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Low Carb Chewy Chocolate Chip Cookies Recipe

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This recipe for Low Carb Chewy Chocolate Chip Cookies is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup almond flour
1/4 cup + 2 tbsp coconut flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup + 2 tbsp unsalted butter (room temperature butter)
10 tbsp. monkfruit
1/2 tsp blackstrap molasses (optional-adds brown sugar flavor)
1 tsp vanilla extract
2 eggs
1/4 cup stevia sweetened chocolate-chips
Directions:
Directions:
Instructions
Pre-heat your oven to 350*F.
In a large bowl, combine your flours, xanthan gum, baking soda, baking powder and salt.
In another bowl, beat together your butter, sweetener, vanilla extract and molasses until light and fluffy.
Add your eggs and beat again until combined.
Pour your wet mixture into the dry and stir to until a thick dough forms.
Fold in your chocolate-chips and then place the dough in the refrigerator for 15-20min.
Spray/grease a baking sheet with oil.
Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
Flatten each one slightly with the back of a spoon and place in the oven.
Bake for 8-9min or until the cookies are JUST set and the bottoms lightly browned. (They will continue baking on the cookie sheet afterwards. You can cook longer if you don’t like the slightly under-cooked middle.
Let the cookies cool on the baking sheet for 15min or so before removing and placing on a plate.
Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!


Notes
1.5 NET CARBS

Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 1.5g | Protein: 4g | Fat: 11g | Fiber: 3g
Number Of Servings:
Number Of Servings:
Makes about 22-24 cookies
Personal Notes:
Personal Notes:
Since Tim's diagnosis with diabetes, I have been trying to find things that are ok for an occasional treat and taste good. Why bother if it isn't yummy right? Well...almond flour sometimes is too course or too dominant for my taste, but these, with the mixture of coconut flour, are SO good. They are kind of tender in that they break apart a little, but the taste and texture is the best cookie so far 1/12/21.

 

 

 

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