- These cookies need 24 hours to set up. Trust me on this. If you eat one fresh from the oven, you’re going to want to kick me. Wait 24 hours and you’ll want to kiss me. Less violence, more love.
- I used 60% cacao chocolate chips for these in the form of Ghirardelli chocolate chips. They’re bigger chips, so you can chop them up to get them to go slightly farther. You can use any kind of chip you’d like.
- These cookies are not Atkins induction friendly, but they are low carb, gluten free and sugar free, and vegetarian friendly.
- Look below and behold the power of this easy frozen yogurt between two cookies as an ice cream sandwich.
Chocolate Chip Cookies
1/2 cup butter, at room temp
1/2 cup equivalent brown sugar substitute
1/2 cup equivalent white sugar substitute
1 tsp vanilla extract
1 cup almond flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 cup chocolate chips
1/4 cup chopped walnuts
Preheat oven to 350 degrees F.
Grease cookie sheets or line with parchment. In a large mixing bowl, cream together butter and sweeteners until smooth. Beat in egg and extract. Combine the flour and baking soda in a separate bowl. Slowly add to sweetener mixture. Roll into 2″ balls and place on cookie sheet about 2″ apart (cookies don’t really spread). With fingers, slightly flatten each cookie. Bake for 10-12 minutes or until bottom is golden brown. The cookie will look unfinished, but it is cooked. Allow to cool for 2 minutes on cookie sheet before moving gently to a cooling rack. Allow to cool for at least 30 minutes to allow cookies to fully set.
Makes about 42 cookies.
Nutritional Information per low-carb cookie: Calories: 68, Carbohydrates: 2.3 g, Fiber: 1 g, Net Carbohydrates: 1.3g, Protein: 1g, Fat: 1.4g