Low-Carb Chocolate chip cookies
Even though we enjoy a summer Christmas in South Africa, it’s still very much tradition to have your cookie tins filled for the holidays.
One of my fondest childhood memories is of my grandmother, mother and aunties spending a full day baking different cookies in huge batches, weeks before Christmas. The smell in that kitchen was glorious!
Now, can you imagine my delight upon discovering this cookie recipe in the Lose it magazine (Best LCHF mag out there!)
It may not be your traditional choc chip cookie but this low carb high fat cookie will fill your senses with utter joy. Unlike other low carb cookies this cookie actually taste like a darn cookie, crumbly, chocolaty and rich in taste.
Try them, you will love it! I on the other hand will wait until the very last minute before baking another batch, they taste delicious and nothing will stop me from gorging them down long before Christmas!
Don’t have muslin, don’t sweat it, just use foil. Peel of completely before cutting the cookie dough in slices.
If you follow a ketogenic or Paleo diet you can omit the almond butter for natural peanut butter permitted on your meal plan.
Don’t like bigger chunks of nuts in your cookies, just increase your Almond flour with 50 g more and leave the chopped almonds out.
- 120 g Butter
- 60 g Almond nut butter (*see tips below)
- 70 g Xylitol
- 1 tsp Vanilla extract
- 2 Eggs
- 1 tsp Baking powder
- 1/2 tsp Himalayan salt
- 170 g Almond flour
- 50 g Coconut flour
- 50 g raw almonds, roughly chopped (*See tips below)
- 80 g 85% dark chocolate chips or slab chocolate, roughly chopped
- Coconut oil for greasing
- Preheat oven to 180 degrees Celsius (Note that cookie dough will be in the freezer for 1 hour prior to baking)
- Cream butter, almond butter, xylitol and vanilla extract together in a bowl until light and fluffy.
- Beat the eggs on at a time, then add the dry ingredients, raw chopped almonds and 50 g of the chocolate. Stir until well combined.
- Divide dough in half. Roll each half into a log and wrap tightly in muslin to holds it shape.
- Freeze dough for 1 hour until firm. Remove muslin and carefully slice each log into 1 cm thick discs with a sharp knife.
- If the slices break apart, simply push them back together with the palm of your hand. Place the cookies on a lightly greased baking tray.
- Bake for 35 -40 minutes or until cookies are dark brown in color. Cool cookies completely before removing them from the baking tray. They will be very soft and crumbly, so handle them with care.
- To serve: Melt the remaining 30 g of chocolate, drizzle it over the cookies. (Note that I haven’t added extra chocolate to mine)