Low Carb Recipe Ideas
My Mother made the best chocolate chip cookies in her day and they were full of sugars, flour and lots o chocolate chips. I used to love following her recipe and everyone in the family would run to get a hand full of her soft delicate chocolate chip cookies. Times have changed and we are all trying to eat healthier and lose weight at the same time. So I took my Mother’s recipe and changed it into a Low Carb Chocolate Chip Cookie Recipe. They are not the same as hers but I am very happy with the results. They are a soft cookie with a great low carb chocolate chip in every bite. Remember to use my Low Carb Chocolate Chip recipe to complete these cookies.
So lets get started and I will show you how to make them!
1 1/2 cups almond flour
1 Tablespoon oat fiber ( you can substitute with Knox Gelatin, 1 pouch)
1/4 teaspoon salt (Kirkland Ground Himalayan Pink Salt)
1/2 teaspoon baking soda ( you can substitute with baking powder)
3/8 cup ( 85 grams or 6 tablespoons) soft butter
1/2 cup brown sugar swerve
1/8 cup powdered erythritol
1 egg
1 teaspoon vanilla extract
1/2 cup sugar free chocolate chips
Add almond flour, oat fiber, baking soda, salt to a bowl and mix well.
In another bowl using an electric mixer cream the soft butter, erythritol and brown sugar.
Add in the egg and vanilla mix well.
Add all the dried ingredients to the wet ingredient and mix thoroughly.
Fold in the sugar free chocolate chips
I like wearing rubber gloves and take a spoon and scoop up some cookie batter and roll in your hand to make a ball.
Place on baking sheet.
I like pressing my dough down with a fork, one of my mothers trick was to get a small dish of water and wet the fork then press each cookie down with the fork. (it works well)
Preheat oven 350 F bake for approximately 10 minutes
Store in sealed container in refrigerator.
Servings: 26
Yield: 2.6 net carbs
Stay healthy and live well!
Gayle
