As promised, here are the cookies that were made with my homemade, low carb, chocolate chips. These ones are not gluten free this time. I wanted to test-drive my chocolate chips in something that was as close to the original as I could get, so I decided to use some Carbalose flour for the cookie dough. Since I’ve read that Carbalose can have a sour taste, I cut it with almond meal and flax seed.
The cookies are pretty good, but the real victory for me is the chocolate chips. They got nicely melty but they still held their shape and didn’t run all over. Once the cookies cooled, the chocolate chips stayed soft and didn’t harden back up the way a chopped-up dark chocolate bar would. The cookies taste like the real deal, but the texture is quite soft and more cakey than I’d like. I can’t seem to achieve the nice crispy/gooey consistency of conventional cookies when working with low carb ingredients. I am sure it is the result of not using real sugar, but I will keep striving. If I ever accomplish it, I will surely post it here!
Chocolate Chip Cookies
1/2 cup carbalose flour
1/2 cup almond meal
1/3 cup flax seed meal
2 tbsp granulated erythritol
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 large egg
1 tsp vanilla extract
15 drops stevia extract
2 tbsp agave nectar (optional, for browning)
1 cup homemade chocolate chips
Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat. Use an insulated baking sheet if you have one, as the bottoms of the cookies tend to brown quickly.
In a medium bowl, whisk together flour, almond meal, flax seed meal, erythritol, baking soda and salt.
In a large bowl, beat butter until creamy. Add egg, vanilla, stevia and agave and beat until well combined.
Add dry flour mixture in two batches, beating well with each addition.
Stir in chocolate chips.
Drop by rounded spoonfuls onto prepared baking sheet and flatten slightly with your palm or a spatula.
Bake for 8-10 minutes, until golden brown. Watch carefully for browning on the bottoms if using an uninsulated pan and parchment paper (you may want to put your oven rack in the upper position to avoid browning the bottoms too quickly).
Makes 20 cookies. 7g total carbs per cookie, 2.25g of fiber. 5g of carbs if you subtract erythritol.