Thursday, March 10, 2011

Low-Carb Gluten-Free Mini Chocolate Chip Cookies


Low-Carb Gluten-Free Mini Chocolate Chip Cookies

 Ahhhh... chocolate chip cookies. Miss those?  These came out really well.. they are the soft kind, I have yet to figure out how to make them crispy on the edges (oh I tried) but they are very good as they are.  I definitely recommend using the brands I used - Honeywell's Flour, NuNatural Stevia, and Green & Black 85% chocolate bar.  Otherwise, you'll have to experiment with sweetness, and they may not hold together as well with a different almond flour.  If you make them without nuts or want to calculate the carbs with a different kind of nut, subtract 4g from the total batch carb number, and go from there.
These are REALLY good with a glass of fresh raw milk from a pastured grass-fed cow! I hope you enjoy these.
Low-Carb GF Mini Chocolate Chip Cookies
About 2g ECC each, depending how many you make; 50.8g ECC for the entire batch (using walnuts, G&B choc bar)

2 ½ cups Honeyvilles Almond Flour
½ teaspoon sea salt
½ teaspoon baking soda
6 Tablespoons soft or melted (see above) organic or pastured butter like Kerrygold
¼ cup + 2 Tablespoons erythritol
¾ teaspoon NuNaturals Stevia powder (½ as much of another brand)
2 organic pastured eggs
1 Tablespoon vanilla extract
1 teaspoon blackstrap molasses
1 3.5 oz low carb chocolate bar like Green & Black's 85%, chopped like chips (instructions here)
½ cup walnuts or pecans, optional
parchment paper

Stir together the almond flour, salt, and baking soda in a small bowl and set aside. Whisk together in a separate bowl: butter and erythritol.  Sprinkle evenly over mixture the stevia, then mix in well. Whisk in eggs. Add the vanilla extract, molasses, and stir, and then add the flour mixture. Mix in the chocolate chips (and nuts, if using).

Prepare a baking sheet with parchment paper. Roll dough into small balls, and put on parchment paper.  Make a small indention with two of your fingers to make it flat on top, but don’t smush all the way down.  You want them to still have height, just not be round. They will not spread so you can leave just a little room between each cookie. Bake at 350˚F for 10 - 13 minutes until golden brown. These are better warm, so you might want to warm up any that you eat the next day – if they last that long in your house!

2 comments:

  1. Just wanted to check on the flour you used - did you mean Honeyville Grains or Honeywell?

    Thanks, Cindy

    ReplyDelete

I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!