One of the first recipes I posted on my Facebook account and then moved to my LJ blog on June 19, 2012 after I’d had a chance to make them a few more times. These started out as a low carb variation on a paleo recipe made only with almond flour, but they quickly evolved. If you want to make a cookie that is gluten-free, then you can make this with just almond flour.

When I first made these lovely low carb chocolate chip cookies, I was reminded of an episode of “Remington Steele” in which Laura Holt was caught up in a plot involving no-calorie chocolate chip cookies (Steele In The Chips), delicious light cookies that would not equal ugly fat on the hips. Well, these cookies aren’t no calorie or no carb, but they are darn close. In fact, they are about 1 carb each. The key is to use the lowest net carb ingredients you can find. If you don’t, then the carbs will be higher. I’ve put the brand names I used in parentheses next to the ingredient, so you can check for them. CarbQuick and Now almond flour are available through Netrition.com.

I first made a version of these a couple of months ago that were made with only almond flour and they were good, but not quite what I was hoping for in taste. This batch was made with a mixture of almond flour and CarbQuick flour and they are much more like the cookies I was expecting. So, this is my recipe for low carb chocolate chip cookies. If you aren’t worried about carbs or calories, feel free to substitute in regular flour and sugar.

Rene’s LC Choc Chip Cookies

1/4 cup almond meal flour (Now)
1 cup Carbquick (Tova CarbQuick)
1/4 cup Vanilla Protein Powder (look for 0 net carbs on this)
2 teaspoons baking soda
1/4 cup Butter, softened
3 tablespoons sucralose (Splenda) (I use a combination of liquid sucralose and granulated Splenda)
1 large egg
1 teaspoon vanilla extract
1.4 cup pecans, chopped
1/2 cup sugar free chocolate chips (Hershey’s Sugar Free)

Preheat oven to 350 degrees F.

In a mixing bowl, add the butter and sucralose and cream together until smooth. Add egg and vanilla extract.

Combine flours, protein powder and baking soda together and mix well, then add to the creamed butter mixture. Add a little water if the dough is too stiff. Stir in the pecans and chocolate chips.

Form tablespoons of dough into balls and put on a baking sheet covered with a silicone mat or sprayed with cooking spray. Flatten each ball and bake for about 8 minutes. Remove when lightly browned and let cool for 15 minutes before removing from the pan. Whenever using almond flour, the cookies tend to be delicate and easily broken so allow the cooling time and remove with a spatula for support.

Makes about 18 cookies <1 net carb each, about 115 calories per cookie and about 4.2 g Protein.
POSTED BY RENE AVERETT AT 9/10/2012 1:32 AM