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September 3, 2010

Cookies with Homemade Chocolate Chips (Low Carb)

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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.

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Filed Under: Cookies, Low Carb

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Jelly Shot Test Kitchen says

    September 4, 2010 at 2:27 pm

    Will give these a try – my husband is on a low-carb diet and will be delighted at the prospect of a homemade cookie! Thanks for sharing!

    Reply
  2. icaneatcanti says

    September 4, 2010 at 8:56 pm

    hi..i'm new to your blog! oooooh i got to try this cookies recipes. i heart chocolate chips cookies. i'm going to buy the ingredients and try it too! i've never heard of carbolose flour, it sounds like carbless flour!!

    Reply
  3. Sophie says

    September 5, 2010 at 8:13 am

    Waw!! These cookies look divine!! I love that you made your own chocolate chips!

    MMMMMMMMMMMM,….!!!

    Reply
  4. Sugar Free Low Carb says

    September 5, 2010 at 11:25 am

    Have you thought of adding blackstrap molasses and polydextrose? Those two ingredients would help achieve a chewy rather than cake like cookie.

    Reply
  5. ravienomnoms says

    September 7, 2010 at 1:57 pm

    Love love love it! Cookies look fantastic!

    Reply
  6. The Cilantropist says

    September 7, 2010 at 3:35 pm

    I am impressed by these homemade chocolate chips, I will have to give that a try!

    Reply
  7. BakingWithoutaBox says

    September 7, 2010 at 9:36 pm

    Great job on the chips! Love it!

    Reply
  8. Yue Edwards says

    September 15, 2010 at 11:27 pm

    Hi, Carolyn, you are a fan of low carb too? I used to be on a very strict low carb diet, that's when i started digging low carb recipes. I am more loose these days, but still prefer low carb version if possible! It's nice to hear your similar education background!! Yue

    Reply

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