Ingredients:
1/2 cup equivalent Stevia
1/3 cup grade b maple syrup
1/2 cup (1stick) butter, softened
1/2 cup almond butter
1/2 teaspoon vanilla
1 egg
1 cup spelt flour (0r gluten free flour)
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 package (9oz) Lillys dark chocolate chips (sweetened with stevia)
Instructions:
Preheat oven to 350. Beat stevia, maple syrup, butter, almond butter, vanilla and egg in medium bowl until creamy and well blended. Mix in flour, oats, soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonful about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool one minute before removing from cookie sheet. Makes about 2 dozen cookies.
For bars, grease bottom of a square pan, 9x9x2 inches. Prepare as directed except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2x1 inch squares. Makes 36 bars.
1/2 cup equivalent Stevia
1/3 cup grade b maple syrup
1/2 cup (1stick) butter, softened
1/2 cup almond butter
1/2 teaspoon vanilla
1 egg
1 cup spelt flour (0r gluten free flour)
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 package (9oz) Lillys dark chocolate chips (sweetened with stevia)
Instructions:
Preheat oven to 350. Beat stevia, maple syrup, butter, almond butter, vanilla and egg in medium bowl until creamy and well blended. Mix in flour, oats, soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonful about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool one minute before removing from cookie sheet. Makes about 2 dozen cookies.
For bars, grease bottom of a square pan, 9x9x2 inches. Prepare as directed except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2x1 inch squares. Makes 36 bars.
