Cheryl’s Low-Carb Chocolate Chip Cookies!

I did it! I made up my very own low-carb cookie recipe. Now that I’ve been working with nut flours for six months or so, I can predict how they will perform. I think the reason that no one has made a chocolate chip cookie recipe before is because there were no readily-available sugar-free chocolate chips. But now Hershey (may their tribe increase) has packaged them, and they can be found in the baking aisle almost anywhere!

I am following the baking method of Peter Reinhart’s The Joy of Gluten-Free, Sugar-Free Baking, which I have reviewed previously in this space. He tells you to position the oven racks as close to the center as possible, and then put the two cookie sheets on the racks with one toward the right and one toward the left, and then switch racks and rotate the pans halfway through the baking time. I am not sure of the science of all this, but it has yielded happy results for me. On the other hand, I’m sure your oven will not explode if you do it slightly differently.

Also, I have always appreciated Dana Carpender’s advice about brown sugar substitutes. Most of them are hideous, so she recommends cutting back on the regular Splenda, and then adding just a bit of very strong molasses, such as blackstrap. It tastes so much better, and only increases the carb count infinitesimally per serving.

Enjoy!

Low-Carb Chocolate Chip Cookies

Yield: 24 cookies.

1 ½ cups almond flour

1 cup pecan flour

Scant 1 cup Splenda or equivalent

½ tsp. baking soda

¼ tsp. salt

½ cup chopped pecans

4 oz. sugar-free chocolate chips

2 eggs

2 tsp. blackstrap molasses

2 tsp. vanilla

½ cup butter, melted

Preheat oven to 350 degrees and lightly grease two cookie sheets or line with parchment paper.

In a large bowl, stir together the nut flours, Splenda, baking soda, and salt until well combined. Stir in pecans and chocolate chips. In a separate bowl, whisk together the eggs, molasses, vanilla, and butter.

Slowly stir the dry ingredients into the wet ingredients with a large, wooden spoon. Continue to stir for one or two minutes until a stiff, sticky batter is formed. If the batter is too soft, add a bit more almond flour.

Drop the batter from a tablespoon onto prepared cookie sheets and press down lightly. Place on two racks near the center of the oven. Bake for 9 minutes, switch racks and rotate pans, then bake for 9 more minutes. Remove onto cooling racks.

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This post was originally published on www.EatReadSleep.com on 2-23-13.

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