Low-carb desserts are. not. easy. Sure, making them isn’t all that hard, but recipes to create things that bear more than a passing resemblance to their namesakes are not easily found. That hurdle is what kept the beau and I locked in the kitchen last weekend, baking, analyzing, and brainstorming. And after two days of experiments–many failed and a few successful–I exhaustedly present to you our take on the low-carb chocolate chip cookie.
Now this isn’t a catchall recipe, not that any chocolate chip recipe could be. Although I prefer chewy cookies, one day (maybe after low-carb shortbread, pecan sandies, grasshoppers, macaroons, and, dear God, cookie cakes) I’ll come back and find a good crunchy variation. Until then, these will be more than enough for me.
- 1 1/2 cups almond flour
- 1 tsp. baking soda
- 3/4 cup sugar-free chocolate chips or chopped sugar-free chocolate
- 1/2 cup walnuts or pecans
- 1 egg
- 1/4 cup sugar-free vanilla syrup
- 1/4 cup granulated splenda
- 1/4 stick butter, melted
Tip: If you’re willing to shoulder a few extra carbs in the name of authenticity, normal 70% chocolate lends the cookies a richer flavor.
Preheat oven to 350°F.
Mix together dry ingredients together, then add wet ingredients and mix again. If the dough seems too wet, let it sit for 5 minutes.
Form into balls and press onto a baking sheet lined with parchment paper. Don’t worry if it seems too sticky; the wet texture should be that of an oatmeal cookie.
Bake for 16-20 minutes, or until cookies begin to turn golden brown. Slide a spatula under each one to ensure a clean break, then let cool for 5-10 minutes.
Makes 16 cookies. 171 calories and 1.3 net carbs per cookie.