Low-Carb Chocolate Chip Cookies (Believe It)

I was suspicious about finding a recipe that lives up to the glory of the traditional chocolate chip cookie, but this one deserves its own time in the spotlight. Give it a chance to win its own special place in your heart…and in your recipe box!

This take on an old favorite is made with homemade chocolate chips and almond flour. The chips are so easy to make and delectably rich. Almond flour is fabulous — it brings a succulence and nuttiness to the table that all purpose flour just doesn’t.

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So, where to begin? Start with the chocolate chips, a modified version of those found at http://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss/.


Chocolate Chips:

4 Tb coconut oil

½ cup (heaping) cocoa powder

¼ cup Stevia

Melt all ingredients in a small saucepan on low heat on the stove. Once fully mixed, pour into baking cups (about ¼ inch in each) and let cool. Be careful not to burn the chocolate – burnt chocolate is a sad sight. It hardens as it cools. It’s ok if the chocolate is still grainy from the Stevia – it breaks down when it bakes in the cookies.


Once the chocolate has set, go ahead and start the dough. I usually use two baking cups of the chocolate (broken up into chips with a knife) in this recipe, but more can’t hurt, right? Also, unsweetened flaked or shredded coconut is an excellent addition to these cookies.

This recipe is a modification of the one found at http://blog.meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/.

Ingredients:

1/2 cup butter, softened

1/4 cup coconut oil, softened/melted

1/2 cup Stevia Brown Sugar

2 teaspoons vanilla extract

2 large eggs

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups almond flour

2 baking cups of homemade chocolate, chopped up

2/3 cup toasted walnuts (optional)

 

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, coconut oil, and Stevia Brown Sugar. Add the vanilla and eggs, mixing until incorporated.
  3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Add chocolate chips.
  4. Drop spoonfuls on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! 

Happy baking!


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