could wheat be causing my skin issues today- or advancing signs of aging that I'll see tomorrow? I asked myself that unpleasant question while reading Wheat Belly, the new book on wheat's effects on the body by Dr. William Davis. It's shocking that a seemingly-healthy grain might wreak such havoc on our health- and our skin. I absolutely encourage you to read the book and weigh the information for yourself.

Just in time for holiday baking season, Dr. Davis was kind enough to share his recipe for wheat-free Chocolate Chip Cookies with Beauty Is Wellness readers. While most sweets can't be called skin-friendly, these get a pass for being a healthier version of a classic that you can serve as an occasional treat.

Here's what Dr. Davis had to say about his wheat-free recipe:

"This recipe recreates delicious chocolate chip cookies without the extravagant blood sugar- and insulin-provoking properties of wheat flour. These chocolate chip cookies are made with ground almonds and stevia or Truvia, so the only blood sugar- and insulin-provoking ingredient is the modest quantity of sucrose in the dark chocolate chips. Anyone desiring the absolute least exposure to sucrose can either make their own chocolate chunks from, say, 85% or 90% dark chocolate bars or make it yourself with 100% cocoa melted in a double-boiler setup with added coconut oil and Truvia (since liquid sweeteners will not mix)."

Chocolate Chip Cookies, by Dr. William Davis, cardiologist and author of Wheat Belly

These chocolate chip cookies are like the kind you buy at the bakery: rich, moist, with that just-baked taste you can’t get in store bought cookies. They are a bit of an indulgence, however, since they are rich in sugar-containing chocolate chips. Try to use the darkest chocolate chips you can find to reduce sugar exposure. Using Hershey’s Special Dark chocolate chips, each cookie will contain around 5 grams carbohydrate per cookie, which can add up after a couple or three cookies. By using the darkest chocolate chips you can find (or by making your own dark chocolate chunks by melting 85% or greater cocoa dark chocolate, melting and breaking into chunks), you can reduce carbohydrate exposure to around 2-3 grams per cookie. For ultra low-carb chocolate chunks, use 100% cocoa, some butter, coconut oil, or cocoa butter, and a non-aqueous sweetener like Truvia, melted in a double-boiler setup.

I’ll bet that these cookies will even pass the taste test of an 8-year old!

Ingredients: 4 cups ground almonds 2 cups semisweet or dark chocolate chips 2 teaspoons baking soda Sweetener equivalent to 2 cups sugar ½ teaspoon sea salt 4 whole eggs 2 teaspoons vanilla extract 2 tablespoons sour cream or coconut milk 4 ounces butter, melted, or 4 oz coconut oil

Preheat oven to 350° F.

Mix ground almonds, chocolate chips, baking soda, sweetener and sea salt in bowl.

In separate bowl, whisk eggs, then add vanilla, sour cream, and butter and mix thoroughly.

Pour liquid mix into dry mix, mixing by hand until thoroughly mixed.

Place heaping tablespoon-sized piles of dough onto cookie sheet covered with parchment paper or greased with oil. Press each pile with large spoon to approximately ½-inch thickness.

Place in oven and bake 30 minutes or until edges just slightly browned.

Makes approximately 30 cookies.

Image courtesy: superfloss