We toured a farm house last month and the wife made us chocolate chip cookies in a muffin pan. They were delicious! So I took that idea, a gluten free recipe from Elana's Pantry, and modified it to use Stevia and palm sugar instead of Agave. Everyone loved them!
Ingredients
1½ cup almond butter (homemade with blanched almonds and grapeseed oil)
1 cup almond flour
½ tsp sea salt
½ tsp baking soda
½ cup grapeseed oil
⅓ cup palm sugar
⅓ cup applesauce
1 tsp stevia powder
1 Tbsp vanilla extract
½ cup 60% cacao chocolate chips
Instructions
Preheat the oven to 350 degrees and grease muffin pan. In mixer bowl combine all ingredients accept chocolate chips. Once ingredients are well mixed then add the chips and spoon into pan. Whatever shape the tops are will stay that way so you may want to shape them a little. I had the muffins in the oven for twenty minutes and the tops were crisp and brown. Perfect. But the insides were gooey. The good thing though is there are no eggs so it really didn't matter that it was gooey inside! The chocolate chips were melted so it was scrumptious and the 12 muffins were eaten within 20 minutes. :D Yum! I think this gluten free, reduced sugar lifestyle won't leave us missing desserts!
Recipe by Brookie-Lee at http://brookie-lee.com/2012/02/health-chocolate-chip-cookie-muffins/