Nothing better than a chocolate chip cookie. Crispy on the outside, chewy in the middle. I found this recipe that uses almond flour but real sugar. So not low carb but close enough I was hopeful with a couple swaps. Nope, soft cookies. Really yummy cookies, but soft.
I will be trying these again using cornstarch. Wait, that's not low carb or Keto. You're right. It's one tablespoon so only adds 1/2 of a net carb to the cookie. You choose. The cornstarch will replace the oat fiber & xanthan gum.
7 T salted butter, softened
1/3 cup Swerve Brown
1/2 cup Allulose sweetener (I use Anthony's)
1 large egg
2 tsp vanilla extract (I use 10 large drops Now Better Stevia French Vanilla)
2 cups Blue Diamond almond flour (sifted and spooned into a measuring cup**)
1 T corn starch (or 1 T oat fiber & 1/4 tsp xanthan gum)
1/2 tsp baking soda
1/2 tsp pink salt
42 grams Choczero Milk Chocolate Chips or Lily's Semi Sweet Chocolate Chips
Mix dry ingredients, except chocolate chips, together until well mixed. Set aside.
1 large egg
2 tsp vanilla extract (I use 10 large drops Now Better Stevia French Vanilla)
2 cups Blue Diamond almond flour (sifted and spooned into a measuring cup**)
1 T corn starch (or 1 T oat fiber & 1/4 tsp xanthan gum)
1/2 tsp baking soda
1/2 tsp pink salt
42 grams Choczero Milk Chocolate Chips or Lily's Semi Sweet Chocolate Chips
Mix dry ingredients, except chocolate chips, together until well mixed. Set aside.
In mixer, cream butter and sweeteners. Add egg and vanilla. Mix until light and fluffy.
Add dry ingredients to wet and mix until well combined.
Fold in chocolate chips. Refrigerate dough for 20 to 30 minutes.
Preheat oven to 300° F. Line two cookie sheets with parchment.
Using a small cookie scoop, place balls of dough on prepared cookie sheet. Do not flatten. Bake cookies for 8 to 10 minutes. Cookies should be light brown on the edges and chewy in the center.
Remove from oven and let cool on the cookie sheet for 20 minutes. You can then move the cookies to a wire rack if wanted.
Remove from oven and let cool on the cookie sheet for 20 minutes. You can then move the cookies to a wire rack if wanted.
**In most of my recipes I use grams to measure my almond flour. I tested the weight of the almond flour in two different recipes. I sifted my almond flour, spooned it into a one cup measuring cup, leveled off the top and it weighed 190 grams for 2 cups (so 95 grams for one cup). I've been told and looked up online the gram weight of one cup is 112 grams. It doesn't seem like a big difference, but for 2 cups 190 grams vs 224 grams is a lot! These are the lightest cookies that I have made. Going forward I will always sift and spoon my almond flour!! 😁
No comments:
Post a Comment