I have been trying everything to make a low carb, low sugar chocolate chip cookie. I’ve tried every combination of almond flour and coconut flour, even a combination of nut flours and regular flours, but couldn’t come close. So I went back to square one and started with things I like to make a great tasting, great texture and chewy and crunchy cookie. So I started making the batter and when I finished, I tasted the mixture….I realized that this might be the real thing as I enjoyed eating just the batter. Try it, I’m certain you’ll love it as much as I do. Remember nuts are used in this recipe so make sure to let people know in case they have a nut allergy.
- 1 cup of finely ground walnuts (I put them in my food processor)
- 1/4 cup of coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthium gum (adds texture)
- 1/2 cup sweetener (I use a Splenda or Truvia Baking Blend or “Fling Brand Sweetener. Note: Truvia Baking Blend and “Zing” both have sugar so choose accordingly). Others prefer Swerve or Natvia, so use your favourite sugar substitute, but make sure it’s one that’s OK for baking.
- 1/2 cup butter (softened)
- 1 egg (room temperature)
- 2 teaspoons of vanilla
- 2 ounces of 90% dark chocolate (chopped into small pieces)
The darker the chocolate the less sugar (see below)
- 1/3 cup of chopped walnut pieces
- 1 1/2 teaspoon instant coffee (this gives a smoother flavour)
Use Dark Chocolate
Has less sugar
- Preheat oven to 350 degrees F.
- Put butter and sugar substitute into a food processor or into a bowl and cream together
- Add your ground walnuts “flour”, coconut flour, baking soda, baking powder, salt, xanthium gum, instant coffee and mix until well blended
- Then add the wet ingredients (egg and vanilla) and blend till smooth
- Fold in the chocolate pieces and chopped walnuts
- Spoon onto a cookie sheet lined with parchment paper or silicon baking sheet
- Bake for 8-10 minutes in the middle of the oven (because nuts can burn, check often)
- Remove from oven and put cookies onto a cooling rack
Note: Because these are nut based they do not have as long a shelf life as normal cookies, but they are so delicious they probably won’t say around long anyways.