Wednesday, September 26, 2012

Chocolate chip cookies (low carb, gluten free)

1 1/2 cup almond flour
1/2 cup coconut flour

1 tsp baking powder
1 cup coconut oil or butter
1 cup Just Like Sugar

1/2 cup erythritol
OPTION: add 1 egg (for cake-like cookie)
1 tsp sea salt

2 chocolate bars, chopped (I use Dante Confections dark chocolate made with Stevia)

Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, Just Like Sugar, and erythritol (add in egg if using). Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth. Add in chocolate. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about ¾ of an inch thick. Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing. Makes 24 cookies.

Each cookie:
150 calories
4 g carb
6 g fiber
2 g protein
15 grams fat

These were a big hit with the kids!

1 comment:

  1. Did you use my recipe for this?