I have been working for months on a yummy, chewy, chocolatey chip cookie that is also low carb but still taste and feels like a real cookie. I have finally created one that is perfect for me! But let me tell you that I learned long ago that one Man’s perfect cookie is another’s failed recipe.
Years ago, we hosted a weekly Bible Study at our home and a wonderful woman would sometimes bring a homemade batch of cookies that my Husband would just rave about. He never raved about the cookies I made. I thought my cookies were amazing but he would hardly eat any. I didn’t understand. After making inquiries, I was shocked to learn that not everyone likes chewy, soft cookies. Those dry, crispy ones that I thought were burnt are actually the ones that my husband LOVES… Go figure.
So, if you already have a cookie recipe that you love and is working for your dietary goals then feel free to move along. Such was not the case for me… Until Now!
I wanted buttery and soft but not Cakey. I wanted them to taste like brown sugar and flour without actually having any of those ingredients. While there is no actually substitute for brown sugar and white flour taste… I think I have come pretty close.
I chose ingredients that I usually have on hand. I know some of you will ask about substitutions and you certainly can try different things but after trying lots of different combinations, this recipe is how I like them.
Chocolate Chip Cookies
In a mixing bowl combine and blend:
1/2 cup butter
3 egg yolks
1 tsp molasses
2 tsp vanilla extract
4 TBLS THM Sweet Blend (or sweetener of your choice)
2 Tbls Oat Fiber (not the same as oat flour, I get it here)
2 Tbls Protein Powder (I use this one)
2 Tbls coconut flour
5 Tbls almond flour
1/4 tsp salt
1 tsp baking powder
Mixed until well combined. Then stir in:
1/4 cup walnuts or pecans (optional)
1/3 cup sugar free chocolate chips or 85% dark chocolate bar chopped.
Drop onto cookie sheet and bake at 350 degrees for 12 minutes. Makes one dozen cookies.
~Oat fiber is not the same as oat flour so you will want to make sure that you have the right thing. You can substitute with coconut flour but I didn’t find the texture to be what I liked that way.
~After trying it different way, I decided to go with just the egg yolks for this recipe. You can use 2 whole eggs, or one whole egg and 2 egg yolks if you must but I found them to be more of a cake-like consistency with the whole eggs and I really wanted cookies. I save my whites in a jar in the fridge for making my Apple Oat Cake or the Rockin’ Roll Cake from Home With A Purpose.
~The protein powder was a way of adding more flour without them getting too heavy. You can leave it out, if you need to but you will need to add some extra almond flour to make up for it.
~Molasses? Yes, technically it acts like a sugar and some of you will have concerns about this ingredient. It is a concession that I am willing to make as that 1 tsp spread over a dozen cookies doesn’t add up to many carbs (5 for the whole recipe) but sure does add a lot of flavor. If you are uncomfortable with using it, you could add caramel or maple extract or just leave it out.
~ I have always bought the Aldi 85% dark chocolate bars and chop up two of them for this recipe. If you have a good chocolate chip that you like, they will taste great. I would recommend one that is on the natural side and sweetened with stevia. But since these are harder to find, I usually just chop up the bars to be more economical for me. (The bar option does add a tiny amount of sugar)
~ You can make the dairy free by substituting palm shortening or Earth Balance natural buttery spread.
~ For Trim Healthy Mama’s, The is an S dessert and I would keep the serving size to 2 or 3 cookies. ( each cookie has 11 grams of fat and 1 net carb with 3 grams of protein).
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