Low Carb Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 57.9
- Total Fat: 5.4 g
- Cholesterol: 12.0 mg
- Sodium: 21.6 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.4 g
View full nutritional breakdown of Low Carb Chocolate Chip Cookies calories by ingredient
Introduction
In my search for a healthier cookie, these fit the bill! Not super crisp, but firm. And when they sit overnight even better. Use 2 cookies with Halo ice-cream dessert for an ice cream sandwich! In my search for a healthier cookie, these fit the bill! Not super crisp, but firm. And when they sit overnight even better. Use 2 cookies with Halo ice-cream dessert for an ice cream sandwich!Number of Servings: 36
Ingredients
-
1.5 cup(192 grams) Blue Diamond Almond Flour
23 gram(s) Coconut Secret Raw Coconut Flour (14g=2Tbsp)
1/2 t xanthan gum-SUPER IMPORTANT!
1/4 t baking powder
1/8 t fine ground salt-can be omitted if using salted butter
1 stick butter, salted-melted and cooled
20 tsp (80 grams) brown swerve sweetener 4g or 1 tsp
55 grams Sweetener, Swerve Granular (by KINSPAPPY)
1 large Egg, fresh, whole, raw
3/4 t real vanilla extract or 1/2 t almond extract
78 grams Hershey’s Sugar-Free Chocolate Chips
Directions
Preheat oven to 350
Line cookie sheet with parchment-important step.
Melt butter in small pot WATCHING carefully so it does not burn OR microwave; CAREFULLY pour into a bowl (use a different bowl than what it may have been melted in; set aside to cool but NOT harden.
Mix all dry ingredients in medium bowl; set aside.
Put sugar in a medium bowl. Add sugars and stir until just mixed.
Add egg and vanilla.
Mix with a hand mixer until light and fluffy, 2-3 minutes. This is a VERY important step and really cannot be accomplished by hand mixing. Do NOT let the mixture sit too long especially I'm warmer temps.
Slowly add dry ingredients mixing in between each addition scraping bowl as needed.
Pour in chocolate chips and mix with a WOODEN SPOON. The mixer will not mix the chips well as the mix will be kind of heavy.
Put mix in the fridge for about 15 minutes just to cool down.
Press dough to fill a tablespoon measure.
Remove and roll.
Place on lined cookie sheet 2 inches apart. These do not spread that much.
Press dough into flattened cookie shape. They should be on the thinner side.
Bake in oven 6-8 minutes.
Each oven is different so be sure to CHECK COOKIES at 6,7,8 minutes as they tend to burn once they are cooked.
Serving Size: 36 tablesppon size cookies
Number of Servings: 36
Recipe submitted by SparkPeople user DONNAGETSCRAFTY.
Line cookie sheet with parchment-important step.
Melt butter in small pot WATCHING carefully so it does not burn OR microwave; CAREFULLY pour into a bowl (use a different bowl than what it may have been melted in; set aside to cool but NOT harden.
Mix all dry ingredients in medium bowl; set aside.
Put sugar in a medium bowl. Add sugars and stir until just mixed.
Add egg and vanilla.
Mix with a hand mixer until light and fluffy, 2-3 minutes. This is a VERY important step and really cannot be accomplished by hand mixing. Do NOT let the mixture sit too long especially I'm warmer temps.
Slowly add dry ingredients mixing in between each addition scraping bowl as needed.
Pour in chocolate chips and mix with a WOODEN SPOON. The mixer will not mix the chips well as the mix will be kind of heavy.
Put mix in the fridge for about 15 minutes just to cool down.
Press dough to fill a tablespoon measure.
Remove and roll.
Place on lined cookie sheet 2 inches apart. These do not spread that much.
Press dough into flattened cookie shape. They should be on the thinner side.
Bake in oven 6-8 minutes.
Each oven is different so be sure to CHECK COOKIES at 6,7,8 minutes as they tend to burn once they are cooked.
Serving Size: 36 tablesppon size cookies
Number of Servings: 36
Recipe submitted by SparkPeople user DONNAGETSCRAFTY.