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  • Category Archives Chocolate Chip Cookies
  • Low Carb Chocolate Chip Cookies

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    DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

    The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

    Chocolate Chip Cookies                                                                             DSCF9110

    2 sticks softened butter

    1/4 cup Just Like Sugar Brown

    1/2 cup Just Like Sugar

    3/4 cup granular erythritol

    12 drops EZ Sweetz (1/2 cup Splenda equivalent)

    1 room temperature egg

    1 1/2 cups almond flour

    1/2 cup coconut flour

    1 teaspoon baking powder

    1 teaspoon saltDSCF9112

    2/3 cup sugar-free chocolate chips (I use these.)

    Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

    Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

    Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie

     



  • Low Carb Chocolate Chip Cookies

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    I am so excited about this recipe. I’ve tried many different chocolate chip cookie recipes since we started eating low carb, and I haven’t been really satisfied with any of them. Cookies seem to be much harder to recreate with low carb ingredients than other types of baked goods. However, these turned out really well. Unlike most low carb treats, these are good right out of the oven. Like most low carb treats, they are even better the next day. I recommend keeping them in the fridge. These are kid tested and approved. Katie loves them. I baked some of these at Christmas and she was already asking for more. I hope you try these and enjoy them as much as we do!

    Recipe:

    1/2 cup softened butter

    1/3 cup Ideal Brown Sugar (available in grocery stores)

    1/3 cup granular erythritol

    8 drops EZ sweetz liquid sucralose (or 1/3 cup Splenda)

    2 eggs

    1/3 cup ricotta cheese

    1 tsp. vanilla

    2 cups almond flour

    1 tsp. baking powder

    1/2 tsp. baking soda

    1/4 tsp. xanthan gum (optional)

    pinch of salt

    1 1/2 cups of sugar-free chocolate chips (I use Nevada Manna from Netrition.)

    Cream butter, wet ingredients, and sweeteners until well mixed. Combine flour, baking powder, baking soda, salt, and xanthan gum in a separate bowl. Add flour mixture to wet ingredients and blend well. Fold in chocolate chips.

     

     

     

     

     

     

     

     

     

    Use a mini ice cream scoop to portion dough on parchment paper.

     

     

     

     

     

     

     

     

    Use a wet spoon to spread the dough out slightly. Low carb dough won’t melt and spread the same way regular dough would.

     

     

     

     

     

     

    Bake at 350 for 14-15 minutes. Let cool and refrigerate.

    NET Carbs for whole recipe 48. Makes about 45 cookies, so just over 1 carb per cookie.

    I threw a few chopped pecans on top of some of these. It put them over the top for me. Also, Katie won’t eat nuts, so I’m guaranteed that there will be some left for me. :)